The Effect Of The Duration Of Infusion, Temperature, And Water Volume On The Rutin Content In The Preparation Of Mate Tea Beverages: An Optimization Study

The consumption of tea beverages has increased 30% over the last decade, mainly due to the presence of bioactive compounds. Mate tea, produced by infusing the leaves and stems of Ilex paraguariensis, is the most widely consumed beverage in Brazil. The present study employed a central composite experimental design to optimize the transfer of rutin from the leaves and stems to the beverage during the infusion process. The optimum condition was applied to three batches of mate tea beverages from five commercial samples. Analysis of the rutin content was performed by high performance liquid chromatography coupled to a photo diodo array detector. The maximum rutin content in the beverage was obtained when the infusion was performed using 2. g of mate tea added to 100. mL of water at 72. °C and infused for 9. min. 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Comparison Of Capillary Electrophoresis And High Performance Liquid Chromatography Methods For Caffeine Determination In Decaffeinated Coffee [comparação De Métodos Por Eletroforese Capilar E Cromatografia Líquida De Alta Eficiência Para A Determinação De Cafeína Em Café Descafeinado]

Decaffeinated coffee accounts for 10 percent of coffee sales in the world; it is preferred by consumers that do not wish or are sensitive to caffeine effects. This article presents an analytical comparison of capillary electrophoresis (CE) and high performance liquid chromatography (HPLC) methods for residual caffeine quantification in decaffeinated coffee in terms of validation parameters, costs, analysis time, composition and treatment of the residues generated, and caffeine quantification in 20 commercial samples. Both methods showed suitable validation parameters. Caffeine content did not differ statistically in the two different methods of analysis. The main advantage of the high performance liquid chromatography (HPLC) method was the 42-fold lower detection limit. Nevertheless, the capillary electrophoresis (CE) detection limit was 115-fold lower than the allowable limit by the Brazilian law. The capillary electrophoresis (CE) analyses were 30% faster, the reagent costs were 76.5-fold, and the volume of the residues generated was 33-fold lower. Therefore, the capillary electrophoresis (CE) method proved to be a valuable analytical tool for this type of analysis.331186191(2005), AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA-ANVISA. Resolução RDC no 277, de 22 de Setembro de, Aprova o Regulamento Técnico para Café, Cevada, Chá, Erva-Mate e Produtos Solúveis. Diário Oficial da República Federativa do Brasil, Brasília, DF, 23 set. 2005(2004), AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA-ANVISA. Resolução RDC no 306, de 07 de dezembro de, Aprova o Regulamento Técnico para o Gerenciamento de Resíduos de Serviços de Saúde. Diário Oficial da República Federativa do Brasil, Brasília, DF, 10 dez. 2004(2003), AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA-ANVISA. Resolução RE no 899, de 29 de maio de, Guia para Validação de Métodos Analíticos e Bioanalíticos. 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Doehlert Design-desirability Function Multi-criteria Optimal Separation Of 17 Phenolic Compounds From Extra-virgin Olive Oil By Capillary Zone Electrophoresis

In Brazil, the consumption of extra-virgin olive oil (EVOO) is increasing annually, but there are no experimental studies concerning the phenolic compound contents of commercial EVOO. The aim of this work was to optimise the separation of 17 phenolic compounds already detected in EVOO. A Doehlert matrix experimental design was used, evaluating the effects of pH and electrolyte concentration. Resolution, runtime and migration time relative standard deviation values were evaluated. Derringer's desirability function was used to simultaneously optimise all 37 responses. The 17 peaks were separated in 19 min using a fused-silica capillary (50 μm internal diameter, 72 cm of effective length) with an extended light path and 101.3 mmol L-1 of boric acid electrolyte (pH 9.15, 30 kV). The method was validated and applied