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 | Acesso ao texto completo restrito à biblioteca da Embrapa Uva e Vinho. Para informações adicionais entre em contato com cnpuv.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
06/01/2020 |
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Data da última atualização: |
16/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COLOMBO, R. C.; ROBERTO, S. R.; NIXDORF, S. L.; PÉREZ-NAVARRO, J.; GÓMEZ-ALONSO, S.; MENA-MORALES, A.; GARCIA-ROMERO, E.; GONÇALVES, L. S. A.; CRUZ, M. A. da; CARVALHO, D. U. de; MADEIRA, T. B.; WATANABE, L. S.; SOUZA, R. T. de; GUTIÉRREZ-HERMOSÍN, I. |
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Afiliação: |
RONAN CARLOS COLOMBO, Agricultural Science Department, Federal Technological University of Parana,85601-970 Francisco Beltrão, PR, Brazi; SERGIO RUFFO ROBERTO, Agricultural Research Center, Londrina State University, 86057-970 Londrina,PR,BraziL; SUZANA LUCY NIXDORF, Development of Itnsrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University,86057-970Londrina,PR,Brazil; JOSÉ PÉREZ-NAVARRO, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-LaMancha Ciudad Real, Spain; SERGIO GÓMEZ-ALONSO, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-LaMancha Ciudad Real, Spain; ADELA MENA-MORALES REGINALDO, Instituto Regional de Investigacióny Desarrollo Agroalimentario y Forestal de Castilla-LaMancha(IRIAF), Ciudad Real, Spain; ESTEBAN GARCÍA-ROMERO, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-LaMancha(IRIAF) Ciudad Real, Spain; LEANDRO SIMÕES AZEREDO GONÇALVES, Agricultural Research Center,Londrina State University, 86057-970 Londrina, PR, Brazil; MARIA APARECIDA DA CRUZ, Agricultural Research Center, Londrina State University, 86057-970 Londrina,PR,Brazil; DEIVED UILIAN DE CARVALHO, Agricultural Research Center, Londrina State University, Londrina, PR, Brazil; TIAGO BERVELIERI MADEIRA, Developmento Instrumentation and Analytical Automation Laboratory, Londrina State University, Londrina, PR, Brazil; LYCIO SHINJI WATANABE, Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil; REGINALDO TEODORO DE SOUZA, CNPUV; ISIDRO HERMOSÍN-GUTIÉRREZ, Intituto Regional de Investigación Científica Aplicada, Universidad de Castilla-LaMancha, Ciudad Real, Spain. |
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Título: |
Analysis of the phenolic composition and yield of 'BRSVitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Research International, v. 130, n. 108955, [online] 2020. |
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DOI: |
https://doi.org/10.1016/j.foodres.2019.108955 |
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Idioma: |
Inglês |
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Conteúdo: |
Grapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yieldof the hybrid ?BRS Vitoria? seedless table grape under different bunchdensities,using a combination of solid-phase extraction (SPE) methodologies and analytical high-performance liquidchromatography-diode array detector with tandem mass spectrometry (HPLC-DAD-ESI-MS/MS). |
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Palavras-Chave: |
Cluster thinning; Frui quality; Hybrid grapes; Phenolic profile; Vitis spp. |
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Thesaurus Nal: |
Crop management. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01773naa a2200361 a 4500
001 2118225
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2019.108955$2DOI
100 1 $aCOLOMBO, R. C.
245 $aAnalysis of the phenolic composition and yield of 'BRSVitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS.$h[electronic resource]
260 $c2020
520 $aGrapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yieldof the hybrid ?BRS Vitoria? seedless table grape under different bunchdensities,using a combination of solid-phase extraction (SPE) methodologies and analytical high-performance liquidchromatography-diode array detector with tandem mass spectrometry (HPLC-DAD-ESI-MS/MS).
650 $aCrop management
653 $aCluster thinning
653 $aFrui quality
653 $aHybrid grapes
653 $aPhenolic profile
653 $aVitis spp
700 1 $aROBERTO, S. R.
700 1 $aNIXDORF, S. L.
700 1 $aPÉREZ-NAVARRO, J.
700 1 $aGÓMEZ-ALONSO, S.
