Pressurized liquid extraction of phenolic compounds from rice (Oryza sativa) grains.

An analytical pressurized liquid extraction (PLE) process has been studied for the extraction of phenolic compounds from rice grains. A fractional factorial design (2(7-2)) with a centre point was used to optimize PLE parameters such as solvent composition (EtOAc in MeOH), extraction temperature, pressure, flushing, static extraction time, solvent-purge and sample weight. Extraction temperature, solvent and static extraction time were found to have a significant effect on the response value. The optimized method was validated for selectivity, linearity, limits of detection and quantification, recovery and precision. The validated method was successfully applied for the analysis of a wide variety of rice grains. Seventeen phenolic compounds were detected in the sample and guaiacol, ellagic acid, vanillic acid and protocatechuic acid were identified as the most abundant compounds. Nonetheless, different species of rice show very varied compound diversity and levels of compounds in their grain compositions.

Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains.

A new microwave-assisted extraction (MAE) method has been investigated for the extraction of phenolic compounds from rice grains. The experimental conditions studied included temperature (125-175°C), microwave power (500-1000W), time (5-15min), solvent (10-90% EtOAc in MeOH) and solvent-to-sample ratio (10:1 to 20:1). The extraction variables were optimised by the response surface methodology. Extraction temperature and solvent were found to have a highly significant effect on the response value (p<0.0005) and the extraction time also had a significant effect (p<0.05). The optimised MAE conditions were as follows: extraction temperature 185°C, microwave power 1000W, extraction time 20min, solvent 100% MeOH, and solvent-to-sample ratio 10:1. The developed method had a high precision (in terms of CV: 5.3% for repeatability and 5.5% for intermediate precision). Finally, the new method was applied to real samples in order to investigate the presence of phenolic compounds in a wide variety of rice grains.

Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques.

FT-IR with partial least squares (PLS) was used to establish a full calibration model for tartaric acid, malic acid, lactic acid, succinic acid, citric acid and acetic acid in wines, vinegars and spirits. Sample pre-treatment was not required except for filtering. The PLS method was employed and FT-IR spectra were correlated with the results from a reference HPLC method. In the validation with an independent set of samples, a strong correlation with the reference values was demonstrated for the highest concentration range (>0.6 g L(-1)) in all acids but the correlation was much weaker in the lower range (<0.6 g L(-1)). In the case of acetic acid, however, good results were obtained in the low concentration range for both red and white wine and for spirit drinks. This finding explains the fact that calibration and validation of the FT-IR spectroscopy method depends very strongly on the composition of the sample set and on the quality of the reference analysis. It was not possible to obtain a single calibration for all of the analysed samples and in some cases individual calibrations for specific samples were required. This situation was due to the different matrixes in the studied samples: 12-15% ethanol (wines), 30-40% ethanol (spirits) and 6-10% acetic acid (vinegars). As a result, a calibration model was developed for each acid in red and white wine, tartaric acid, acetic acid and total acidity in vinegar, and acetic acid in spirit drinks.

Ultrasound-assisted extraction of capsaicinoids from peppers.

The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60 degrees C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.<3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.

Determination of trans-resveratrol in grapes by pressurised liquid extraction and fast high-performance liquid chromatography.

A study has been made of the extraction of trans-resveratrol from grapes using pressurised liquids (PLE); for this, the first stage was to determine the stability of this compound during extractions at different temperatures (50, 100, 150 degrees C), with quantitative recoveries being obtained up to 150 degrees C. By employing solid-phase extraction (SPE) it was possible to retain this compound and separate it from other interfering substances present in the grape. The method developed comprises a sequential extraction of the sample adsorbed (0.5g) on a polystyrene-divinylbenzene based sorbent in the extraction chamber, first with water at 40 degrees C and 40atm of pressure (three cycles of 5min), and then with methanol at 150 degrees C and 40atm (three cycles of 5min). The trans-resveratrol content of the methanolic extract is determined by means of liquid chromatography. A rapid (5min) chromatographic method employing a monolithic column, with fluorescence detection, has been developed; for this, the conditions for detection of the compound were optimised (excitation at 310nm and emission at 403nm). The analytical parameters of the method of chromatographic analysis developed have been calculated: linear range (0.11-2.75mg/L), detection limit (0.003mg/L), quantification limit (0.004mg/L). Using this method, three varieties of grape have been analysed and the concentration of trans-resveratrol in these has been determined.

