scholarly journals Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

2016 ◽  
Vol 44 (1) ◽  
pp. 140-146 ◽  
Author(s):  
Mihai Lucian LUNG ◽  
Doru PAMFIL ◽  
Nastasia POP ◽  
Corina CATANA ◽  
Simona Laura LAZAR ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrophotometric Methods ◽  
Table Grapes ◽  
Tartaric Acids ◽  
Total Anthocyanins ◽  
Red Variety

The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Iaşi’ and ‘Timpuriu de Cluj’) and two red table grapes (‘Napoca’ and ‘Someşan’) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, ‘Aromat de Iaşi’ stands out for the great number of aroma compounds, and ‘Timpuriu de Cluj’ showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg kg-1, respectively) and total skin HCTs (181.6 mg kg-1). The red variety ‘Napoca’ had high contents of total anthocyanins (380 mg kg-1) and total skin HCTs (183.2 mg kg-1), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). ‘Someşan’ grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 µg kg-1). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.

scholarly journals Development and Validation of Reversed-Phase Column High-Performance Liquid Chromatographic and First-Derivative UV Spectrophotometric Methods for Estimation of Voriconazole in Oral Suspension Powder

2008 ◽  
Vol 91 (5) ◽  
pp. 1070-1074 ◽  
Author(s):  
Arun M Prajapati ◽  
Satish A Patel ◽  
Natvarlal J Patel ◽  
Dipti B Patel ◽  
Sejal K Patel
Keyword(s):  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Reversed Phase ◽  
Hplc Method ◽  
Oral Suspension ◽  
Photodiode Array Detection ◽  
Spectrophotometric Methods ◽  
First Derivative ◽  
Rp Hplc ◽  
Liquid Chromatographic

Abstract This research paper describes validated reversed-phase high-performance column liquid chromatographic (RP-HPLC) and first-derivative UV spectrophotometric methods for the estimation of voriconazole (VOR) in oral suspension powder. The RP-HPLC separation was achieved on Phenomenex C18 column (250 4.6 mm id, 5 m particle size) using wateracetonitrile (40 + 60, v/v; pH adjusted to 4.5 0.02 with acetic acid) as the mobile phase at a flow rate of 1.4 mL/min and ambient temperature. Quantification was achieved with photodiode array detection at 255 nm over the concentration range of 0.11 g/mL with mean recovery of 99.49 0.83 for VOR by the RP-HPLC method. Quantification was achieved with UV detection at 266 nm over the concentration range of 820 g/mL with mean recovery of 99.74 0.664 for VOR by the first-derivative UV spectrophotometric method. These methods are simple, precise, and sensitive, and they are applicable for the determination of VOR in oral suspension powder.

scholarly journals A rapid spectrophotometric determination of imidacloprid in selected commercial formulations in the presence of 6-chloronicotinic acid

2009 ◽  
Vol 74 (12) ◽  
pp. 1455-1465 ◽  
Author(s):  
Valéria Guzsvány ◽  
Zsigmond Papp ◽  
Sanja Lazic ◽  
Ferenc Gaál ◽  
Luka Bjelica ◽  
...  
Keyword(s):  
Spectrophotometric Method ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Model Systems ◽  
Zero Crossing ◽  
Spectrophotometric Methods ◽  
Liquid Chromatographic Method ◽  
Relative Standard ◽  
Liquid Chromatographic

A simple first-order derivative spectrophotometric method was developed for the simultaneous determination of imidacloprid and 6-chloronicotinic acid (6-CNA). By using the zero-crossing approach, imidacloprid was determined at 249 nm and 6-CNA at 236 nm with detection limits of 0.32 and 0.17 ?g mL-1, respectively, and relative standard deviations not exceeding 1.2 % in the case of model systems. The proposed method was applied for the determination of imidacloprid and 6-CNA in commercial formulations. A conventional spectrophotometric method (at 270 nm) was also employed for the determination of the content of imidacloprid in the same commercial formulations. The results of the developed spectrophotometric methods were in good agreement with those obtained by the high-performance liquid chromatographic method.

Anthocyanins profile, total phenolics and antioxidant activity of two Romanian red grape varieties: Feteascǎ neagrǎ and Bǎbeascǎ neagrǎ (Vitis vinifera)

2015 ◽  
Vol 69 (12) ◽  
Author(s):  
Oana Emilia Constantin ◽  
Mihaela Skrt ◽  
Natasa Poklar Ulrih ◽  
Gabriela Râpeanu
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
High Performance ◽  
Total Phenolics ◽  
High Performance Liquid Chromatographic ◽  
Phenolic Composition ◽  
Total Anthocyanins ◽  
Red Grape ◽  
Grape Varieties ◽  
Liquid Chromatographic

