By a News Reporter-Staff News Editor at Life Science Weekly — Investigators publish new report on Capillary Electrophoresis. According to news reporting from Granada, Spain, by NewsRx journalists, research stated, «Herein we present the development of a powerful CE-UV method able to detect and quantify an important number of phenolic acids in 13 varieties of avocado fruits at 2 ripening stages. All the variables involved in CE separation were exhaustively optimized and the best results were obtained with a capillary of 50 ?m i.d. x 50 cm effective length, sodium tetraborate 40 mM at a pH of 9.4, 30 kV, 25 °C, 10s of hydrodynamic injection (0.5 psi) and UV detection at 254 nm.»
The news correspondents obtained a quote from the research from the University of Granada, «This optimal methodology was fully validated and then applied to different avocado samples. The number of phenolic acids determined varied from 8 to 14 compounds; in general, they were in concentrations ranging from 0.13 ppm to 3.82 ppm, except p-coumaric, benzoic and protocatechuic acids, which were found at higher concentrations.»
According to the news reporters, the research concluded: «Principal component analysis (PCA) was applied to highlight the differences between varieties and ripening degrees, looking for the most influential analytes.»
For more information on this research see: Merging a sensitive capillary electrophoresis-ultraviolet detection method with chemometric exploratory data analysis for the determination of phenolic acids and subsequent characterization of avocado fruit. Food Chemistry, 2013;141(4):3492-503. Food Chemistry can be contacted at: Elsevier Sci LTD, the Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. (Elsevier – www.elsevier.com; Food Chemistry – www.elsevier.com/wps/product/cws_home/405857)
Our news journalists report that additional information may be obtained by contacting E. Hurtado-Fernandez, Dept. of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave Fuentenueva s, n, E-18071 Granada, Spain. Additional authors for this research include P.K. Contreras-Gutierrez, L. Cuadros-Rodriguez, A. Carrasco-Pancorbo and A. Fernandez-Gutierrez (see also Capillary Electrophoresis).
Publisher contact information for the journal Food Chemistry is: Elsevier Sci LTD, the Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England.
Keywords for this news article include: Spain, Europe, Granada, Chemometric, Machine Learning, Emerging Technologies, Capillary Electrophoresis.
Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2013, NewsRx LLC
For more stories covering the world of technology, please see HispanicBusiness’ Tech Channel
Source: Life Science Weekly
