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

Autor(es)

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]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD ANALYTICAL METHODS; v. 14, n. 8, p. 1654-1665, AUG 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 16/08179-8 - Desenvolvimento de alternativas verdes por CLAE para análise de plantas medicinais de interesse do Ministério da Saúde do Brasil
• Beneficiário: Daniel Rinaldo
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 19/01102-8 - EMU concedido no processo 2018/18212-8: espectrômetro de fluorescência de Raios-X
• Beneficiário: Fabiola Manhas Verbi Pereira
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 18/18212-8 - Desenvolvimento de modelos quimiométricos para determinação de impurezas sólidas na matéria prima cana-de-açúcar utilizando o potencial da fluorescência de raios-X por energia dispersiva
• Beneficiário: Fabiola Manhas Verbi Pereira
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/50945-4 - INCT 2014: Instituto Nacional de Tecnologias Alternativas para Detecção, Avaliação Toxicológica e Remoção de Micropoluentes e Radioativos
• Beneficiário: Maria Valnice Boldrin
• Modalidade de apoio: Auxílio à Pesquisa - Temático