Repository logo
 
Publication

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

2012-06Journal article Open access
Simple item page
dc.contributor.authorPerestrelo, Rosa Maria de Sá
dc.contributor.authorCaldeira, Michael Manuel Lima
dc.contributor.authorCâmara, José S.
dc.date.accessioned2015-12-11T10:05:10Z
dc.date.available2015-12-11T10:05:10Z
dc.date.issued2012-06
dc.description.abstractIn present research, headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC–qMS), was evaluated as a reliable and improved alternative to the commonly used liquid–liquid extraction (LLE) technique for the establishment of the pattern of hydrolytically released components of 7 Vitis vinifera L. grape varieties, commonly used to produce the world-famous Madeira wine. Since there is no data available on their glycosidic fractions, at a first step, two hydrolyse procedures, acid and enzymatic, were carried out using Boal grapes as matrix. Several parameters susceptible of influencing the hydrolytic process were studied. The best results, expressed as GC peak area, number of identified components and reproducibility, were obtained using ProZym M with b-glucosidase activity at 35 °C for 42 h. For the extraction of hydrolytically released components, HS-SPME technique was evaluated as a reliable and improved alternative to the conventional extraction technique, LLE (ethyl acetate). HS-SPME using DVB/CAR/PDMS as coating fiber displayed an extraction capacity two fold higher than LLE (ethyl acetate). The hydrolyzed fraction was mainly characterized by the occurrence of aliphatic and aromatic alcohols, followed by acids, esters, carbonyl compounds, terpenoids, and volatile phenols. Concerning to terpenoids its contribution to the total hydrolyzed fraction is highest for Malvasia Cândida (23%) and Malvasia Roxa (13%), and their presence according previous studies, even at low concentration, is important from a sensorial point of view (can impart floral notes to the wines), due to their low odor threshold (μg/L). According to the obtained data by principal component analysis (PCA), the sensorial properties of Madeira wines produced by Malvasia Cândida and Malvasia Roxa could be improved by hydrolysis procedure, since their hydrolyzed fraction is mainly characterized by terpenoids (e.g. linalool, geraniol) which are responsible for floral notes. Bual and Sercial grapes are characterized by aromatic alcohols (e.g. benzyl alcohol, 2-phenylethyl alcohol), so an improvement in sensorial characteristics (citrus, sweet and floral odors) of the corresponding wines, as result of hydrolytic process, is expected.pt_PT
dc.identifier.citationPerestrelo, R., Caldeira, M., & Câmara, J. S. (2012). Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes. Talanta, 95, 1-11.pt_PT
dc.identifier.doi10.1016/j.talanta.2012.03.005pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/951
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationAVALIAÇÃO DO POTENCIAL DE AROMA DE CASTAS VITIS VINIFERA L. USADAS NA ELABORAÇÃO DE VINHOS TERRAS MADEIRENSES. INFLUÊNCIA DA ADIÇÃO DE ENZIMAS EXÓGENOS E DA FRACÇÃO POLIMÉRICA NAS PROPRIEDADES DE AROMA DOS VINHOS
dc.subjectVitis vinifera L.pt_PT
dc.subjectHydrolyzed componentspt_PT
dc.subjectLiquid–liquid extractionpt_PT
dc.subjectSolid-phase microextractionpt_PT
dc.subjectGC–qMSpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleSolid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAVALIAÇÃO DO POTENCIAL DE AROMA DE CASTAS VITIS VINIFERA L. USADAS NA ELABORAÇÃO DE VINHOS TERRAS MADEIRENSES. INFLUÊNCIA DA ADIÇÃO DE ENZIMAS EXÓGENOS E DA FRACÇÃO POLIMÉRICA NAS PROPRIEDADES DE AROMA DOS VINHOS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F38855%2F2007/PT
oaire.citation.endPage11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleTalantapt_PT
oaire.citation.volume95pt_PT
person.familyNamePerestrelo
person.familyNameCaldeira
person.familyNameCâmara
person.givenNameRosa
person.givenNameMichael
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0001-5371-7281
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.ridA-2461-2013
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id16300962200
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublicationce73ce9c-932a-404b-93fe-cfefd5181554
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isProjectOfPublicationf4974ecc-0177-4d7a-af20-66d1378e250d
relation.isProjectOfPublication.latestForDiscoveryf4974ecc-0177-4d7a-af20-66d1378e250d

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern.pdf
Size:
576.37 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Artigos em revistas internacionais