RT journal article
T1 Ultrasound-assisted extraction of amino acids from grapes
A1 Carrera Fernández, Ceferino Adrián
A1 Ruiz Rodríguez, Ana
A1 Palma Lovillo, Miguel
A1 García Barroso, Carmelo
A2 Química Analítica
K1 Amino acids
K1 Ultrasound-assisted extraction
K1 Grapes
AB Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content ofgrapes, specifically individual amino acid contents. Furthermore, individual amino acid contents ingrapes 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 (0.2–1.0 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.
PB Elsevier
SN 1873-2828
YR 2015
FD 2015
LK http://hdl.handle.net/10498/29954
UL http://hdl.handle.net/10498/29954
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026