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Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis

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Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis

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dc.contributor.author Martí-Renau, Raul es_ES
dc.contributor.author Valcárcel Germes, Mercedes es_ES
dc.contributor.author Herrero-Martínez, José Manuel es_ES
dc.contributor.author Cebolla Cornejo, Jaime es_ES
dc.contributor.author ROSELLO RIPOLLES, SALVADOR es_ES
dc.date.accessioned 2020-09-15T03:32:27Z
dc.date.available 2020-09-15T03:32:27Z
dc.date.issued 2017-04-15 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/150045
dc.description.abstract [EN] A methodology for the determination of tomato phenolic acids and flavonoids has been developed combining MEKC and DAD detection. The influence on polyphenol separation of pH and background electrolyte, BGE (borax, acetonitrile, methanol and SDS concentrations), was studied and optimized using response surface methodology and weighted desirability function. Separation of polyphenols was achieved within 20 min at 15 degrees C using 11.3 mM borax and 11.2 mM SDS adjusted to pH 8.5 as BGE. Validation was performed using standards and tomato extracts. Recoveries ranged from 77 to 106%. Acceptable repeatabilities were obtained for peak area (% RSD <3.1% and <3.7%) and migration times (% RSD <0.2% and <1.4%) for intra-and inter-day respectively. Detection limits ranged between 0.8 and 3.8 mg kg (1). Five and seven of these polyphenols were determined in samples of tomato and related species. This methodology will be valuable tool in breeding programs, analyzing a large number of samples. (C) 2016 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship This study was partially supported by Project RTA2011-00062C04 funded by Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria. J.M. H-M expreses his thanks to the project CTQ2014-52765-R (MINECO of Spain and FEDER). es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Functional quality es_ES
dc.subject MEKC es_ES
dc.subject Plant breeding es_ES
dc.subject Polyphenol es_ES
dc.subject Response surface methodology es_ES
dc.subject.classification GENETICA es_ES
dc.title Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2016.10.105 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//CTQ2014-52765-R/ES/DESARROLLO DE FASES ESTACIONARIAS MONOLITICAS HIBRIDAS POLIMERO-NANOPARTICULAS Y SUS APLICACIONES EN SEPARACION/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//RTA2011-00062-C04-03/ES/Optimización de la calidad organoléptica y funcional del tomate de industria. Selección de genotipos y técnicas de cultivo respetuosas con el medio ambiente (III)/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//RTA2011-00062-C04-04/ES/Optimización de la calidad organoléptica y funcional del tomate de industria. Selección de genotipos y técnicas de cultivo respetuosas con el medio ambiente (IV)/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana es_ES
dc.description.bibliographicCitation Martí-Renau, R.; Valcárcel Germes, M.; Herrero-Martínez, JM.; Cebolla Cornejo, J.; Rosello Ripolles, S. (2017). Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis. Food Chemistry. 221:439-446. https://doi.org/10.1016/j.foodchem.2016.10.105 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2016.10.105 es_ES
dc.description.upvformatpinicio 439 es_ES
dc.description.upvformatpfin 446 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 221 es_ES
dc.identifier.pmid 27979225 es_ES
dc.relation.pasarela S\320349 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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