to 15 EVOO samples found in Brazilian supermarkets. © Published by Elsevier Ltd.146558568Ballus, C.A., Meinhart, A.D., Bruns, R.E., Godoy, H.T., Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis (2011) Talanta, 83 (4), pp. 1181-1187Ballus, C.A., Meinhart, A.D., Oliveira, R.G., Godoy, H.T., Optimization of capillary zone electrophoresis separation and on-line preconcentration of 16 phenolic compounds from wines produced in South America (2012) Food Research International, 45 (1), pp. 136-144Bendini, A., Bonoli, M., Cerretani, L., Biguzzi, B., Lercker, G., Gallina Toschi, T., Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods (2003) Journal of Chromatography A, 985 (1-2), pp. 425-433. , DOI 10.1016/S0021-9673(02)01460-7, PII S0021967302014607Bizzotto, C.S., Meinhart, A.D., Rybka, A.C.P., Roberto Sobrinho, M., Bogusz Junior, S., Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after hydrolysis (2012) Food Research International, 48 (2), pp. 763-768Bonoli, M., Montanucci, M., Toschi, T.G., Lercker, G., Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection (2003) Journal of Chromatography A, 1011 (1-2), pp. 163-172. , DOI 10.1016/S0021-9673(03)01100-2Breitkreitz, M.C., Jardim, I.C.S.F., Bruns, R.E., Combined column-mobile phase mixture statistical design optimization of high-performance liquid chromatographic analysis of multicomponent systems (2009) Journal of Chromatography A, 1216 (9), pp. 1439-1449Carrasco-Pancorbo, A., Cruces-Blanco, C., Segura-Carretero, A., Fernández-Gutiérrez, A., Sensitive Determination of Phenolic Acids in Extra-Virgin Olive Oil by Capillary Zone Electrophoresis (2004) Journal of Agricultural and Food Chemistry, 52 (22), pp. 6687-6693Carrasco-Pancorbo, A., Gomez-Caravaca, A.M., Cerretani, L., Bendini, A., Segura-Carretero, A., Fernandez-Gutierrez, A., Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection (2006) Journal of Agricultural and Food Chemistry, 54 (21), pp. 7984-7991. , DOI 10.1021/jf0617925Carrasco-Pancorbo, A., Gómez-Caravaca, A.M., Segura-Carretero, A., Cerretani, L., Bendini, A., Fernández-Gutiérrez, A., Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties (2009) Journal of the Science of Food and Agriculture, 89 (12), pp. 2144-2155Castro-Puyana, M., García-Cañas, V., Simó, C., Cifuentes, A., Recent advances in the application of capillary electromigration methods for food analysis and Foodomics (2012) Electrophoresis, 33 (1), pp. 147-167Cicerale, S., Lucas, L.J., Keast, R.S.J., Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil (2012) Current Opinion in Biotechnology, 23 (2), pp. 129-135Derringer, G., Suich, R., Simultaneous Optimization of Several Response Variables (1980) Journal of Quality Technology, 12 (4), pp. 214-219Ferreira, S.L.C., Bruns, R.E., Da Silva, E.G.P., Dos Santos, W.N.L., Quintella, C.M., David, J.M., De Andrade, J.B., Neto, B.B., Statistical designs and response surface techniques for the optimization of chromatographic systems (2007) Journal of Chromatography A, 1158 (1-2), pp. 2-14. , DOI 10.1016/j.chroma.2007.03.051, PII S0021967307005298, Data Analysis in ChromatographyFrankel, E., Chemistry of extra virgin olive oil: Adulteration, oxidative stability, and antioxidants (2010) Journal of Agricultural and Food Chemistry, 58 (10), pp. 5991-6006Fukuji, T.S., Tonin, F.G., Tavares, M.F.M., Optimization of a method for determination of phenolic acids in exotic fruits by capillary electrophoresis (2010) Journal of Pharmaceutical and Biomedical Analysis, 51 (2), pp. 430-438Gomez Caravaca, A.M., Carrasco Pancorbo, A., Canabate Diaz, B., Segura Carretero, A., Fernandez Gutierrez, A., Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil (2005) Electrophoresis, 26 (18), pp. 3538-3551. , DOI 10.1002/elps.200500202Hefnawy, M.M., Sultan, M.A., Al-Johar, H.I., Kassem, M.G., Aboul-Enein, H.Y., Multi-objective optimization strategy based on desirability functions used for electrophoretic separation and quantification of rosiglitazone and glimepiride in plasma and formulations (2012) Drug Testing and Analysis, 4 (1), pp. 39-47Hevia, D., Botas, C., Sainz, R.M., Quiros, I., Blanco, D., Tan, D.X., Development and validation of new methods for the determination of melatonin and its oxidative metabolites by high