Perfil de compostos fenólicos do suco de laranja Pêra Rio orgânica
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Data
2017-11-24
Autores
Oliveira, Estela Mesquita Diegues de [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Objetivo: O objetivo deste trabalho foi reunir informações sobre compostos fenólicos em citros, visando compreender suas características e propriedades, a fim de dar suporte ao desenvolvimento de método analítico para avaliar o perfil de compostos fenólicos do suco de laranja Pêra-Rio orgânica e convencional durante a safra de 2016. Métodos: As informações sobre os compostos fenólicos foram reunidas considerando sua biossíntese, características químicas e bioatividade, a técnica analítica mais utilizada para a sua determinação em alimentos, e os níveis dos principais compostos presentes em citros. O método analítico foi desenvolvido empregando a cromatografia líquida de alta eficiência com detector de arranjo de diodos (CLAE-DAD). Para a validação foram avaliados os parâmetros curva de calibração, linearidade, precisão, exatidão, limite de detecção, limite de quantificação e robustez. O método validado foi utilizado para avaliar o perfil de compostos fenólicos do suco de laranja Pêra-Rio orgânica e convencional do início, meio e fim da safra de 2016. Resultados: Os compostos fenólicos mais importantes em citros são os flavonoides, com destaque para as flavanonas. As principais flavanonas de citros são a hesperidina, narirutina, naringina e neohesperidina, presentes em quantidades variadas no suco, na fruta e na casca. A determinação de compostos fenólicos é realizada empregando CLAE em fase reversa e modo gradiente, com o uso de detectores de arranjo de diodos (DAD) e espectrometria de massas (EM). Os estudos disponíveis na literatura avaliam apenas as flavanonas mais expressivas, sem considerar outros compostos fenólicos, o que torna necessária a realização de estudos que avaliem o perfil e os níveis destes compostos. A melhor condição de separação foi obtida utilizando coluna de fase reversa, fase móvel composta de água:ácido fórmico (99,9:0,1, v/v) e acetonitrila em modo gradiente. Os cromatogramas foram adquiridos em 255, 270 e 280 nm. O método apresentou linearidade, ampla faixa linear, boa precisão e exatidão, baixos limites de detecção e quantificação, e robustez, considerando 10 flavonoides e 6 ácidos fenólicos. As flavonas rutina, nobiletina e tangeretina, e as flavanonas hesperidina, narirutina e eriocitrina foram identificadas em todos os sucos orgânicos e convencionais, com sua identidade confirmada por espectrometria de massas, e quantificadas. Derivados de ácido cinâmico (7), flavanonas (6) e flavonas (6) foram tentativamente identificadas e quantificadas com base nos espectros DAD característicos da classe química. Conclusão: O perfil dos compostos fenólicos dos sucos de laranja Pêra-Rio mudou durante a safra; os níveis aumentaram nos sucos de laranja orgânica e diminuíram ou foram mantidos aproximadamente os mesmos em sucos de laranja convencional. Os níveis de compostos fenólicos foram mais elevados nos sucos orgânicos do que nos sucos convencionais. A análise de componentes principais mostrou que os sucos orgânicos foram caracterizados principalmente por níveis mais elevados de flavanonas e flavonas na safra de 2016.
