Sensitive determination of phenolic acids in extra-virgin olive oil by capillary zone electrophoresis.
A sensitive, rapid, efficient, and reliable method for the separation and determination of phenolic acids by capillary zone electrophoresis has been carried out. A detailed method optimization was carried out to separate 14 different compounds by studying parameters such as pH, type and concentration of buffer, applied voltage, and injection time. The separation was performed within 16 min, using a 25 mM sodium borate buffer (pH 9.6) at 25 kV with 8 s of hydrodynamic injection. With this method and using a liquid-liquid extraction system, with recovery values around 95%, it has been possible to detect small quantities of phenolic acids in olive oil samples. This is apparently the first paper showing the quantification of this specific family of phenolic compounds in virgin olive oil samples.
Carrasco Pancorbo
Alegría
A
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain.
Cruces-Blanco
Carmen
C
Segura Carretero
Antonio
A
Fernández Gutiérrez
Alberto
A
D002021:Buffers; D019075:Electrophoresis, Capillary / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D062385:Hydroxybenzoates / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*
D002021:Buffers; D062385:Hydroxybenzoates; D000069463:Olive Oil; D010938:Plant Oils; C017616:phenolic acid