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Home > Literature List > Phenolic compounds from yerba mate based beverages – A multivariate optimisation

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

Journal name:Food Chemistry
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Date publication:2015 Jan.1.


Phenolic compounds from yerba mate based beverages – A multivariate optimisation

Tayse Ferreira Ferreira da Silveira, Adriana Dillenburg Meinhart, Thais Cristina Lima de Souza, José Teixeira Filho, Helena Teixeira Godoy, , 

Abstract

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

 gallic acid, 5-caffeoylquinic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, rutin and 4,5-dicaffeoylquinic acid were obtained from Biopurify Phytochemicals Ltd.