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dc.contributor.authorMartí Renau, Raúl
dc.contributor.authorValcárcel Germes, Mercedes
dc.contributor.authorHerrero Martínez, José Manuel
dc.contributor.authorCebolla Cornejo, Jaime
dc.contributor.authorRoselló Ripollés, Salvador
dc.date.accessioned2017-02-17T12:37:48Z
dc.date.available2017-02-17T12:37:48Z
dc.date.available2017-10-23
dc.date.issued2017-04-15
dc.identifier.citationMARTÍ RENAU, Raúl; VALCÁRCEL GERMES, Mercedes; HERRERO MARTÍNEZ, José Manuel; CEBOLLA CORNEJO, Jaime; ROSELLÓ RIPOLLÉS, Salvador. Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis. Food Chemistry (2017), v. 221, pp. 439-446ca_CA
dc.identifier.urihttp://hdl.handle.net/10234/166144
dc.description.abstractA 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 °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.ca_CA
dc.description.sponsorShipThis study was partially supported by Project RTA2011-00062C04 funded by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria. J.M. H-M expreses his thanks to the project CTQ2014-52765-R (MINECO of Spain and FEDER).ca_CA
dc.format.extent12 p.ca_CA
dc.format.mimetypeapplication/pdfca_CA
dc.language.isoengca_CA
dc.publisherElsevierca_CA
dc.relation.isPartOfFood Chemistry (2017), v. 221ca_CA
dc.subjectFunctional qualityca_CA
dc.subjectMEKCca_CA
dc.subjectPlant breedingca_CA
dc.subjectPolyphenolca_CA
dc.subjectResponse surface methodologyca_CA
dc.titleSimultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresisca_CA
dc.typeinfo:eu-repo/semantics/articleca_CA
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2016.10.105
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_CA
dc.relation.publisherVersionhttp://www.sciencedirect.com/science/article/pii/S0308814616317836ca_CA


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