Anthocyanins standards (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) isolation from freeze-dried açaí (Euterpe oleraceae Mart.) by HPLC

Gouvêa, Ana Cristina Miranda Senna; Araújo, Manuela Cristina Pessanha de; Schulz, Daniel Filisberto; Pacheco, Sidney; Godoy, Ronoel Luis de Oliveira; Cabral, Lourdes Maria Corrêa

doi:10.1590/s0101-20612012005000001

Cited by 62 publications

(31 citation statements)

References 8 publications

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“…Isolation was made at the Liquid Chromatography Laboratory of Embrapa Food Technology (Rio de Janeiro, Brazil), according to the methodology described by Gouvêa et al . () and Santiago et al . ().…”

Section: Methodsmentioning

confidence: 86%

Syrah grape skin valorisation using ultrasound‐assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile

Mazza

Santiago

Nascimento

et al. 2018

Int J of Food Sci Tech

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Summary The influence of ultrasound power (1000–3000 W/L), citric acid concentration (0–3%) and solid:liquid ratio (1:5–1:15) on the phenolic compounds recovery and antioxidant capacity of Syrah grape skin extracts were evaluated. Total phenolic compounds varied from 6485 to 11732 mg gallic acid/100 g and monomeric anthocyanin content from 453 to 685 mg malvidin‐3‐glucoside/100 g. The antioxidant capacity measured by ORAC and ABTS methods ranged from 230 to 516 μmol Trolox/g and from 442 to 939 μmol Trolox/g, respectively. The most suitable conditions chosen for extraction, within the studied ranges, were 3000 W/L of power, 2.5% citric acid and solid:liquid ratio of 1:15. The extraction yield was satisfactory, with a recovery of 59% of the quantified phenolic compounds, with only 3 min of processing. Ultrasound was considered a suitable method as compared to the conventional extraction, improving the extraction of phenolic acids and facilitating their release.

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Section: Methodsmentioning

confidence: 86%

Syrah grape skin valorisation using ultrasound‐assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile

Mazza

Santiago

Nascimento

et al. 2018

Int J of Food Sci Tech

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“…The anthocyanins were isolated by liquid chromatography coupled to a Rheodyne six-channel selection valve (GOUVÊA et al, 2012). The valve was adapted to select output channels rather than possible columns, replacing the traditional fraction collector.…”

Section: Anthocyanin Isolation Methodsmentioning

confidence: 99%

Analytical standards production for the analysis of pomegranate anthocyanins by HPLC

Santiago

Gouvêa

Godóy

et al. 2014

Braz. J. Food Technol.

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SummaryPomegranate (Punica granatum L.) is a fruit with a long medicinal history, especially due to its phenolic compounds content, such as the anthocyanins, which are reported as one of the most important natural antioxidants. The analysis of the anthocyanins by high performance liquid chromatography (HPLC) can be considered as an important tool to evaluate the quality of pomegranate juice. For research laboratories the major challenge in using HPLC for quantitative analyses is the acquisition of high purity analytical standards, since these are expensive and in some cases not even commercially available. The aim of this study was to obtain analytical standards for the qualitative and quantitative analysis of the anthocyanins from pomegranate. Five vegetable matrices (pomegranate flower, jambolan, jabuticaba, blackberry and strawberry fruits) were used to isolate each of the six anthocyanins present in pomegranate fruit, using an analytical HPLC scale with non-destructive detection, it being possible to subsequently use them as analytical standards. Furthermore, their identities were confirmed by high resolution mass spectrometry. The proposed procedure showed that it is possible to obtain analytical standards of anthocyanins with a high purity grade (98.0 to 99.9%) from natural sources, which was proved to be an economic strategy for the production of standards by laboratories according to their research requirements.Key words: Liquid chromatography; Cyanidin; Delphinidin; Pelargonidin; Punica granatum L. ResumoRomã (Punica granatum L.) é um fruto com um longo histórico medicinal, especialmente devido aos compostos fenólicos presentes em sua composição, como as antocianinas, as quais são relatadas como um dos mais importantes antioxidantes naturais. A análise de antocianinas por Cromatografia Líquida de Alta Eficiência (CLAE) pode ser considerada uma ferramenta importante para avaliar a qualidade do suco de romã. Para os laboratórios de pesquisa, o maior desafio para a análise quantitativa pela técnica de CLAE é a aquisição de padrões analíticos de alta pureza, uma vez que eles são caros e, em alguns casos, não se encontram disponíveis comercialmente. O objetivo deste estudo foi obter padrões analíticos para a análise qualitativa e quantitativa de antocianinas da romã. Cinco matrizes vegetais (flor de romã e frutos de jambolão, jabuticaba, amora e morango) foram usadas para isolar cada uma das seis antocianinas presentes no fruto da romã, usando a escala analítica com detecção não destrutiva, sendo possível usá-las posteriormente como padrões analíticos. Além disso, as suas identidades foram confirmadas pela técnica de espectrometria de massa de alta resolução. O procedimento proposto mostrou que é possível obter padrões analíticos de antocianinas com elevado grau de pureza (98,0%-99,9%) a partir de fontes naturais e provou ser uma estratégia econômica para os laboratórios que necessitam adquirir padrões, de acordo com as necessidades de suas pesquisas.

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“…An external standard curve of each anthocyanin, cyaniding-3-O-glucoside and cyaniding-3-O-rutenoside, was made with analytical standards isolated from freeze-dried açaí (Euterpe oleraceae Mart.). The isolation procedure was performed by HPLC, using an adapted six channels selecting valve connected after the detector, being used as collecting device, as described by Gouvêa et al [17].…”

Section: Methodsmentioning

confidence: 99%

Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice

Araújo

Gouvêa

Couto

et al. 2011

Desalination and Water Treatment

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Anthocyanins standards (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) isolation from freeze-dried açaí (Euterpe oleraceae Mart.) by HPLC

Cited by 62 publications

References 8 publications

Syrah grape skin valorisation using ultrasound‐assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile

Syrah grape skin valorisation using ultrasound‐assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile

Analytical standards production for the analysis of pomegranate anthocyanins by HPLC

Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice

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