Green and Multivariate Approach to Obtain a Fingerprint of Red Wines by HPLC-PAD

Author(s)

Pelissari, Joao Henrique ^[1] ; Bragagnolo, Felipe Sanchez ^[2] ; Pereira, Fabiola Manhas Verbi ^{[3, 1]} ; Borges, Maiara Stefanini ^[1] ; de Funari, Cristiano Soleo ; Rinaldo, Daniel ^{[1, 4]}

Affiliation

^[1] UNESP Sao Paulo State Univ, Inst Chem, 55 Prof Francisco Degni, BR-14800060 Araraquara, SP - Brazil

^[2] UNESP Sao Paulo State Univ, Sch Agr Sci, 1879 Doutor Jose Barbosa de Barros St, BR-18610307 Botucatu, SP - Brazil

^[3] Natl Inst Alternat Technol Detect Toxicol Assessm, BR-14800060 Araraquara, SP - Brazil

^[4] Sao Paulo State Univ, Sch Sci, 14-01 Engenheiro Luiz Edmundo Carrijo Coube Ave, BR-17033360 Bauru, SP - Brazil

• Document type: Journal article
• Source: FOOD ANALYTICAL METHODS; v. 14, n. 8, p. 1654-1665, AUG 2021.
• Web of Science Citations: 0

Abstract

This work presents the development of a strategy that integrates multivariate statistical analysis and concepts of green chemistry to obtain the chromatographic profile of Brazilian red wines by HPLC-PAD. An initial screening of variables was performed using fractional factorial design (2(IV)(7-2)) to investigate the main parameters responsible for separating phenolic compounds. It was considered the initial and final % of bioethanol in the organic mobile phase, % acetic acid in aqueous mobile phase, flow rate, running time, type of column chemistry, and column temperature. The number of chromatographic bands was used as empiric response. The most important variables were selected to further optimization by Doehlert factorial design. The optimal condition was as follows: initial % of bioethanol=5%, final % of bioethanol=55%, column temperature= 51.8 degrees C, % acetic acid in H2O =0.1%, flow rate = 0.75 mL center dot min(-1), time=30 min, and column chemical composition=Phenyl-Hexyl (X-Select). The optimized method allowed the separation of 24 chromatographic bands with signal/noise (S/N) higher than 100, a response at least 17% higher than observed in the screening step. The method allowed the separation and identification of the main compounds presented in red wines: gallic acid, caffeic acid, syringic acid, p-coumaric acid, resveratrol, kaempferol, catechin, and epicatechin. (AU)

• FAPESP's process: 16/08179-8 - Development of green alternatives by HPLC for analysis of medicinal plants of interest to the Brazilian Health Ministry
• Grantee: Daniel Rinaldo
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/01102-8 - Multi-user equipament approved in grant 2018/18212-8: X-Ray Fluorescence spectrometer
• Grantee: Fabiola Manhas Verbi Pereira
• Support Opportunities: Multi-user Equipment Program
• FAPESP's process: 18/18212-8 - Development of chemometric models for determination of solid impurities in raw sugarcane using energy dispersive X-ray fluorescence
• Grantee: Fabiola Manhas Verbi Pereira
• Support Opportunities: Regular Research Grants
• FAPESP's process: 14/50945-4 - INCT 2014: National Institute for Alternative Technologies of Detection, Toxicological Evaluation and Removal of Micropollutants and Radioactivies
• Grantee: Maria Valnice Boldrin
• Support Opportunities: Research Projects - Thematic Grants