Optimization of capillary zone electrophoresis separation and on-line preconcentration of 16 phenolic compounds from wines produced in South America

Autor(es)

Ballus, Cristiano Augusto ^[1] ; Meinhart, Adriana Dillenburg ^[1] ; de Oliveira, Raquel Grando ^[1] ; Godoy, Helena Teixeira ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 45, n. 1, p. 136-144, JAN 2012.
• Citações Web of Science: 33

Resumo

A capillary zone electrophoresis method was optimized to simultaneously separate 16 phenolic compounds present in wines, as well as to evaluate sample on-line preconcentration for detectability improvement. The separated compounds were narirutin, (-)-epicatechin, (+)-catechin, rutin, kaempferol, myricetin, quercetin, morin, trans-resveratrol, cinnamic acid, ferulic acid, p-coumaric acid, vanillic acid, caffeic acid, gallic acid, and 3,4-dihydroxybenzoic acid. The optimized separation condition was 175 mmol L-1 boric acid at pH 9.0 and capillary of 50 mu m x 68 cm (60 cm effective length). The injection mode showing the greatest detectability (20 fold improvement) was hydrodynamic injection at 50 mbar for 30 s, followed by voltage inversion (-20 kV for 5 s) before the electrophoretic run. The method was validated and applied with success in a total of 23 samples of red, white, and rose wines. The developed method showed excellent applicability due to the simple extraction procedure and the low volume of reagents used, reducing expenses for reagents and technicians. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 04/10287-6 - Determinacao dos componentes funcionais em sucos de uva e vinhos brasileiros.
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular