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

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dc.contributor.authorPelissari, João Henrique [UNESP]
dc.contributor.authorBragagnolo, Felipe Sanchez [UNESP]
dc.contributor.authorPereira, Fabíola Manhas Verbi [UNESP]
dc.contributor.authorBorges, Maiara Stefanini [UNESP]
dc.contributor.authorde Funari, Cristiano Soleo [UNESP]
dc.contributor.authorRinaldo, Daniel [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionNational Institute of Alternative Technologies for Detection Toxicological Assessment and Removal of Micropollutants and Radioactive Substances (INCT-DATREM)
dc.date.accessioned2021-06-25T11:03:16Z
dc.date.available2021-06-25T11:03:16Z
dc.date.issued2021-01-01
dc.description.abstractThis 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 (2IV7–2) 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 °C, % acetic acid in H2O =0.1%, flow rate = 0.75 mL·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.en
dc.description.affiliationInstitute of Chemistry UNESP - São Paulo State University, 55 Professor Francisco Degni, Araraquara
dc.description.affiliationSchool of Agricultural Sciences UNESP - São Paulo State University, 1879 Doutor José Barbosa de Barros St, Jardim Paraíso, Botucatu
dc.description.affiliationNational Institute of Alternative Technologies for Detection Toxicological Assessment and Removal of Micropollutants and Radioactive Substances (INCT-DATREM), Araraquara
dc.description.affiliationSchool of Sciences São Paulo State University, 14-01 Engenheiro Luiz Edmundo Carrijo Coube Ave, Vargem Limpa, Bauru
dc.description.affiliationUnespInstitute of Chemistry UNESP - São Paulo State University, 55 Professor Francisco Degni, Araraquara
dc.description.affiliationUnespSchool of Agricultural Sciences UNESP - São Paulo State University, 1879 Doutor José Barbosa de Barros St, Jardim Paraíso, Botucatu
dc.description.affiliationUnespSchool of Sciences São Paulo State University, 14-01 Engenheiro Luiz Edmundo Carrijo Coube Ave, Vargem Limpa, Bauru
dc.identifierhttp://dx.doi.org/10.1007/s12161-021-02006-3
dc.identifier.citationFood Analytical Methods.
dc.identifier.doi10.1007/s12161-021-02006-3
dc.identifier.issn1936-976X
dc.identifier.issn1936-9751
dc.identifier.scopus2-s2.0-85102576822
dc.identifier.urihttp://hdl.handle.net/11449/207921
dc.language.isoeng
dc.relation.ispartofFood Analytical Methods
dc.sourceScopus
dc.subjectDesign of experiments
dc.subjectGreen approach
dc.subjectGreen chromatography
dc.subjectSustainability
dc.titleGreen and Multivariate Approach to Obtain a Fingerprint of Red Wines by HPLC-PADen
dc.typeArtigo
unesp.author.orcid0000-0002-8117-2108[3]
unesp.author.orcid0000-0003-0143-9448[5]
unesp.author.orcid0000-0001-5363-6481[6]

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Artigos - Princípios Ativos Naturais e Toxicologia - FCFAR