700 1 $aMENA-MORALES, A.
700 1 $aGARCIA-ROMERO, E.
700 1 $aGONÇALVES, L. S. A.
700 1 $aCRUZ, M. A. da
700 1 $aCARVALHO, D. U. de
700 1 $aMADEIRA, T. B.
700 1 $aWATANABE, L. S.
700 1 $aSOUZA, R. T. de
700 1 $aGUTIÉRREZ-HERMOSÍN, I.
773 $tFood Research International$gv. 130, n. 108955, [online] 2020.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
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Registro |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste; Embrapa Solos. |
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Data corrente: |
30/01/2018 |
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Data da última atualização: |
01/11/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
OLIVEIRA, A. F. de; SILVA, C. S. da; BIANCHI, S. R.; NOGUEIRA, A. R. de A. |
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Afiliação: |
ALINE FERNANDES DE OLIVEIRA, UFSCar; CAROLINE SANTOS DA SILVA, UFSCar; SILMARA ROSSANA BIANCHI, CNPS; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
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Título: |
The use of diluted formic acid in sample preparation for macro- and microelements determination in foodstuff samples using ICP OES. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 66, p. 7-12, Mar. 2018. |
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DOI: |
https://doi.org/10.1016/j.jfca.2017.11.001 |
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Idioma: |
Inglês |
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Conteúdo: |
A fast analytical method for determination of macro- and microelements in foodstuff samples by ICP OES using diluted organic acid extraction was developed. The sample preparation was carried out employing ultrapure 50% (v/v) formic acid on a heating block. The elements studied were Ca, Cu, Fe, K, Mg, Mn, Na, P and Zn. The accuracy of the method was evaluated by analyzing three different certified reference materials (NIST (1577b) bovine liver, NIST (1515) apple leaves and NIST (8435) whole milk powder), and the recovery percentages ranged from 80.7 to 114%. The results obtained showed good agreement at a confidence level of 95% with the certified values, presenting RSD values <20%. The limits of detection ranged from 0.056 mg/kg to 0.06 g/100 g. This solution-based method demonstrated the feasibility of using diluted organic acid, presenting high sample throughput and was considered simple and adequate for determining these analytes in foodstuff samples in routine analysis. |
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Palavras-Chave: |
Foodstuff; Sample preparation. |
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Thesagro: |
Análise de Alimento; Composição de Alimento; Segurança Alimentar. |
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Thesaurus NAL: |
food analysis; Food composition; Food safety. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 01873naa a2200265 a 4500
001 2101099
005 2021-11-01
008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jfca.2017.11.001$2DOI
100 1 $aOLIVEIRA, A. F. de
245 $aThe use of diluted formic acid in sample preparation for macro- and microelements determination in foodstuff samples using ICP OES.$h[electronic resource]
260 $c2018
520 $aA fast analytical method for determination of macro- and microelements in foodstuff samples by ICP OES using diluted organic acid extraction was developed. The sample preparation was carried out employing ultrapure 50% (v/v) formic acid on a heating block. The elements studied were Ca, Cu, Fe, K, Mg, Mn, Na, P and Zn. The accuracy of the method was evaluated by analyzing three different certified reference materials (NIST (1577b) bovine liver, NIST (1515) apple leaves and NIST (8435) whole milk powder), and the recovery percentages ranged from 80.7 to 114%. The results obtained showed good agreement at a confidence level of 95% with the certified values, presenting RSD values <20%. The limits of detection ranged from 0.056 mg/kg to 0.06 g/100 g. This solution-based method demonstrated the feasibility of using diluted organic acid, presenting high sample throughput and was considered simple and adequate for determining these analytes in foodstuff samples in routine analysis.
650 $afood analysis
650 $aFood composition
650 $aFood safety
650 $aAnálise de Alimento
650 $aComposição de Alimento
650 $aSegurança Alimentar
653 $aFoodstuff
653 $aSample preparation
700 1 $aSILVA, C. S. da
700 1 $aBIANCHI, S. R.
700 1 $aNOGUEIRA, A. R. de A.
773 $tJournal of Food Composition and Analysis$gv. 66, p. 7-12, Mar. 2018.
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Embrapa Solos (CNPS) |
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