Simplex-centroid design and Derringer's desirability function approach for simultaneous separation of phenolic compounds from Mimosa scabrella Bentham honeydew honeys by HPLC/DAD.

Bracatinga honeydew honey Central composite design Derringer’s desirability function Method optimization Mixture experimental design Phenolic compounds

Journal

Journal of chromatography. A
ISSN: 1873-3778
Titre abrégé: J Chromatogr A
Pays: Netherlands
ID NLM: 9318488

Informations de publication

Date de publication:
25 Jan 2019
Historique:
received: 12 09 2018
revised: 19 11 2018
accepted: 27 11 2018
pubmed: 14 12 2018
medline: 6 3 2019
entrez: 8 12 2018
Statut: ppublish

Résumé

Honeydew honeys have been under-evaluated about their major phenolic compounds, especially Mimosa scabrella Bentham (bracatinga) honeydew honey. In this work, a fast and robust chromatographic method was optimized for simultaneous separation and quantification by HPLC/DAD of 18 phenolic compounds detected in bracatinga honeydew honey. A simplex-centroid design, central composite rotatable design and response surface-desirability function simultaneous optimization of Derringer and Suich were used, evaluating the mobile phase composition, flow rate and oven temperature to separate all the peaks. These multivariate procedures were efficient in determining the optimal separation conditions, using peak pair resolutions and run time as responses. The 18 peaks were separated in 25 min and the mobile phase gradient started with 1.6% MeOH, 3.3% ACN, 1.0% THF and 94.1% formic acid 0.1% changing to 10.0% MeOH, 33.3% ACN, 6.0% THF and 50.7% formic acid 0.1%, oven temperature of 33 °C and flow rate of 0.73 mL min

Identifiants

pubmed: 30522772
pii: S0021-9673(18)31497-3
doi: 10.1016/j.chroma.2018.11.072
pii:
doi:

Substances chimiques

Phenols 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

182-191

Informations de copyright

Copyright © 2018. Published by Elsevier B.V.

Auteurs

Bibiana da Silva (BD)

Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil.

Luciano Valdomiro Gonzaga (L)

Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil.

Roseane Fett (R)

Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil.

Ana Carolina Oliveira Costa (AC)

Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil. Electronic address: ana.costa@ufsc.br.

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