Ultrasound-assisted extraction of amino acids from grapes
Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for...
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Gespeichert in:
| Autor*in: |
Carrera, Ceferino [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier B.V. All rights reserved. © COPYRIGHT 2015 Elsevier B.V. |
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| Schlagwörter: |
Chemical Fractionation - methods |
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| Übergeordnetes Werk: |
Enthalten in: Ultrasonics sonochemistry - Amsterdam [u.a.] : Elsevier, 1994, 22(2015), Seite 499 |
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| Übergeordnetes Werk: |
volume:22 ; year:2015 ; pages:499 |
| Links: |
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| DOI / URN: |
10.1016/j.ultsonch.2014.05.021 |
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OLC1959812432 |
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| 520 | |a Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. | ||
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| 650 | 4 | |a Vitis - growth & development | |
| 650 | 4 | |a Chemical Fractionation - methods | |
| 650 | 4 | |a Amino Acids - isolation & purification | |
| 650 | 4 | |a Solvents - chemistry | |
| 650 | 4 | |a Vitis - chemistry | |
| 650 | 4 | |a Grapes | |
| 650 | 4 | |a Amino acids | |
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| 700 | 1 | |a Palma, Miguel |4 oth | |
| 700 | 1 | |a Barroso, Carmelo G |4 oth | |
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10.1016/j.ultsonch.2014.05.021 doi PQ20160617 (DE-627)OLC1959812432 (DE-599)GBVOLC1959812432 (PRQ)c1526-50d2515ec0d0649d1af950c377da5e8ec645b72b68ebbe39ecb0970137cc5fec0 (KEY)0238159120150000022000000499ultrasoundassistedextractionofaminoacidsfromgrapes DE-627 ger DE-627 rakwb eng 540 DE-600 Carrera, Ceferino verfasserin aut Ultrasound-assisted extraction of amino acids from grapes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. Nutzungsrecht: Copyright © 2014 Elsevier B.V. All rights reserved. © COPYRIGHT 2015 Elsevier B.V. Vitis - growth & development Chemical Fractionation - methods Amino Acids - isolation & purification Solvents - chemistry Vitis - chemistry Grapes Amino acids Ruiz-Rodríguez, Ana oth Palma, Miguel oth Barroso, Carmelo G oth Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier, 1994 22(2015), Seite 499 (DE-627)182456803 (DE-600)1208333-1 (DE-576)043089054 1350-4177 nnns volume:22 year:2015 pages:499 http://dx.doi.org/10.1016/j.ultsonch.2014.05.021 Volltext http://www.ncbi.nlm.nih.gov/pubmed/24927904 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-PHY SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_170 GBV_ILN_2006 GBV_ILN_4012 AR 22 2015 499 |
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10.1016/j.ultsonch.2014.05.021 doi PQ20160617 (DE-627)OLC1959812432 (DE-599)GBVOLC1959812432 (PRQ)c1526-50d2515ec0d0649d1af950c377da5e8ec645b72b68ebbe39ecb0970137cc5fec0 (KEY)0238159120150000022000000499ultrasoundassistedextractionofaminoacidsfromgrapes DE-627 ger DE-627 rakwb eng 540 DE-600 Carrera, Ceferino verfasserin aut Ultrasound-assisted extraction of amino acids from grapes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. Nutzungsrecht: Copyright © 2014 Elsevier B.V. All rights reserved. © COPYRIGHT 2015 Elsevier B.V. Vitis - growth & development Chemical Fractionation - methods Amino Acids - isolation & purification Solvents - chemistry Vitis - chemistry Grapes Amino acids Ruiz-Rodríguez, Ana oth Palma, Miguel oth Barroso, Carmelo G oth Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier, 1994 22(2015), Seite 499 (DE-627)182456803 (DE-600)1208333-1 (DE-576)043089054 1350-4177 nnns volume:22 year:2015 pages:499 http://dx.doi.org/10.1016/j.ultsonch.2014.05.021 Volltext http://www.ncbi.nlm.nih.gov/pubmed/24927904 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-PHY SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_170 GBV_ILN_2006 GBV_ILN_4012 AR 22 2015 499 |
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10.1016/j.ultsonch.2014.05.021 doi PQ20160617 (DE-627)OLC1959812432 (DE-599)GBVOLC1959812432 (PRQ)c1526-50d2515ec0d0649d1af950c377da5e8ec645b72b68ebbe39ecb0970137cc5fec0 (KEY)0238159120150000022000000499ultrasoundassistedextractionofaminoacidsfromgrapes DE-627 ger DE-627 rakwb eng 540 DE-600 Carrera, Ceferino verfasserin aut Ultrasound-assisted extraction of amino acids from grapes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. Nutzungsrecht: Copyright © 2014 Elsevier B.V. All rights reserved. © COPYRIGHT 2015 Elsevier B.V. Vitis - growth & development Chemical Fractionation - methods Amino Acids - isolation & purification Solvents - chemistry Vitis - chemistry Grapes Amino acids Ruiz-Rodríguez, Ana oth Palma, Miguel oth Barroso, Carmelo G oth Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier, 1994 22(2015), Seite 499 (DE-627)182456803 (DE-600)1208333-1 (DE-576)043089054 1350-4177 nnns volume:22 year:2015 pages:499 http://dx.doi.org/10.1016/j.ultsonch.2014.05.021 Volltext http://www.ncbi.nlm.nih.gov/pubmed/24927904 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-PHY SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_170 GBV_ILN_2006 GBV_ILN_4012 AR 22 2015 499 |