Objective: The aim of this work was to gather information about phenolic compounds in citrus, in order to understand their characteristics and properties, and to support the development of an analytical method to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice from the 2016 harvest. Methods: Information on phenolic compounds was gathered considering their biosynthesis, chemical characteristics and bioactivity, the most used analytical technique for their determination in foods, and the levels of the main compounds present in citrus. The analytical method was developed using high performance liquid chromatography with a diode array detector (HPLC-DAD). For the validation, calibration curves, linearity, precision, accuracy, detection limit, quantification limit and ruggedness were evaluated. The validated method was used to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice at the beginning, middle and end of the 2016 harvest. Results: The most important phenolic compounds in citrus are flavonoids from the flavanone class. The major citrus flavanones are hesperidin, narirutin, naringin and neohesperidin, present in varying amounts in juice, pulp and peel. The determination of phenolic compounds is performed employing HPLC in reversed phase and gradient mode, using diode array detectors (DAD) and mass spectrometry (MS). The studies available in the literature only evaluate the most expressive flavanones without considering other phenolic compounds, which makes it necessary to carry out studies that evaluate the profile and levels of these compounds. The best separation condition was obtained using a reversed phase column, mobile phase composed of water:formic acid (99.9:0.1, v/v) and acetonitrile in gradient mode. Chromatograms were acquired at 255, 270 and 280 nm. The method showed linearity, a wide linear range, good precision and accuracy, low limits of detection and quantification, and ruggedness for 10 flavonoids and 6 phenolic acids. Flavones rutin, nobiletin and tangeretin, and flavanones hesperidin, narirutin and eriocitrin were identified in all organic and conventional juices, with their identity confirmed by mass spectrometry, and quantified. Cinnamic acid derivatives (7), flavanones (6) and flavones (6) were tentatively identified and quantified based on the characteristic DAD spectra of the chemical class. Conclusion: The phenolic compounds profile of Pêra-Rio orange juice changed during the harvest; the levels increased in organic juices and decreased or were maintained approximately the same in conventional juices. The levels of phenolic compounds were higher in organic juices than in conventional juices. Principal component analysis showed that organic juices were characterized mainly by higher levels of flavanones and flavones in the 2016 harvest.
Objective: The aim of this work was to gather information about phenolic compounds in citrus, in order to understand their characteristics and properties, and to support the development of an analytical method to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice from the 2016 harvest. Methods: Information on phenolic compounds was gathered considering their biosynthesis, chemical characteristics and bioactivity, the most used analytical technique for their determination in foods, and the levels of the main compounds present in citrus. The analytical method was developed using high performance liquid chromatography with a diode array detector (HPLC-DAD). For the validation, calibration curves, linearity, precision, accuracy, detection limit, quantification limit and ruggedness were evaluated. The validated method was used to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice at the beginning, middle and end of the 2016 harvest. Results: The most important phenolic compounds in citrus are flavonoids from the flavanone class. The major citrus flavanones are hesperidin, narirutin, naringin and neohesperidin, present in varying amounts in juice, pulp and peel. The determination of phenolic compounds is performed employing HPLC in reversed phase and gradient mode, using diode array detectors (DAD) and mass spectrometry (MS). The studies available in the literature only evaluate the most expressive flavanones without considering other phenolic compounds, which makes it necessary to carry out studies that evaluate the profile and levels of these compounds. The best separation condition was obtained using a reversed phase column, mobile phase composed of water:formic acid (99.9:0.1, v/v) and acetonitrile in gradient mode. Chromatograms were acquired at 255, 270 and 280 nm. The method showed linearity, a wide linear range, good precision and accuracy, low limits of detection and quantification, and ruggedness for 10 flavonoids and 6 phenolic acids. Flavones rutin, nobiletin and tangeretin, and flavanones hesperidin, narirutin and eriocitrin were identified in all organic and conventional juices, with their identity confirmed by mass spectrometry, and quantified. Cinnamic acid derivatives (7), flavanones (6) and flavones (6) were tentatively identified and quantified based on the characteristic DAD spectra of the chemical class. Conclusion: The phenolic compounds profile of Pêra-Rio orange juice changed during the harvest; the levels increased in organic juices and decreased or were maintained approximately the same in conventional juices. The levels of phenolic compounds were higher in organic juices than in conventional juices. Principal component analysis showed that organic juices were characterized mainly by higher levels of flavanones and flavones in the 2016 harvest.
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Palavras-chave
Compostos fenólicos, CLAE-DAD, validação, suco de laranja orgânica, flavonoides, ácidos fenólicos