Phenolic compounds from yerba mate based beverages – A multivariate optimisation

•Multivariate statistical tools provided an optimised chromatographic method with only 18 experiments.•Optimal chromatographic conditions to separate phenolic compounds was achieved.•Optimal conditions provided reduced time analysis and less concentration of organic solvent in the mobile phase.•Home...

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Bibliographic Details
Published in:Food chemistry 2016-01, Vol.190, p.1159-1167
Main Authors: da Silveira, Tayse Ferreira Ferreira, Meinhart, Adriana Dillenburg, de Souza, Thais Cristina Lima, Teixeira Filho, José, Godoy, Helena Teixeira
Format: Article
Language:English
Subjects:
Beverages - analysis
Chimarrão
Chromatography, High Pressure Liquid - methods
Derringer and Suich optimisation
Ilex paraguariensis - chemistry
Multivariate optimisation
Phenols - analysis
Plant Extracts - chemistry
Tererê
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Summary:•Multivariate statistical tools provided an optimised chromatographic method with only 18 experiments.•Optimal chromatographic conditions to separate phenolic compounds was achieved.•Optimal conditions provided reduced time analysis and less concentration of organic solvent in the mobile phase.•Home-style preparation of mate tea, chimarrão and tererê provides high amounts of phenolic compounds. This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of yerba mate (Ilex paraguariensis). The effect of the linear gradient time, the initial and the final methanol concentration in the mobile phase on the peak resolution and peak symmetry was evaluated. The 26 responses obtained were simultaneously optimised using the desirability method of Derringer and Suich. According to results, the increasing in the resolution and peak symmetry was achieved by using lesser levels of methanol in both initial and final gradient elution (−1.68, −1), as well as higher gradient times (+1, +1.68). The optimal condition (13.9–40% of methanol in 39.4min) were successfully applied for analysis of chimarrão, tererê and mate tea aqueous extracts, which showed as excellent sources of chlorogenic acids.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.06.031