Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS
Ano de defesa: | 2008 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Química
|
Departamento: |
Química
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/4158 |
Resumo: | Wine is known for its favorable biochemical properties such as antioxidant, anticarcinogenic and anti-inflamatory properties. Many of these properties can be assigned to flavonoids and resveratrol. Wine is known to contain high amounts of interferences, such as proteins and lipids complicating analysis of flavonoids and other compounds of interest. Turbulent Flow Chromatography (TFC) on-line coupled to Liquid Chromatography Mass Spectrometry (LC-MS) was used to analyze flavonoids present in different types of wines. The TFC sample pretreatment is based on the fast removal of high molecular weight compounds and the removal of low molecular weight polar interferences. After the sample pretreatment, the TFC column is on-line coupled to LC-MS and a gradient is started to elute the trapped compounds and separate these in the LC-MS. The method proved to be fast, non-laborious, robust and sensitive. The feasibility of the method was tested on several red, white and rosé wines. Interday and intraday precision for all wines and concentrations were calculated to be < 12% and < 18%, respectively. The method proved to be linear for all investigated compounds and matrices in the range of 0.05 to 2 mg L-1 (r2 > 0.99). Moreover resveratrol showed also linearity (r2 > 0.99) in higher range (1 to 50 mg L-1). The LOD for the compounds in red wine ranged from 0.004 to 0.022 mg L-1, in white wine ranged from 0.002 to 0.021 mg L-1 and in rosé wine ranged from 0.003 to 0.034 mg L-1. Quantitation of resveratrol was possible using standard addition procedure, since resveratrol was present in the sample. Red wine showed a higher amount of resveratrol (4 mg L-1), compared to rosé and white wine which was 10-fold lower. Moreover, the different red wines contained also different amounts of resveratrol. The presented method may be an useful tool to study other analytes in difficult matrices, such as compounds of interest in food, drinks and biological samples. |
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2017-05-192017-05-192008-03-10PRESTA, Michele Antoniuk. Determination of flavonoids and resveratrol in wine using turbulent flow chromatography-LC-MS. 2008. 134 f. Tese (Doutorado em Química) - Universidade Federal de Santa Maria, Santa Maria, 2008.http://repositorio.ufsm.br/handle/1/4158Wine is known for its favorable biochemical properties such as antioxidant, anticarcinogenic and anti-inflamatory properties. Many of these properties can be assigned to flavonoids and resveratrol. Wine is known to contain high amounts of interferences, such as proteins and lipids complicating analysis of flavonoids and other compounds of interest. Turbulent Flow Chromatography (TFC) on-line coupled to Liquid Chromatography Mass Spectrometry (LC-MS) was used to analyze flavonoids present in different types of wines. The TFC sample pretreatment is based on the fast removal of high molecular weight compounds and the removal of low molecular weight polar interferences. After the sample pretreatment, the TFC column is on-line coupled to LC-MS and a gradient is started to elute the trapped compounds and separate these in the LC-MS. The method proved to be fast, non-laborious, robust and sensitive. The feasibility of the method was tested on several red, white and rosé wines. Interday and intraday precision for all wines and concentrations were calculated to be < 12% and < 18%, respectively. The method proved to be linear for all investigated compounds and matrices in the range of 0.05 to 2 mg L-1 (r2 > 0.99). Moreover resveratrol showed also linearity (r2 > 0.99) in higher range (1 to 50 mg L-1). The LOD for the compounds in red wine ranged from 0.004 to 0.022 mg L-1, in white wine ranged from 0.002 to 0.021 mg L-1 and in rosé wine ranged from 0.003 to 0.034 mg L-1. Quantitation of resveratrol was possible using standard addition procedure, since resveratrol was present in the sample. Red wine showed a higher amount of resveratrol (4 mg L-1), compared