Record number :
2190902
Title of article :
Ultrasound-assisted extraction of amino acids from grapes
Author/Authors :
Carrera، نويسنده , , Ceferino and Ruiz-Rodrيguez، نويسنده , , Ana and Palma، نويسنده , , Miguel and Barroso، نويسنده , , Carmelo G.، نويسنده ,
Issue Information :
فصلنامه با شماره پیاپی سال 2015
Pages :
7
From page :
499
To page :
505
Abstract :
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. 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 (0.2–1.0 s−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 1.4 mmol kg−1), limit of quantification (average value 2.6 mmol kg−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.
Keywords :
grapes , amino acids , Ultrasound-assisted extraction
Journal title :
Ultrasonics Sonochemistry
Serial Year :
2015
Link To Document :
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