A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed, validated applied to a sample Brazilian wine. The optimization strategy conducted Plackett-Burman design variable selection central composite rotational (CCRD). response surface showed that performance extraction...

A methodology employing reversed-phase high-performance liquid chromatography (RP-HPLC) was developed and validated for simultaneous determination of five phenolic compounds in red wine. The chromatographic separation carried out a C18 column with water acidify acetic acid (pH 2.6) (solvent A) 20% solvent 80% acetonitrile B) as the mobile phase. validation parameters included: selectivity, linearity, range, limits detection quantitation, precision accuracy, using an internal standard. All...

Abstract This study aimed to evaluate the polyphenolic composition along with biological activity of guabiroba ( Campomanesia xanthocarpa Berg.) fruits using comprehensive two‐dimensional liquid chromatography (LC × LC). A simplex centroid design comprising three solvents (methanol, 2% acetic acid, and acetonitrile) was used optimize extraction mixture for polyphenols from ripe unripe fruits. quantitative LC platform proposed characterize extracts a RP‐Amide column C18 in first second...

In Brazil, wine-growing regions of high altitude have been evaluated for the cultivation grapes destined production quality wines. this study phenolic content, volatile compounds profile and in vitro antioxidant activity samples produced Água Doce, Campos Novos Tangará were determined using spectrophotometric chromatographic techniques. A total 95 identified analyzed, which borneol is reported Brazilian Merlot wines first time. The quantitative results showed that most important wine aroma...

Aims: The aim of this work was to evaluate the physico-chemical and biochemical attributes postharvest conservation 'Thomson' [Hylocereus undatus (Haw.) Britton Rose] under different storage temperature during storage.
 Study Design: experimental design used completely randomized with three treatments four replications fruits/repetition.
 Place Duration Study: experiment carried out pitaya harvested in an organic orchard located municipality São Miguel do Oeste, Santa Catarina,...

Summary Foods are susceptible to matrix interferences during the gastrointestinal transit that can affect bioactive molecules. We proposed in vitro co‐digestion of cowpea beans and orange juice assess polyphenols bioaccessibility synergisms. performed simulation combining a fruit beverage, mimic common meal more realistic set‐up than usual single‐food models. Twenty phenolic compounds were released oral, gastric intestinal compartments identified by HPLC‐DAD. Gallic acid, (−)‐epicatechin...

Objetivou-se com este estudo avaliar a influência dos processos de extração arraste vapor (S1) e enzimático (S2) sobre composição polifenólica sucos uva das variedades Bordô, Concord BRS Violeta produzidos na região do Vale Rio Peixe-SC. Foram identificados quantificados 12 compostos fenólicos por cromatografia líquida alta eficiência detector arranjo diodos (CLAE-DAD), que diferiram sua concentração acordo variedade sistema extração. A partir análises componentes principais observou-se ‘BRS...

Objetivou-se com este estudo avaliar a influência dos processos de extração arraste vapor (S1) e enzimático (S2) sobre composição polifenólica sucos uva das variedades Bordô, Concord BRS Violeta produzidos na região do Vale Rio Peixe-SC. Foram identificados quantificados 12 compostos fenólicos por cromatografia líquida alta eficiência detector arranjo diodos (CLAE-DAD), que diferiram sua concentração acordo variedade sistema extração. A partir análises componentes principais observou-se ‘BRS...

Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences aroma profiles. The molecular profiles differentiated the following isolates reference strain (SC2048), which is typically wine production: 06CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under same conditions, each these strains produced different concentrations combinations...

Highlands are a new frontier to produce fine wines in the Southern region of Brazil (27º 12' 24" S, 51º 06' 96" W, 1211 m altitude) and has presented specific oenological characteristics with good adaptation some varieties, among them, Canaiolo nero. To characterize this region, during 2012 2014 harvests volatile compounds were determined through MHS-SPME-GC-MS technique. The grapes harvested, samples analyzed triplicate. positive identification was performed by comparing experimentally...

ABSTRACT Saccharomyces strains isolated from vineyards in Southern Brazil were used as starter micro-fermentations of Sauvignon Blanc juice (SB) to study the ability produce different aromatic profiles. The molecular characterization allowed differentiate isolates 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP reference strain (2048SC) wine production. Under same conditions tested, each belonging genus produced metabolites concentration and combination, significantly influencing aroma...