AbstractThe phenolic composition of Fetească neagră and Băbească neagră grapes from Dealul Bujorului vineyard (south-east Romania) was studied using the spectrophotometric and high-performance liquid chromatographic (HPLC) methods. The results revealed significant differences between these cultivars. Total anthocyanins ranged from 0.22-5.98 mg g

Development and Validation of High Performance Liquid Chromatographic and UV-Derivative Spectrophotometric Methods for the Determination of Sotalol Hydrochloride in Tablets

2008 ◽  
Vol 41 (11) ◽  
pp. 2044-2057 ◽  
Author(s):  
Maria Inês Rocha Miritello Santoro ◽  
Camila Tsubone ◽  
Fabio Pereira Gomes ◽  
Erika Rosa Maria Kedor-Hackmann ◽  
Pedro López García
Keyword(s):  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Spectrophotometric Methods ◽  
Development And Validation ◽  
Liquid Chromatographic

scholarly journals Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng

2021 ◽  
Vol 12 ◽  
Author(s):  
Yanqin Ma ◽  
Tian Li ◽  
Xiaoyu Xu ◽  
Yanyu Ji ◽  
Xia Jiang ◽  
...  
Keyword(s):  
Data Analysis ◽  
Volatile Compounds ◽  
Multivariate Data Analysis ◽  
Microbial Population ◽  
Solid Phase ◽  
Multivariate Data ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spontaneous Fermentation ◽  
Sweet Wine

Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced via multivariate data analysis. Candida and Mortierella were dominant genera in Petit Manseng wine during spontaneous fermentation. Many fermentative aroma compounds, including ethyl octanoate, isoamyl acetate, ethyl butyrate, ethyl decanoate, isoamyl alcohol, ethyl laurate, isopropyl acetate, hexanoic acid, and octanoic acid, were noted and found to be responsible for the strong fruity and fatty aroma of Petit Manseng sweet wine. Multivariate data analysis indicated that the predominant microorganisms contributed to the formation of these fermentative aroma compounds. Hannaella and Neomicrosphaeropsis displayed a significantly positive correlation with the 6-methylhept-5-en-2-one produced. The current results provide a reference for producing Petit Manseng sweet wine with desirable characteristics.

Liquid-chromatographic quantification compared with gas-chromatographic-mass-spectrometric determination of verapamil and norverapamil in plasma.

1988 ◽  
Vol 34 (12) ◽  
pp. 2502-2503 ◽  
Author(s):  
P A Hynning ◽  
P Anderson ◽  
U Bondesson ◽  
L O Boréus
Keyword(s):  
Phosphate Buffer ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Reversed Phase ◽  
Hplc Method ◽  
Gas Chromatography Mass Spectrometry ◽  
Analytical Recovery ◽  
Liquid Chromatographic ◽  
Chromatographic Mass

Abstract A high-performance liquid chromatographic (HPLC) method for determining verapamil and norverapamil in plasma is presented and compared with gas chromatography/mass spectrometry (GC-MS). The plasma samples were extracted at alkaline pH with hexane containing 2-butanol (20 mL/L) and then back-extracted into phosphate buffer (0.1 mol/L, pH 3.0). For chromatography we used a reversed-phase column (Supelcosil LC-18 DB) with a mobile phase of the phosphate buffer and acetonitrile (70/30 by vol). Fluorescence detection was used (excitation at 203 nm, emission at 320 nm). Overall analytical recovery was 85%. Standard curves were linear from 1 to 1000 micrograms/L. The detection limit was 1 microgram/L. The assays are accurate and precise. We found no interferences by those substances tested. Results by HPLC and GC-MS agreed well (r = 0.99) for both verapamil and norverapamil determinations.

scholarly journals Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 213 ◽  
Author(s):  
Annalisa Ricci ◽  
Martina Cirlini ◽  
Antonietta Maoloni ◽  
Daniele Del Rio ◽  
Luca Calani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Volatile Compounds ◽  
High Performance ◽  
Ion Trap ◽  
Lactobacillus Rhamnosus ◽  
Gas Chromatography Mass Spectrometry ◽  
Acid Fermentation ◽  
Phenolic Fraction ◽  
Phenyllactic Acid ◽  
Cherry Juice

Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Methods: The growth ability of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus was studied in cherry juice. Profiling of sugars, organic acids and volatile compounds was performed by GC-MS (Gas Chromatography-Mass Spectrometry), while the phenolic fraction was characterized using UHPLC (Ultra High Performance Liquid Chromatography) equipped with a linear ion trap-mass spectrometer. Results: Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in L. rhamnosus and L. paracasei (dairy strains) fermented juices. Phenolics were extensively metabolized: caffeic acid was converted into dihydrocaffeic acid, p-coumaric acid into 4-ethylphenol and phenyllactic acid was produced. Conclusion: Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (L. rhamnosus and L. paracasei). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with L. plantarum).

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