Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

Coelho, Emanuela Monteiro; Padilha, Carla Valéria da Silva; Miskinis, Gabriela Aquino; Sá, Antônio Gomes Barroso de; Pereira, G. E.; Azevedo, Luciana; Lima, Marcos dos Santos

doi:10.1016/j.jfca.2017.12.017

Cited by 180 publications

(78 citation statements)

References 32 publications

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“…The juices prepared by the HP and HB methods obtained the highest values for titratable acidity (9.55–9.65 g/L) compared to CP (7.73 g/L), showing that heating can provide greater extraction of acids. The titratable acidity values in the evaluated juices are in accordance with those mentioned for commercial juices from the same region as those in the present work (Coelho et al, ; Dutra, De Souza, et al, ). In relation to color intensity (CI), the classic methods with heat use (HP and HB) also provided a greater extraction of the color, with CI of 13.18 and 17.21, respectively.…”

Section: Resultssupporting

confidence: 91%

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

et al. 2018

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In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin‐3‐pyranoside, chlorogenic acid, malvidin‐3‐glucoside, cyanidin‐3‐glucoside, and petunidin‐3‐glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.

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Section: Resultssupporting

confidence: 91%

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

et al. 2018

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“…Calibration curve exhibited good linearity (R 2 > 0.999) and the regression parameters are listed in Table 1. According to Monteiro Coelho et al [25], the R-value for the calibration curves must be higher than 0.99, which verifies that the linearity achieved in this study for the response to external standards is adequate for this purpose.…”

Section: Resultssupporting

confidence: 75%

Determination of citric and oxalic acid in fungi fermentation broth through HPLC-DAD and solid-phase extraction

Vargas

Salazar

Ramírez-Carmona

2020

DYNA

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This work describes a method for the simultaneous determination of organic acids in fungi fermentation broths. The sample preparation technique and the chromatographic conditions were optimized to enable the monitoring of the fermentation process. The determination of the citric and oxalic acid was done with a high resolution liquid chromatograph adapted to a detector with diode arrangement, an IC-Pak Ion-Exclusion 7μm (7.8 x 300 mm) column and a mobile phase of 0.001N H2SO4 with isocratic elusion. The validation parameters show efficiency, adequate linearity, and standard deviation values (%RSD) from 0.018% and 4.650%. the quantification limits (LDC) were 50.76 mg/L for citric acid and 20.18 mg/L for oxalic acid and the detection limits (LDD) were 0.6 mg/L for both acids. The method was applied in the analysis of organic acids in fermentation broths of Aspergillus niger.

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“…Organic acids (tartaric, malic, lactic and acetic acids), glucose, fructose and glycerol were analyzed according to the methodology described in Monteiro-Coelho et al (2018), using HPLC coupled to a DAD and a RID, with some modifications. Briefly, 2 mL of wine was filtered through an 0.45 μm PVDF filter and a volume of 20 μL was injected.…”

Section: Methodsmentioning

confidence: 99%

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

et al. 2020

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a b s t r a c tAim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the "Castilla y León" Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", "oak", "crianza", or "reserve"). Methods and results: A total of 135 commercial red wines from four Spanish PDOs in the region of Castilla and León were analysed. Forty physico-chemical parameters, related to classical enological parameters, phenolic and polysacharidic composition, and content of higher alcohols were evaluated. Differences in physico-chemical composition were found in red wines from different PDOs and different categories. Stepwise linear discriminant analysis (SLDA) was applied to find a linear combination of the physico-chemical variables that separate and classify the red wines according to the PDO or category. One SLDA model selected 15 physico-chemical variables that allowed for good discrimination and classification of the wines from different PDOs. The SLDA model selected seven variables for wine category differentiation, but only allowed for good discrimination between young wines and aged wines ("crianza" and "reserve"). Conclusions:The variables that contributed most to the separation of Tempranillo red wines were total polyphenols, total tannins, and absorbance values at 230 nm and 280 nm. The polysaccharides with an average molecular weight of 10 kDa, flavanols, stilbenes and 2-methyl-1-butanol were those most associated with the differentiation of the wines elaborated with the Mencía grape variety. The percentage of polymeric anthocyanins and absorbance at 230 nm could be proposed as good indicators for aged wines, and total tannins for young wines. Significance and impact of the study: This study provides improved knowledge of the physico-chemical variables that could be used as markers of the origin of wines and/or the grape variety (Tempranillo and Mencía) and that allow differentiating young wines from those aged for a long time. k e y w o r d s higher alcohols, organic acids, phenolic compounds, polysaccharides, Protected Designation of Origin, red wine categories, stepwise linear discriminant analysis

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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

Cited by 180 publications

References 32 publications

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Determination of citric and oxalic acid in fungi fermentation broth through HPLC-DAD and solid-phase extraction

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

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