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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampZabot, Giovani Leone-
dc.contributor.authorunicampMoraes, Moysés Naves de-
dc.contributor.authorunicampRostagno, Mauricio Ariel-
dc.contributor.authorunicampPetenate, Maria Angela de Almeida Meireles-
dc.typeArtigopt_BR
dc.titleFast analysis of phenolic terpenes by high-performance liquid chromatography using a fused-core columnpt_BR
dc.contributor.authorZabot, Giovani L.-
dc.contributor.authorMoraes, Moyses N.-
dc.contributor.authorRostagno, Maurício A.-
dc.contributor.authorMeireles, M. Angela A.-
dc.subjectTerpenospt_BR
dc.subject.otherlanguageTerpenespt_BR
dc.description.abstractA fused-core column was used to develop a fast and efficient analytical method for separating phenolic terpenes by high-performance liquid chromatography. The main chromatographic parameters, such as the composition of the mobile phase (mixtures of water and acetonitrile), the flow rate of the mobile phase (1.0-2.5 mL min-1), the column temperature (30-55 °C) and re-equilibration time after each injection (1-5 min) were studied and optimized during the development of the method. Using the current method, the major nonvolatile compounds from rosemary [rosmarinic acid (RA), rosmanol (RO), carnosol (CN), carnosic acid (CA) and methyl carnosate (MC)] could be separated in 4.7 min. The total time of analysis was 10 min, including the column cleanup and the re-equilibration period. The effect of the sample solvent was also studied. The combined influence of the injection volume and sample dilution on the performance of the chromatographic method was evaluated. The method was validated with several commercial samples, enabling the detection of low amounts (0.25 μg mL-1) of CA and RA. The chromatographic profile showed excellent repeatability (intraday) and reproducibility (interday). Furthermore, the peak separation was good when using ethanol for sample dilution with respect to resolution (2.1, 3.7, 6.4, 10.6 and 21.7 for RO, MC, RA, CA and CN, respectively), selectivity (1.0 for MC; 1.1 for RO and CA; 1.3 for CN; and 1.5 for RA) and peak symmetry (1.0 for RA, CN and MC; 1.1 for CA; and 1.2 for RO)pt_BR
dc.relation.ispartofAnalytical methodspt_BR
dc.publisher.cityCambridgept_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherRoyal Society of Chemistrypt_BR
dc.date.issued2014-
dc.date.monthofcirculationSep.pt_BR
dc.language.isoengpt_BR
dc.description.volume6pt_BR
dc.description.issuenumber18pt_BR
dc.description.firstpage7457pt_BR
dc.description.lastpage7468pt_BR
dc.rightsAbertopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn1759-9660pt_BR
dc.identifier.eissn1759-9679pt_BR
dc.identifier.doi10.1039/c4ay01124dpt_BR
dc.identifier.urlhttps://pubs.rsc.org/en/content/articlelanding/2014/AY/C4AY01124Dpt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber47023/2006-3; 301301/2010-7pt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber2012/10685-8; 2013/04304-4; 2011/23665-2; 2013/15049-5pt_BR
dc.date.available2020-11-16T12:21:14Z-
dc.date.accessioned2020-11-16T12:21:14Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-11-16T12:21:14Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-11T21:13:27Z : No. of bitstreams: 1 2-s2.0-84906715355.pdf: 1085145 bytes, checksum: db1c7fc5da74b187b703101130a58a99 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-11-16T12:21:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352351-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-84906715355pt_BR
dc.creator.orcid0000-0001-7933-6161pt_BR
dc.creator.orcid0000-0002-9847-8971pt_BR
dc.creator.orcid0000-0003-1763-5697pt_BR
dc.creator.orcid0000-0003-0310-7375pt_BR
dc.type.formArtigopt_BR
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