Determination of phenolics in cosmetic creams and similar emulsions.

A new method for the analysis of phenolics in cosmetic creams has been developed, based on a systematic study of the extractability of five phenolic compounds from such emulsions. A solid-liquid extraction using ultrasound was applied as a prior stage to the chromatographic determination of phenolics in the extracts. Three solvents, hexane, methanol and water, were used as extracting agents. These solvents permit both the de-emulsification of the creams and the extraction of phenolics. A factorial fractional experimental design was developed to analyse the influence in the extraction process of five different extraction variables: ultrasound horn, temperature, extracting volume, cycle and amplitude of ultrasounds. Graphic analysis of results revealed the variables with most influence in the extraction, as well as the interactions between the variables. Finally, the influence of the extraction time and the sample quantity were also studied. With this new method, phenolics can be extracted from silicone-based cosmetic creams in 10 min, using 50 degrees C as extraction temperature. RSDs (n=6) calculated ranged from 1.5% for ferulic acid to 6.5% for epicatechin. Recoveries of between 88.9% for gallic acid and 98.4% for caffeic acid were obtained.

Application of FT-IR spectroscopy to the characterisation and classification of wines, brandies and other distilled drinks.

FT-IR spectra were employed for the differentiation and classification of wines and brandies during their ageing process, as well as for the characterisation and differentiation of distilled drinks from several producing countries. The FT-IR spectra have enabled the differentiation of the six scales of ageing of sherry wine. A good linear regression fit (regression coefficient=0.995) has been obtained between ageing scale and the data of the FT-IR spectrum. In the case of Brandy of Jerez, it has been possible to differentiate the three degrees of ageing and to devise a system of classification by means of linear discriminant analysis, with a reliability of 83%. The application of the regression by partial least squares has allowed us to obtain a regression between the degree of ageing and the data of the FT-IR spectrum (correlation coefficient=0.986). Lastly, Spanish, French and South African brandies, as well as cognacs and armagnacs have been characterised, and a complete differentiation of the latter two types from the rest of the samples of distilled drinks has been obtained.

Stability of phenolic compounds during extraction with superheated solvents.

The stability of nine phenolic compounds in the extraction with superheated methanol at different temperatures (40, 50, 100 and 150 degrees C) has been tested. The evolution of the same compounds in boiling methanol (65 degrees C) in contact with air was also determined. All the assayed phenolic compounds were stable under the extraction conditions with the exception of catechin and epicatechin (recoveries: 87.4% for catechin and 86.0% for epicatechin at 150 degrees C and 94.1% for epicatechin at 100 degrees C). Phenolic compounds kept at the boiling point of methanol (65 degrees C) showed lower recoveries: gentisic acid (85.5%), syringic aldehyde (92.8%), catechin (63.7%) and epicatechin (63.4%). Extraction with superheated solvents was also applied to the extraction of phenolic compounds from solid wastes of the winemaking process.

Automated solid-phase extraction for sample preparation followed by high-performance liquid chromatography with diode array and mass spectrometric detection for the analysis of resveratrol derivatives in wine.

A method has been developed for the simultaneous determination of resveratrol in all its forms (free isomers and glycosylates) in wines by high-performance liquid chromatography with diode array and mass spectrometric detection. Prior to injection into the column, preconcentration of the sample by automated solid-phase extraction is carried out. In the detection by UV absorption, quantitation was carried out at 280 and 305 nm, and in detection by mass spectrometry, quantitation was performed in the selected ion monitoring mode at m/z 228 and at m/z 238. A comparative study between both detection systems was carried out.