Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/62420
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, CA
Meinhart, AD
Campos, FAD
Bruns, RE
Godoy, HT
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 19 min using a fused-silica capillary (50 gm internal diameter, 72 cm of effective length) with an extended light path and 101.3 mmol L-1 of boric acid electrolyte (pH 9.15, 30 kV). The method was validated and applied to 15 EVOO samples found in Brazilian supermarkets. Published by Elsevier Ltd.
Subject: Capillary zone electrophoresis
Phenolic compounds
Extra-virgin olive oil
Doehlert matrix
Derringer's desirability function
Method optimization
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2013.09.102
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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