title: Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis.
abstract: 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 19min using a fused-silica capillary (50μm internal diameter, 72cm of effective length) with an extended light path and 101.3mmolL(-1) of boric acid electrolyte (pH 9.15, 30kV). The method was validated and applied to 15 EVOO samples found in Brazilian supermarkets.
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
authors.forename: Cristiano Augusto
authors.initials: CA
authors.lastname: Ballus
authors.forename: Adriana Dillenburg
authors.initials: AD
authors.lastname: Meinhart
authors.forename: Francisco Alberto
authors.initials: FA
authors.lastname: de Souza Campos
authors.forename: Roy Edward
authors.initials: RE
authors.lastname: Bruns
authors.forename: Helena Teixeira
authors.initials: HT
authors.lastname: Godoy
mesh_terms: D001938:Brazil; D019075:Electrophoresis, Capillary / Q000295:instrumentation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D000069463:Olive Oil; D010636:Phenols / Q000737:chemistry* / Q000302:isolation & purification; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils
keywords: Capillary zone electrophoresis; Derringer’s desirability function; Doehlert matrix; Extra-virgin olive oil; Method optimization; Phenolic compounds