Determination of gibberellic acid in a commercial seaweed extract by capillary electrophoresis

Gibberellic acid (GA3) is an important plant growth regulator used in agriculture. This work has developed and validated a simple method for the quantification of GA3 in a seaweed extract product using capillary electrophoresis with direct UV detection. A fused-silica capillary of 50 µm inner diameter and 30 cm of effective length with extended light path, 50 mmol.L-1 of borate buffer as background electrolyte solution (pH 9.11), voltage of +30kV applying hydrodynamic injection of 50 mbar for 5 s and length detection of 200 nm were employed. The method was validated according to the International Conference Harmonisation guidelines. Satisfactory results in the range of 10 – 100 mg.L-1 were obtained for precision (RSD below 3.62%), linearity (R2: 0.9976, lack of fit test p > 0.05), specificity and accuracy for which the limit of detection and quantitation were 3.07 and 9.29 mg.L-1, respectively. The results indicate that the method is suitable for implementation in agroindustry in order to assure the quality control of GA3 of seaweed products

Determination of gibberellic acid in a commercial seaweed extract by capillary electrophoresis

Gibberellic acid (GA3) is an important plant growth regulator used in agriculture. This work has developed and validated a simple method for the quantification of GA3 in a seaweed extract product using capillary electrophoresis with direct UV detection. A fused-silica capillary of 50 µm inner diameter and 30 cm of effective length with extended light path, 50 mmol.L-1 of borate buffer as background electrolyte solution (pH 9.11), voltage of +30kV applying hydrodynamic injection of 50 mbar for 5 s and length detection of 200 nm were employed. The method was validated according to the International Conference Harmonisation guidelines. Satisfactory results in the range of 10 – 100 mg.L-1 were obtained for precision (RSD below 3.62%), linearity (R2: 0.9976, lack of fit test p > 0.05), specificity and accuracy for which the limit of detection and quantitation were 3.07 and 9.29 mg.L-1, respectively. The results indicate that the method is suitable for implementation in agroindustry in order to assure the quality control of GA3 of seaweed products

Heatmap analysis of metabolites from liquid-extracts during fermentation.

The Heatmap illustrates the changes in the content of identified metabolites through 5-days of cacao bean fermentation.</p

Dynamics of the organic acids which content significantly changed during fermentation (<i>P</i><0.05).

Levels of each significant organic acid are presented as metabolite intensity (peak area) through 5-days of cacao bean fermentation.</p

Dynamics of the esters which content significantly changed during fermentation (<i>P</i><0.05).

Levels of each significant ester are presented as metabolite intensity (peak area) through 5-days of cacao bean fermentation.</p

Fig 12 -

Ferric reducing antioxidant power (a), total phenolic content (b), and anthocyanin content (c) during fermentation. Values are expressed as mean ± standard deviation (n = 3). The same letter indicates no significant differences among fermentation days (Tukey test, p<0.05).</p

Aroma descriptors and volatiles compounds detected in the headspace of cacao samples at different fermentation times.

Aroma descriptors and volatiles compounds detected in the headspace of cacao samples at different fermentation times.</p

Dynamics of the alcohols which content significantly changed during fermentation (<i>P</i><0.05).

Levels of each significant alcohol are presented as metabolite intensity (peak area) through 5-days of cacao bean fermentation.</p

Dynamics of the hydrocarbons which content significantly changed during fermentation (<i>P</i><0.05).

Levels of each significant hydrocarbon are presented as metabolite intensity (peak area) through 5-days of cacao bean fermentation.</p

Metabolites detected in the headspace of cacao samples.

Data processing, compounds identification and aroma descriptors of the metabolites detected in the headspace of cacao samples at different fermentation times. (XLSX)</p