title: Phenolic compounds from yerba mate based beverages--A multivariate optimisation.
abstract: This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of yerba mate (Ilex paraguariensis). The effect of the linear gradient time, the initial and the final methanol concentration in the mobile phase on the peak resolution and peak symmetry was evaluated. The 26 responses obtained were simultaneously optimised using the desirability method of Derringer and Suich. According to results, the increasing in the resolution and peak symmetry was achieved by using lesser levels of methanol in both initial and final gradient elution (-1.68, -1), as well as higher gradient times (+1, +1.68). The optimal condition (13.9-40% of methanol in 39.4 min) were successfully applied for analysis of chimarrão, tererê and mate tea aqueous extracts, which showed as excellent sources of chlorogenic acids.
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
authors.forename: Tayse Ferreira Ferreira
authors.initials: TFF
authors.lastname: da Silveira
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
authors.forename: Adriana Dillenburg
authors.initials: AD
authors.lastname: Meinhart
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
authors.forename: Thais Cristina Lima
authors.initials: TCL
authors.lastname: de Souza
authors.affiliation: Faculty of Agricultural Engineering, University of Campinas (UNICAMP), P.O. Box 6011, 13083-875 Campinas, SP, Brazil.
authors.forename: José
authors.initials: J
authors.lastname: Teixeira Filho
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil. Electronic address: helena@fea.unicamp.br.
authors.forename: Helena Teixeira
authors.initials: HT
authors.lastname: Godoy
mesh_terms: D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D030019:Ilex paraguariensis / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D010636:Phenols; D010936:Plant Extracts
keywords: Chimarrão; Derringer and Suich optimisation; Multivariate optimisation; Tererê