%0 Journal Article
%T Flavonol Rates of gosseberry Fruits Physalis peruviana Determined by HPLC Through the Optimization and Validation of the Analytic Method
%J International Journal of Food Science and Nutrition Engineering
%@ 2166-5192
%D 2013
%I 
%R 10.5923/j.food.20130301.01
%X Vitamins and flavonols occur naturally in foods consumed daily and highly common in diets, including fruit of Physalis peruviana. The aim of this study was to analyze the levels of flavonoids determined by HPLC through the optimization and validation of analytical methodology using central composite rotational design (DCCR) to extract observing the effects of HCl concentration and hydrolysis time at three levels. The concentration of 8 mol. L-1 HCl for 90 minutes corresponds to the best condition extraction and hydrolysis of rutin, myricetin and kaempferol, with a content of 78.64 and 4.67, 2.38 ¦Ì g. 100 g-1, to the fruit Physalis peruviana-RS and 22.36, 0.99, 1.35 ¦Ì g. 100 g-1 to Physalis peruviana-PR, respectively.
%K Flavonols
%K Optimization
%K Validation
%K Fruit
%U http://article.sapub.org/10.5923.j.food.20130301.01.html