performance liquid chromatography and capillary electrophoresis, using multivariate optimization (2010) Journal of Chromatography A, 1217 (8), pp. 1368-1374Hrncirik, K., Fritsche, S., Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil (2004) European Journal of Lipid Science and Technology, 106 (8), pp. 540-549. , DOI 10.1002/ejlt.200400942Ignat, I., Volf, I., Popa, V., A critical review of methods for characterization of phenolic compounds in fruits and vegetables (2011) Food Chemistry, 126 (4), pp. 1821-1835Landete, J.M., Updated knowledge about polyphenols: Functions, bioavailability, metabolism, and health (2012) Critical Reviews in Food Science and Nutrition, 52 (10), pp. 936-948Meinhart, A.D., Ballus, C.A., Bruns, R.E., Lima Pallone, J.A., Godoy, H.T., Chemometrics optimization of carbohydrate separations in six food matrices by micellar electrokinetic chromatography with anionic surfactant (2011) Talanta, 85 (1), pp. 237-244Meinhart, A.D., Bizzotto, C.S., Ballus, C.A., Prado, M.A., Bruns, R.E., Teixeira Filho, J., Optimisation of a CE method for caffeine analysis in decaffeinated coffee (2010) Food Chemistry, 120 (4), pp. 1155-1161Murkovic, M., Lechner, S., Pietzka, A., Bratacos, M., Katzogiannos, E., Analysis of minor components in olive oil (2004) Journal of Biochemical and Biophysical Methods, 61 (1-2 SPEC. 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Optimization Of Electrophoretic Separations Of Thirteen Phenolic Compounds Using Single Peak Responses And An Interactive Computer Technique

An interactive computer method is proposed for the electrophoretic separation of 13 phenolic compounds from extra-virgin olive oil using single peak response values. A central composite design was executed for optimization of the sodium tetraborate concentration, pH and applied voltage. Statistical models were determined for eight resolution responses and thirteen effective mobilities. Six of the resolution models had highly significant ANOVA lack of fit values, limiting their accuracies for use in Derringer's desirability function search for optimal separation conditions. None of the 13 effective mobility models suffered from significant lack of fit. Since it is not possible to define effective mobility target values for the desirability function, an interactive computer program developed in our laboratories was applied to the single peak models. Mouse or cursor movements were executed to define experimental conditions in model simulations of the electropherogram. These simulations resulted in superior peak separations, especially for the apigenin and luteolin peaks, in 35 min, compared with those obtained in close to 50 min with the resolution models. Verification experiments performed 2 and 3 years later confirmed the robustness of the models. © 2013 Sociedade Brasileira de Química.241117441753Ferreira, S.L.C., Bruns, R.E., Silva, E.G.P., Santos, W.N.L., Quintella, C.M., David, J.M., Andrade, J.B., Neto, B.B., (2000) J. Chromatogr. A, 892, p. 75Siouffi, A.M., Phan-Tan-Lou, R., (2000) J. Chromatogr. A, 892, p. 75Breitkreitz, M.C., Jardim, I.C.S.F., Bruns, R.E., (2009) J. Chromatogr. A, 1216, p. 1439Ballus, C.A., Meinhart, A.D., Bruns, R.E., Godoy, H.T., (2011) Talanta, 83, p. 1181Derringer, G., Suich, R., (1980) J. Qual. Technol, 12, p. 214Kim, K.J., Lin, D.K.J., (2000) Appl. Statist, 49, p. 311Khuri, A.I., Conlon, M., (1981) Technometrics, 23, p. 363Vining, G.G., (1998) J. Qual. Technol, 30, p. 309Costa, N.R., Pereira, Z.L., (2010) J. Chemom, 24, p. 333Jimidar, M., Bourguignon, B., Massart, D.L., (1996) J. Chromatogr. A, 740, p. 109Gotti, R., Furlanetto, S., Andrisano, V., Cavrini, V., Pinzauti, S., (2000) J. Chromatogr. A, 875, p. 411Loukas, Y.L., Sabbah, S., Scriba, G.K.E., (2001) J. Chromatogr. A, 931, p. 141Orlandini, I., Giannini, I., Pinzauti, S., Furlanetto, S., (2008) Talanta, 74, p. 570Hefnawy, M.M., Sultan, M.A., Al-Johar, H.I., Kassem, M.G., Aboiulenein, H.Y., (2012) Drug Test Anal, 4, p. 39Fukuji, T.S., Tonin, F.G., Tavares, M.F.M., (2010) J. Pharm. Biomed. Anal, 51, p. 430Rodriguez-Méndez, M.L., Apetrei, C., De Saja, J.A., (2008) Electrochim. Acta, 53, p. 5867Inarejos-Garcia, A.M., Androulaki, A., Salvador, M.D., Fregapane, G., Tsimidou, M.Z., (2009) Food Res. Int, 