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Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
25/01/2017 |
Data da última atualização: |
07/02/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
DIAS, L. E. da C.; LIMA, O. S.; SOUZA, E. H. de; SOUZA, F. V. D. |
Afiliação: |
LUCAS EZEQUIEL DA COSTA DIAS, UFRB; ORJANA SANTOS LIMA, UFRB; EVERTON HILO DE SOUZA, CAPES; FERNANDA VIDIGAL DUARTE SOUZA, CNPMF. |
Título: |
Ensaios de DHE (Distinguibilidade, Homogeneidade e Estabilidade) para fins de registro e proteção de cultivares de híbridos de abacaxi ornamental. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
In: JORNADA CIENTÍFICA EMBRAPA MANDIOCA E FRUTICULTURA, 10., 2016: Cruz das Almas, BA. Traduzindo ciência para o mundo : resumos. Brasília, DF : Embrapa, 2016. |
Idioma: |
Português |
Thesagro: |
Abacaxi. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/153935/1/AnaisJornada-2016-42.pdf
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Marc: |
LEADER 00639nam a2200145 a 4500 001 2061736 005 2017-02-07 008 2016 bl uuuu u00u1 u #d 100 1 $aDIAS, L. E. da C. 245 $aEnsaios de DHE (Distinguibilidade, Homogeneidade e Estabilidade) para fins de registro e proteção de cultivares de híbridos de abacaxi ornamental.$h[electronic resource] 260 $aIn: JORNADA CIENTÍFICA EMBRAPA MANDIOCA E FRUTICULTURA, 10., 2016: Cruz das Almas, BA. Traduzindo ciência para o mundo : resumos. Brasília, DF : Embrapa$c2016 650 $aAbacaxi 700 1 $aLIMA, O. S. 700 1 $aSOUZA, E. H. de 700 1 $aSOUZA, F. V. D.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
26/11/2020 |
Data da última atualização: |
26/11/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
CANEDO-REIS, N. A. P.; GUERRA, C. C.; SILVA, L. F. da; WETZSTEIN, L. C.; JUNGES, C. H.; FERRÃO, M. F.; BERGOLD, A. M. |
Afiliação: |
NATALIA ALEJANDRA PISONI CANEDO-REIS, Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do!Rio Grande do!Sul, Av. Ipiranga, 2752, Porto!Alegre, RS!CEP!90610-000, Brazil; CELITO CRIVELLARO GUERRA, CNPUV; LETICIA FLORES DA SILVA, CNPUV; LUÍSA CAROLINA WETZSTEIN, Tecnologia em Viticultura e Enologia, Instituto Federal do!Rio Grande do!Sul, Av. Osvaldo Aranha, 540, Bento!Gonçalves, RS!CEP!95700-000, Brazil; CARLOS HENRIQUE JUNGES, Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal do!Rio Grande do!Sul, Av. Bento Gonçalves, 9500, Porto!Alegre, RS!CEP!91501-970, Brazil; MARCO FLÔRES FERRÃO, Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal do!Rio Grande do!Sul, Av. Bento Gonçalves, 9500, Porto!Alegre, RS!CEP!91501-970, Brazil; ANA MARIA BERGOLD, Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do!Rio Grande do!Sul, Av. Ipiranga, 2752, Porto!Alegre, RS!CEP!90610-000, Brazil. |
Título: |
Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of Food Measurement and Characterization, v. 35, n. 2, p. 63-75, 2020. |
DOI: |
https://doi.org/10.1007/s11694-020-00706-8 |
Idioma: |
Inglês |
Conteúdo: |
Abstract A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5!min and the method proved to be specific, linear (r > 0.9961), precise (RSD < 5%), accurate (recovery range was under ± 5%) and sensitive with a limit of detection ranging from 0.45 to 35.34!"g L−1 and limit of quantification ranging from 1.35 to 107.08!"g L−1. The validated method was used to characterize 49 grape juice samples which were produced with different grape varieties. Anthocyanins were the compounds present in the highest amounts on the analyzed samples and BRS-Violeta was the cultivar that presented the highest quantity of phenolic compounds in its juice. Exploratory analysis of the obtained results from the characterization of grape juice samples was performed and a tendency to form groups according to the grape variety used in the elaboration of each juice was observed. Results confirmed that the UPLC-MS method is effective and suitable for the determination of phenolic compounds in grape juice. Keywords Food composition!· Grape juice!· Vitis labrusca L.!· Phenolic compounds!· Quantification analysis!· Method validation |
Palavras-Chave: |
Method validation; Quantification analysis. |
Thesagro: |
Vitis Labrusca. |
Thesaurus NAL: |
Food composition; Grape juice; Phenolic compounds. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218266/1/Natalia-Fast.quantitative.determination.of.phenolic.compounds.in.grape.juice.by.UPLC-MS.pdf
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Marc: |
LEADER 02194naa a2200277 a 4500 001 2127099 005 2020-11-26 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s11694-020-00706-8$2DOI 100 1 $aCANEDO-REIS, N. A. P. 245 $aFast quantitative determination of phenolic compounds in grape juice by UPLC-MS$bmethod validation and characterization of juices produced with diferent grape varieties.$h[electronic resource] 260 $c2020 520 $aAbstract A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5!min and the method proved to be specific, linear (r > 0.9961), precise (RSD < 5%), accurate (recovery range was under ± 5%) and sensitive with a limit of detection ranging from 0.45 to 35.34!"g L−1 and limit of quantification ranging from 1.35 to 107.08!"g L−1. The validated method was used to characterize 49 grape juice samples which were produced with different grape varieties. Anthocyanins were the compounds present in the highest amounts on the analyzed samples and BRS-Violeta was the cultivar that presented the highest quantity of phenolic compounds in its juice. Exploratory analysis of the obtained results from the characterization of grape juice samples was performed and a tendency to form groups according to the grape variety used in the elaboration of each juice was observed. Results confirmed that the UPLC-MS method is effective and suitable for the determination of phenolic compounds in grape juice. Keywords Food composition!· Grape juice!· Vitis labrusca L.!· Phenolic compounds!· Quantification analysis!· Method validation 650 $aFood composition 650 $aGrape juice 650 $aPhenolic compounds 650 $aVitis Labrusca 653 $aMethod validation 653 $aQuantification analysis 700 1 $aGUERRA, C. C. 700 1 $aSILVA, L. F. da 700 1 $aWETZSTEIN, L. C. 700 1 $aJUNGES, C. H. 700 1 $aFERRÃO, M. F. 700 1 $aBERGOLD, A. M. 773 $tJournal of Food Measurement and Characterization$gv. 35, n. 2, p. 63-75, 2020.
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