to rosé and white wine which was 10-fold lower. Moreover, the different red wines contained also different amounts of resveratrol. The presented method may be an useful tool to study other analytes in difficult matrices, such as compounds of interest in food, drinks and biological samples.O vinho é conhecido por suas propriedades bioquímicas benéficas como antioxidante, anticarcinogênico e antiinflamatório. Muitas destas propriedades podem ser atribuídas aos flavonóides e ao resveratrol. No vinho encontra-se uma grande quantidade de interferentes, como proteínas e lipídios, que dificultam a análise de flavonóides. Cromatografia de Fluxo Turbulento (TFC, do inglês Turbulent Flow Chromatography) acoplada on-line ao LC-MS foi utilizado para analisar flavonóides e resveratrol presentes em diferentes tipos de vinho. O preparo das amostras é baseado na remoção de compostos com alta massa molar de compostos de baixa massa molar utilizando TFC. Após o preparo das amostras a coluna de TFC é colocada on-line com o LC-MS e um gradiente é iniciado para realizar a eluição dos compostos retidos nos poros da fase estacionária da coluna de TFC e a separação dos mesmos nos sistema LC-MS. O procedimento provou ser rápido, não laborioso, robusto e sensível. A aplicação do método foi realizada com diferentes amostras de vinho tinto, branco e rosé. A precisão interdia e intradia para todos os vinhos e concentrações estudadas foram < 12 % e < 18%, respectivamente. O método provou ser linear para todos os compostos e matrizes estudadas no intervalo de 0,05 a 2 mg L-1 (r2 > 0,99). O resveratrol também mostrou linearidade (r2 > 0,99) quando utilizouse intervalo de concentração maior (1 a 50 mg L-1). O LOD obtido para os compostos em vinho tinto foi de 0,004 a 0,022 mg L-1, em vinho branco de 0,002 a 0,021 mg L-1 e em vinho rosé de 0,003 a 0,034 mg L-1. A quantificação do resveratrol foi possível utilizando-se curva de adição padrão. O vinho tinto apresentou maiores concentrações de resveratrol (4 mg L-1), quando comparado com os vinhos branco e rosé, que foram cerca de 12 vezes menores. Além disso as diferentes amostras de vinho tinto apresentaram diferentes concentrações de resveratrol. O procedimento desenvolvido pode ser uma poderosa ferramenta no estudo de outros analitos em matrizes complexas, como por exemplo compostos de interesse em alimentos, bebidas e amostras biológicas.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em QuímicaUFSMBRQuímicaTFCFlavonóidesResveratrolVinhoLC-MSFlavonoidsResveratrolWineCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICADeterminação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MSDetermination of flavonoids and resveratrol in wine using turbulent flow chromatography-LC-MSinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisZanella, Renatohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781698T9Adaime, Martha Bohrerhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787114A5http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766091J1Presta, Michele Antoniuk1006000000004003003005000aa2baab-94e8-4d3d-bbb2-85495ba77db566dd9a53-019c-4b19-8d32-521afd06249ed17a2970-0025-4f55-941c-4c018124a302info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALMICHELEPRESTA.pdfapplication/pdf2487942http://repositorio.ufsm.br/bitstream/1/4158/1/MICHELEPRESTA.pdf537fcadce79b17e179c1f2d1d8b09b3bMD51TEXTMICHELEPRESTA.pdf.txtMICHELEPRESTA.pdf.txtExtracted texttext/plain205354http://repositorio.ufsm.br/bitstream/1/4158/2/MICHELEPRESTA.pdf.txt47245ddac21ffcba144cb341e3496924MD52THUMBNAILMICHELEPRESTA.pdf.jpgMICHELEPRESTA.pdf.jpgIM Thumbnailimage/jpeg6097http://repositorio.ufsm.br/bitstream/1/4158/3/MICHELEPRESTA.pdf.jpgb9e651eb926aab39c38463951e3b8ddeMD531/41582022-08-29 09:26:20.0oai:repositorio.ufsm.br:1/4158Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-08-29T12:26:20Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS |
dc.title.alternative.eng.fl_str_mv |
Determination of flavonoids and resveratrol in wine using turbulent flow chromatography-LC-MS |
title |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS |
