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A Rapid Method for Determination of Some Phenolic Acids in Brazilian Tropical Fruits of Mangaba(Hancornia speciosa Gomes)and Umbu(Spondias tuberosa Arruda Camara)by UPLC

引用

Journal of Analytical Sciences, Methods and Instrumentation 2013年第3期3卷 1-10页

作者： Edelvio de Barros Gomes Suyare Araújo Ramalho Nayjara Carvalho Gualberto Rita de Cássia Mendonça de Miranda nisha nigam Narendra Narain Laboratory of Flavor and Chromatographic Analysis Federal University of SergipeSao CristóvaoBrazil Instituto Federal de Educacao Ciencia e Tecnologia da BahiaCanelaBrazil Department of Chemistry R.D.National CollegeBandraMumbaiIndia

A rapid chromatographic method for the determination of six phenolic acids (chlorogenic, ferulic, gallic, p-coumaric, protocatechuic and vanillic acids) by ultra performance liquid chromatography (UPLC), was developed and applied for Brazilian tropical fruits mangaba (Hancornia speciosa Gomes) and umbu (Spondias tuberosa Arruda Camara). A multivariate statistical experimental design was employed to optimize analytical conditions (solvent A, solvent B concentrations and flow rates). Samples were cleaned-up by solid-phase extraction (SPE) with different solvents (methanol and acetone) employing SPE cartridges (amine and octadecyl-silane). The method using dihydrogen potassium phosphate 5 mmoL as solvent A and 8% acetonitrile as solvent B presented limits of detection varying from 14 to 94 ***, limits of quantification from 39 to 277 ***-1 with 2 μL of injection volume while total run time for all six compounds was only 9.6 minutes. Higher recovery was obtained by extraction with methanol-acetone of 69.51% to 72.59% for protocatechuic acid and 69.58% to 126.31% for the chlorogenic acid. The concentrations of chlorogenic, p-coumaric and ferulic acids in mangaba extracts were 113.4, 32.1 and 1.5 μg.g-1, respectively while concentrations of chlorogenic, protocatechuic, gallic, vanillic, ferulic and p-coumaric acids present in umbu fruit were 118.9, 141.3, 3.5, 2.5, 2.2 and 1.8 μg.g-1, respectively.

关键词： Antioxidants Bioactive Compounds Tropical Fruits SPE UPLC-DAD

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