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10.1016/j.ultsonch.2014.05.021 doi PQ20160617 (DE-627)OLC1959812432 (DE-599)GBVOLC1959812432 (PRQ)c1526-50d2515ec0d0649d1af950c377da5e8ec645b72b68ebbe39ecb0970137cc5fec0 (KEY)0238159120150000022000000499ultrasoundassistedextractionofaminoacidsfromgrapes DE-627 ger DE-627 rakwb eng 540 DE-600 Carrera, Ceferino verfasserin aut Ultrasound-assisted extraction of amino acids from grapes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. Nutzungsrecht: Copyright © 2014 Elsevier B.V. All rights reserved. © COPYRIGHT 2015 Elsevier B.V. Vitis - growth & development Chemical Fractionation - methods Amino Acids - isolation & purification Solvents - chemistry Vitis - chemistry Grapes Amino acids Ruiz-Rodríguez, Ana oth Palma, Miguel oth Barroso, Carmelo G oth Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier, 1994 22(2015), Seite 499 (DE-627)182456803 (DE-600)1208333-1 (DE-576)043089054 1350-4177 nnns volume:22 year:2015 pages:499 http://dx.doi.org/10.1016/j.ultsonch.2014.05.021 Volltext http://www.ncbi.nlm.nih.gov/pubmed/24927904 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-PHY SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_170 GBV_ILN_2006 GBV_ILN_4012 AR 22 2015 499 |
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10.1016/j.ultsonch.2014.05.021 doi PQ20160617 (DE-627)OLC1959812432 (DE-599)GBVOLC1959812432 (PRQ)c1526-50d2515ec0d0649d1af950c377da5e8ec645b72b68ebbe39ecb0970137cc5fec0 (KEY)0238159120150000022000000499ultrasoundassistedextractionofaminoacidsfromgrapes DE-627 ger DE-627 rakwb eng 540 DE-600 Carrera, Ceferino verfasserin aut Ultrasound-assisted extraction of amino acids from grapes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. Nutzungsrecht: Copyright © 2014 Elsevier B.V. All rights reserved. © COPYRIGHT 2015 Elsevier B.V. Vitis - growth & development Chemical Fractionation - methods Amino Acids - isolation & purification Solvents - chemistry Vitis - chemistry Grapes Amino acids Ruiz-Rodríguez, Ana oth Palma, Miguel oth Barroso, Carmelo G oth Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier, 1994 22(2015), Seite 499 (DE-627)182456803 (DE-600)1208333-1 (DE-576)043089054 1350-4177 nnns volume:22 year:2015 pages:499 http://dx.doi.org/10.1016/j.ultsonch.2014.05.021 Volltext http://www.ncbi.nlm.nih.gov/pubmed/24927904 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-PHY SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_170 GBV_ILN_2006 GBV_ILN_4012 AR 22 2015 499 |
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540 DE-600 Ultrasound-assisted extraction of amino acids from grapes Vitis - growth & development Chemical Fractionation - methods Amino Acids - isolation & purification Solvents - chemistry Vitis - chemistry Grapes Amino acids |
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Ultrasound-assisted extraction of amino acids from grapes |
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Ultrasound-assisted extraction of amino acids from grapes |
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Carrera, Ceferino |
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10.1016/j.ultsonch.2014.05.021 |
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ultrasound-assisted extraction of amino acids from grapes |
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Ultrasound-assisted extraction of amino acids from grapes |
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Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. |
| abstractGer |
Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. |
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Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period. |
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| title_short |
Ultrasound-assisted extraction of amino acids from grapes |
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http://dx.doi.org/10.1016/j.ultsonch.2014.05.021 http://www.ncbi.nlm.nih.gov/pubmed/24927904 |
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Ruiz-Rodríguez, Ana Palma, Miguel Barroso, Carmelo G |
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