spellingShingle |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS Presta, Michele Antoniuk TFC Flavonóides Resveratrol Vinho LC-MS Flavonoids Resveratrol Wine CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS |
title_full |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS |
title_fullStr |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS |
title_full_unstemmed |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS |
title_sort |
Determinação de flavonóides e resveratrol em vinho empregando cromatografia de fluxo turbulento-LC-MS |
author |
Presta, Michele Antoniuk |
author_facet |
Presta, Michele Antoniuk |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Zanella, Renato |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781698T9 |
dc.contributor.referee1.fl_str_mv |
Adaime, Martha Bohrer |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787114A5 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766091J1 |
dc.contributor.author.fl_str_mv |
Presta, Michele Antoniuk |
contributor_str_mv |
Zanella, Renato Adaime, Martha Bohrer |
dc.subject.por.fl_str_mv |
TFC Flavonóides Resveratrol Vinho |
topic |
TFC Flavonóides Resveratrol Vinho LC-MS Flavonoids Resveratrol Wine CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
dc.subject.eng.fl_str_mv |
LC-MS Flavonoids Resveratrol Wine |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
Wine is known for its favorable biochemical properties such as antioxidant, anticarcinogenic and anti-inflamatory properties. Many of these properties can be assigned to flavonoids and resveratrol. Wine is known to contain high amounts of interferences, such as proteins and lipids complicating analysis of flavonoids and other compounds of interest. Turbulent Flow Chromatography (TFC) on-line coupled to Liquid Chromatography Mass Spectrometry (LC-MS) was used to analyze flavonoids present in different types of wines. The TFC sample pretreatment is based on the fast removal of high molecular weight compounds and the removal of low molecular weight polar interferences. After the sample pretreatment, the TFC column is on-line coupled to LC-MS and a gradient is started to elute the trapped compounds and separate these in the LC-MS. The method proved to be fast, non-laborious, robust and sensitive. The feasibility of the method was tested on several red, white and rosé wines. Interday and intraday precision for all wines and concentrations were calculated to be < 12% and < 18%, respectively. The method proved to be linear for all investigated compounds and matrices in the range of 0.05 to 2 mg L-1 (r2 > 0.99). Moreover resveratrol showed also linearity (r2 > 0.99) in higher range (1 to 50 mg L-1). The LOD for the compounds in red wine ranged from 0.004 to 0.022 mg L-1, in white wine ranged from 0.002 to 0.021 mg L-1 and in rosé wine ranged from 0.003 to 0.034 mg L-1. Quantitation of resveratrol was possible using standard addition procedure, since resveratrol was present in the sample. Red wine showed a higher amount of resveratrol (4 mg L-1), compared to rosé and white wine which was 10-fold lower. Moreover, the different red wines contained also different amounts of resveratrol. The presented method may be an useful tool to study other analytes in difficult matrices, such as compounds of interest in food, drinks and biological samples. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-03-10 |
dc.date.accessioned.fl_str_mv |
2017-05-19 |
dc.date.available.fl_str_mv |
2017-05-19 |
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info:eu-repo/semantics/doctoralThesis |
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dc.identifier.citation.fl_str_mv |
PRESTA, Michele Antoniuk. Determination of flavonoids and resveratrol in wine using turbulent flow chromatography-LC-MS. 2008. 134 f. Tese (Doutorado em Química) - Universidade Federal de Santa Maria, Santa Maria, 2008. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/4158 |
identifier_str_mv |
PRESTA, Michele Antoniuk. Determination of flavonoids and resveratrol in wine using turbulent flow chromatography-LC-MS. 2008. 134 f. Tese (Doutorado em Química) - Universidade Federal de Santa Maria, Santa Maria, 2008. |
url |
http://repositorio.ufsm.br/handle/1/4158 |
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