کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5136865 | 1494480 | 2017 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of pistachio (Pistacia vera L.) hull (exo- and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction
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کلمات کلیدی
DADPistacia vera L.Pentagalloyl glucoseELSDLOQdiode array detector - آشکارساز آرایه دیودEvaporative Light Scattering Detector - آشکارساز پراکندگی نور تبخیریAnacardic acid - اسید آناکاردیکGallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Method validation - اعتبار سنجی روشFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییLOD یا Limit of detection - حد تشخیصBeh - خوبcoefficients of variation - ضرایب تنوعFlavonoid - فلاونوئیدdry matter - ماده خشکlimit of detection - محدودیت تشخیصlimit of quantitation - محدودیت مقدارQuercetin - کوئرستینGallic acid - گالیک اسید
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A method for the simultaneous extraction and quantitation of gallotannins, flavonoids and anacardic acids from pistachio hulls is presented. After screening of various extraction parameters and solvent systems with variable polarity and acidity, a three-fold repeated extraction with methanol/water/formic acid (80/19/1, v/v/v) at a sample-to-solvent ratio of 1/20 (w/v) under probe-sonication was found to be most suitable for extracting â¥95% of the abovementioned phenolics. A newly developed UHPLC-DAD-ELSD method was compared to an HPLC method for compound separation and quantitation. While analyses by UHPLC were 3.7 times faster, the core-shell particle HPLC column used allowed a superior peak resolution, particularly regarding anacardic acids. While phenolic acids were virtually undetectable by ELSD, it may be applicable for the determination of anacardic acids. However, ELSD sensitivity was inferior to that of the DAD used. Furthermore, validation parameters such as signal linearity, detection and quantitation limits, extraction recoveries, intra- and inter-day repeatability are presented. The new method was applied to pistachio hulls of three different varieties. Phenolic contents ranged from 61.2 ± 0.45 to 100 ± 0.48 g/kg dry matter. Among phenolic constituents, anacardic acids prevailed (64.6-80.4% of total phenolics) followed by gallotannins (13.4-21.2%), such as β-glucogallin, gallic acid, and penta-O-galloyl-β-d-glucose, and flavonol glycosides (5.7-16.3%).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 62, September 2017, Pages 103-114
Journal: Journal of Food Composition and Analysis - Volume 62, September 2017, Pages 103-114
نویسندگان
Sevcan ErÅan, Ãzlem Güçlü ÃstündaÄ, Reinhold Carle, Ralf M. Schweiggert,