Please use this identifier to cite or link to this item:
Type: Artigo
Title: A simple analytical method for determining inorganic anions and formate in virgin olive oils by capillary electrophoresis with capacitively coupled contactless conductivity detection
Author: Travassos Lemos, Maria Augusta
Cassella, Ricardo Jorgensen
de Jesus, Dosil Pereira
Abstract: This paper describes a novel and simple method for determining chloride, nitrate, sulfate, fluoride, and formate in virgin olive oil (VOO) by capillary electrophoresis with capacitively coupled contactless conductivity detection. The anions were extracted from VOO by a simple ultrasound-assisted aqueous liquid-liquid extraction procedure. The anions were separated in less than 3 min with good peak resolutions using a background electrolyte composed of 15 mmol L-1 histidine solution at pH 4.0, adjusted with lactic acid, and 0.6 mmol L-1 cetyltrimethylammonium hydroxide as electrosmotic flow (EOF) modifier. Tartrate was used as internal standard (I.S.). The proposed method showed good linearity and had coefficients of determination (R-2) ranging from 0.9984 to 0.9999. The limits of quantification (LOQ) were between 0.01 and 0.7 mg kg(-1). Recovery tests were used to evaluate the efficiency of the extraction procedure; the recovery percentages ranged from 70.2 to 118%, with a relative standard deviation (RSD) varying from 0.7 to 19.4%. The proposed method was applied to the determination of the anions in five different commercial samples of VOO
Subject: Detecção eletroquímica
Segurança alimentar
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodcont.2015.04.026
Date Issue: 2015
Appears in Collections:IQ - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000357839100049.pdf445.34 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.