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Analytical Methods
a r t i c l e i n f o a b s t r a c t
Article history: A full factorial design 22 (two factors at two levels) with duplicates was performed to investigate the
Received 24 January 2013 inuence of the factors agitation time (2 and 4 h) and the percentage of KOH (60% and 80% w/v) in the
Received in revised form 17 October 2013 saponication of samples for the determination of a, b and c + d-tocopherols. The study used samples
Accepted 3 February 2014
of peanuts (cultivar armadillo), produced and marketed in Maring, PR. The factors % KOH and agitation
Available online 28 February 2014
time were signicant, and an increase in their values contributed negatively to the responses. The inter-
action effect was not signicant for the response d-tocopherol, and the contribution of this effect to the
Keywords:
other responses was positive, but less than 10%. The ANOVA and response surfaces analysis showed that
Peanuts
Vitamin E
the most efcient saponication procedure was obtained using a 60% (w/v) solution of KOH and with an
Chemometric agitation time of 2 h.
Liquid chromatography 2014 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.foodchem.2014.02.008
0308-8146/ 2014 Elsevier Ltd. All rights reserved.
316 A.H.P. Souza et al. / Food Chemistry 158 (2014) 315318
The aim of this work was to investigate the inuence of two fac- 1 60 2 1.99 1.61 0.76
tors, agitation time and percentage of KOH, in the saponication 2 60 2 2.03 1.57 0.75
3 80 2 1.33 1.20 0.71
procedure for the determination of tocopherols in foods, using
4 80 2 1.32 1.18 0.70
chemometrics to optimize the analytical methodology. 5 60 4 1.17 1.12 0.71
6 60 4 1.15 1.11 0.71
7 80 4 0.94 0.97 0.67
2. Materials and methods 8 80 4 0.95 0.97 0.66
2.1. Sampling
The peanut samples (cultivar armadillo) used in this study were Table 4
produced in the region of Maring, PR and purchased at the local Main and interaction effects, calculated for the 22 factorial design shown in Table 3,
market. and the three responses studied.
Approximately 100 g of the raw samples (with peels) were Response Effects
ground in a food processor (PhilipsWalita) until complete homog-
A = KOH B = time AB
enization. The samples were vacuum packaged, protected from
light and frozen until analysis. a-Tocopherol 0.45 0.62 0.24
(b + c)-Tocopherol 0.27 0.35 0.13
d-Tocopherol 0.048 0.043 2.500 103
2.2. Vitamin E analysis
Factors Unit Symbol Type Levels according to Instituto Adolfo Lutz. Normas analticas do Instituto
1 +1 Adolfo Lutz. IV-Mtodos qumicos e fsicos para anlise de
KOH % A Numeric 60 80
alimentos (2005). The sum of b-tocopherol and c-tocopherol iso-
Agitation time Hours B Numeric 2 4 mers is given since the separation of these is not possible by this
methodology (Kornsteiner et al., 2006).
Table 2
Mathematical equations for all the responses by applying the response surface model.
Response Equation R2
a-Tocopherol a-Tocopherol = 1.360.23 KOH 0.31 T + 0.12 KOH T 0.9991
(b + c)-Tocopherol (b + c)-Tocopherol = 1.220.14 KOH 0.17 T + 0.064 KOH T 0.9975
d-Tocopherol d-Tocopherol = 0.710.024 KOH 0.021 T + 1.250.103 KOH T 0.9819
2.3. Experimental design their normality and homogeneity of variance assessed by residual
plots. Then, analysis of variance (two-way ANOVA between
A 22 full factorial design (two factors at two levels) with groups) was performed for all the responses. To evaluate the effect
duplicates was performed to investigate the inuence of two of independent variables on the responses, response surface meth-
factors on the saponication of samples for the determination of odology (RSM) was applied. The basic model equation used to t
tocopherols. The factors were agitation time in the saponication the data was:
procedure (2 and 4 h) and percentage of KOH (60% and 80%), as
shown in Table 1. The responses used were the content of a, b Ey b0 b1 x1 b2 x2 b11 x21 b22 x22 b12 x1 x2 1
and c + d-tocopherols.
where E(y) is the expected response, b0 is a constant, b1, b2, b11, b22
2.4. Statistical analysis and b12 are the regression coefcients and x1, x2 are the levels of
independent variables (Granato, Bigaski, Castro, & Masson, 2010).
Initially, the values of the main effects, interaction and analysis The equations for each model along with their coefcients of corre-
of variance (ANOVA) were obtained. Thereafter, all variables had lation (R2) are listed in Table 2.
Fig. 1. Surface response to the amount of (a) a-tocopherol, (b) (b + c)-tocopherol and (c) d-tocopherol depending on the percentage of KOH and the agitation time. Half
normal probability for the effects of the 22 complete factorial design variables presented in Tables 1 and 3 for the responses (d) a-tocopherol, (e) (b + c)-tocopherol and (f) d-
tocopherol.
318 A.H.P. Souza et al. / Food Chemistry 158 (2014) 315318
3. Results and discussion The response surfaces arranged in Fig. 1(ac) and Table 4
showed that the increase in agitation time from 2 to 4 h and the
Table 3 shows the conditions of the factorial model 22 design increase in the percentage (w/v) of KOH solution, from 60% to
applied to the experiments, in duplicate, and the values obtained 80%, caused a reduction in the values of all responses. Thus,
for all the responses studied: a, (b + c) and d-tocopherols (mg increasing the agitation time and KOH concentration negatively
100 g1 of sample). inuenced the quantication of all tocopherol isomers.
The graphs of the residuals for each response indicated that the Accordingly, the response surfaces (Fig. 1ac), obtained by the
data exhibited normality and homogeneity of variance in a very 22 factorial design indicated that the minimum values of KOH%
satisfactory way, showing that all models were signicant, and (w/v) and agitation time provided more efcient quantication of
showing no signicant lack of t. The coefcients of regression all tocopherol isomers.
(R2) and the F value for each model, obtained by ANOVA and shown
in Tables 2 and 5, respectively, also indicate the positive signi- 4. Conclusion
cance of the models.
The data belonging to independent variables and the responses A factorial design carried out to optimize the methodology for
were analyzed to obtain the linear regression equations (Table 2), the saponication of samples for tocopherol analysis. We con-
as well as the values of each main effect and interaction between cluded that the factors % KOH and agitation time were signicant,
these effects, as well as the percentages of the contribution of these and an increase in these factors contributed negatively to all the re-
effects to the model, using ANOVA. sponses. The interaction effect was not signicant for the response
Table 4 shows the values of the main effects and interactions for d-tocopherol, and the contribution of this effect to the other re-
all the responses, and Table 5 presents the results obtained by sponses was positive, but less than 10%. The ANOVA and response
ANOVA for the 22 full planning in duplicate for each of the studied surface analysis showed that the most efcient saponication
responses. Fig. 1 shows the graphs of the effects for all responses procedure was obtained using a 60% (w/v) solution of KOH and
analyzed using the factorial design. Response surfaces were con- an agitation time of 2 h.
structed for levels and independent variables, as shown in Fig. 1.
The ANOVA results, shown in Table 5, indicate that the main References
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