42, p. 279Bruns, R.E., Scarminio, I.S., Barros Neto, B., (2006) Statistical Design - Chemometrics;, , Elsevier, Amsterdam, NetherlandsCarrasco-Pancorbo, A., Cruces-Blanco, C., Segura-Carretero, A., Fernandez-Gutierrez, A., (2004) J. Agric. Food Chem, 52, p. 6687Gômez-Caravaca, A.M., Carrasco-Pancorbo, A., Cañabate-Diaz, B., Segura-Carretero, A., Fernandez-Gutierrez, A., (2005) Electrophoresis, 26, p. 3538Bendini, A., Bonoli, M., Cerretani, L., Biguzzi, B., Lercker, G., Gallina-Toschi, T., (2003) J. Chromatogr. A, 985, p. 425Bonoli, M., Montanucci, M., Gallina-Toschi, T., Lercker, G., (2003) J. Chromatogr. A, 1011, p. 163Bonoli, M., Bendini, A., Cerretani, L., Biguzzi, B., Lercker, G., Gallina-Toschi, T., (2004) J. Agric. Food Chem, 52, p. 7026Priego-Capote, F., Ruiz-Jiménez, J., De Castro, M.D.L., (2004) J. Chromatogr. A, 1045, p. 239Wang, S.P., Huang, K.J., (2004) J. Chromatogr. A, 1032, p. 273Carrasco-Pancorbo, A., Gômez-Caravaca, A.M., Cerretani, L., Bendini, A., Segura-Carretero, A., Fernandez-Gutierrez, A., (2006) J. Agric. Food Chem, 54, p. 7984Carrasco-Pancorbo, A., Gômez-Caravaca, A.M., Segura-Carretero, A., Cerretani, L., Bendini, A., Fernandez-Gutierrez, A., (2009) J. Sci. Food Agric, 89, p. 214

A Quantitative Study On The Phenolic Compound, Tocopherol And Fatty Acid Contents Of Monovarietal Virgin Olive Oils Produced In The Southeast Region Of Brazil

Consumption of virgin olive oil (VOO) is highly recommended due to its human health benefits. Brazil is now beginning to experimentally produce VOO, and there are no data on its chemical profile. The aim of this work was to determine the phenolic compound, tocopherol and fatty acid contents of 17 monovarietal VOOs produced from olive varieties cultivated in the southeast region of Brazil during two crop years. The chemical composition of Brazilian VOO resembles that found in the literature for well-established VOOs. The analyzed compounds comprised palmitic acid (6-12%), stearic acid (1.6-2.2%), oleic acid (70-84%), linoleic acid (3.2-11.7%), α-linolenic acid (0.6-1.4%), tyrosol (NQ-155mgkg-1), (+)-pinoresinol (2.9-23mgkg-1), hydroxytyrosol (ND-38mgkg-1), luteolin (ND-2.2mgkg-1), α-tocopherol (29-233mgkg-1), β-tocopherol (ND-9.6mgkg-1), and γ-tocopherol (ND-19mgkg-1). There was a significant difference in the contents of almost all of the analyzed compounds between the two crop years. Principal component analysis demonstrated that some varieties can be differentiated from one another by chemical composition. The results indicated that some Brazilian monovarietal VOOs are promising and that further studies will help to improve the quality of Brazilian VOO. © 2014 Elsevier Ltd.627483Ballus, C.A., Meinhart, A.D., Campos, F.A.S., Bruns, R.E., Godoy, H.T., Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis (2014) Food Chemistry, 146, pp. 558-568Bendini, A., Bonoli, M., Cerretani, L., Biguzzi, B., Lercker, G., Gallina Toschi, T., Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods (2003) Journal of Chromatography A, 985, pp. 425-433Benito, M., Lasa, J.M., Gracia, P., Oria, R., Abenoza, M., Varona, L., Olive oil quality and ripening in super-high-density Arbequina orchard (2013) Journal of the Science of Food and Agriculture, 93, pp. 2207-2220Bonoli, M., Montanucci, M., Gallina Toschi, T., Lercker, G., Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection (2003) Journal of Chromatography A, 1011, pp. 163-172Carrasco-Pancorbo, A., Gómez-Caravaca, A.M., Cerretani, L., Bendini, A., Segura-Carretero, A., Fernández-Gutiérrez, A., Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection (2006) Journal of Agricultural and Food Chemistry, 54, pp. 7984-7991Carrasco-Pancorbo, A., Gómez-Caravaca, A.M., Segura-Carretero, A., Cerretani, L., Bendini, A., Fernández-Gutiérrez, A., Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties (2009) Journal of the Science of Food and Agriculture, 89, pp. 2144-2155(1981) Codex standard for olive oils and olive pomace oils, , Codex Stan 33 Codex Alimentarius Commission, FAO/WHO, (Revision 2, 2003, Amendment in 2009 and 2013)Conde, C., Delrot, S., Gerós, H., Physiological, biochemical and molecular changes occurring during olive development and ripening (2008) Journal of Plant Physiology, 165, pp. 