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245	1	0	_aDirect liquid chromatography method for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines.
490	0		_vJournal of agricultural and Food Chemistry, 59(21), p.11683-11689, 2011
520	3		_aA validated HPLC method with fluorescence detection for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines is described. Detection conditions for both compounds were optimized (excitation at 279 and 278 and emission at 631 and 598 nm for hydroxytyrosol and tyrosol, respectively). The validation of the analytical method was based on selectivity, linearity, robustness, detection and quantification limits, repeatability, and recovery. The detection and quantification limits in red wines were set at 0.023 and 0.076 mg L-1 for hydroxytyrosol and at 0.007 and 0.024 mg L-1 for tyrosol determination, respectively. Precision values, both within-day and between-day (n = 5), remained below 3 percent for both compounds. In addition, a fractional factorial experimental design was developed to analyze the influence of six different conditions on analysis. The final optimized HPLC-fluorescence method allowed the analysis of 30 nonpretreated Spanish red wines to evaluate their hydroxytyrosol and tyrosol contents.
650	1	4	_aHYDROXYTYROSOL
650	1	4	_aTYROSOL
650	1	4	_aHPLC
650	1	4	_aFLUORESCENCE
650	1	4	_aRED WINE
700	1	2	_aPineiro, Z.
700	1	2	_aCantos-Villar, E.
700	1	2	_aPalma, M.
700	1	2	_aPuertas, B.
856	4	0	_uhttps://drive.google.com/file/d/1K6ciBqYQ6qNrbHU-_TwEOUDu1OhcnS9M/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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