Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/201529
Type: Artigo de periódico
Title: Doehlert Design-desirability Function Multi-criteria Optimal Separation Of 17 Phenolic Compounds From Extra-virgin Olive Oil By Capillary Zone Electrophoresis.
Author: Ballus, Cristiano Augusto
Meinhart, Adriana Dillenburg
de Souza Campos, Francisco Alberto
Bruns, Roy Edward
Godoy, Helena Teixeira
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.
Subject: Brazil
Electrophoresis, Capillary
Hydrogen-ion Concentration
Phenols
Plant Oils
Capillary Zone Electrophoresis
Derringer’s Desirability Function
Doehlert Matrix
Extra-virgin Olive Oil
Method Optimization
Phenolic Compounds
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2013.09.102
Address: http://www.ncbi.nlm.nih.gov/pubmed/24176381
Date Issue: 2014
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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