1545-1562Dais, P., Hatzakis, E., Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review (2013) Analytica Chimica Acta, 765, pp. 1-27Del Coco, L., Perri, E., Cesari, G., Muzzalupo, I., Zelasco, S., Simeone, V., Schena, F.P., Fanizzi, F.P., NMR-based metabolomic approach for EVOO from secular olive trees of Apulia region (2013) European Journal of Lipid Science and Technology, 115, pp. 1043-1052Dionisi, F., Prodoiliet, J., Tagliaferri, E., Assessment of olive oil adulteration by reversed-phase high-performance liquid chromatography/amperometric detection of tocopherols and tocotrienols (1995) Journal of the American Oil Chemists' Society, 72, pp. 1505-1511El Riachy, M., Priego-Capote, F., León, L., Rallo, L., Luque De Castro, M.D., Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors (2011) European Journal of Lipid Science and Technology, 113, pp. 692-707Flores, M.I.A., Romero-González, R., Frenich, A.G., Vidal, J.L.M., Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography-tandem mass spectrometry (2012) Food Chemistry, 134, pp. 2465-2472García-González, D.L., Aparicio, R., Research in olive oil: Challenges for the near future (2010) Journal of Agricultural and Food Chemistry, 58, pp. 12569-12577Ghanbari, R., Anwar, F., Alkharfy, K.M., Gilani, A.-H., Saari, N., Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.) - A review (2012) International Journal of Molecular Sciences, 13, pp. 3291-3340Godoy-Caballero, M.P., Acedo-Valenzuela, M.I., Galeano-Díaz, T., Simple quantification of phenolic compounds present in the minor fraction of virgin olive oil by LC-DAD-FLD (2012) Talanta, 101, pp. 479-487Godoy-Caballero, M.P., Galeano-Díaz, T., Acedo-Valenzuela, M.I., Simple and fast determination of phenolic compounds from different varieties of olive oil by nonaqueous capillary electrophoresis with UV-visible and fluorescence detection (2012) Journal of Separation Science, 35, pp. 3529-3539Gómez-Caravaca, A.M., Carrasco-Pancorbo, A., Cañabate-Díaz, B., Segura-Carretero, A., Fernández-Gutiérrez, A., Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil (2005) Electrophoresis, 26, pp. 3538-3551Guinazi, M., Milagres, R.C.R.M., Pinheiro-Sant'ana, H.M.P., Chaves, J.B.P., Tocoferois e tocotrienois em óleos vegetais e ovos (2009) Quimica Nova, 32, pp. 2098-2103Joseph, J.D., Ackman, R.G., Capillary column gas chromatographic method for analysis of encapsulated fish oils and fish oil ethyl esters: Collaborative study (1992) Journal of AOAC International, 75, pp. 488-506López-Cortés, I., Salazar-García, D.C., Velázquez-Martí, B., Salazar, D.M., Chemical characterization of traditional varietal olive oils in East of Spain (2013) Food Research International, 54, pp. 1934-1940Monasterio, R.P., Fernández, M.A., Silva, M.F., High-throughput determination of phenolic compounds in virgin olive oil using dispersive liquid-liquid microextraction-capillary zone electrophoresis (2013) Electrophoresis, 34, pp. 1836-1843Pinheiro-Sant'ana, H.M., Guinazi, M., Oliveira, D.S., Lucia, C.M.D., Reis, B.L.R., Brandão, S.C.C., Method for simultaneous analysis of eight vitamin E isomers in various foods by high performance liquid chromatography and fluorescence detection (2011) Journal of Chromatography A, 1218, pp. 8496-8502Pirisi, F.M., Cabras, P., Cao, C.F., Migliorini, M., Muggelli, M., Phenolic compounds in virgi\n olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures (2000) Journal of Agricultural and Food Chemistry, 48, pp. 1191-1196Rondanini, D.P., Castro, D.N., Searles, P.S., Rousseaux, M.C., Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region (2014) European Journal of Agronomy B, 52, pp. 237-246Suárez, J.M.M., Aranda, M., Mendoza, J., Rey, A.L., Informe sobre utilización del analizador de rendimentos "Abencor" (1975) Grasas y Aceites, 26, pp. 379-385Tanamati, A.A.C., Godoy, H.T., Cottica, S.M., Oliveira, C.C., Souza, N.E., Visentainer, J.V., Parâmetros físico-químicos e quantificação de ácidos graxos cis-trans no óleo de soja e mandioca palito, submetido à fritura descontínua (2010) Acta Scientiarum Technology, 32, pp. 427-434Thompson, M., Ellison, S.L.R., Wood, R., Harmonized guidelines for single-laboratory validation of methods of analysis (2002) Pure and Applied Chemistry, 74, pp. 835-85