Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis

Autor(es)

Ballus, Cristiano Augusto ^[1] ; Meinhart, Adriana Dillenburg ^[1] ; de Souza Campos, Jr., Francisco Alberto ^[1] ; Bruns, Roy Edward ^[2] ; Godoy, Helena Teixeira ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Dept Food Sci, Fac Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Inst Chem, BR-13083970 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 146, p. 558-568, MAR 1 2014.
• Citações Web of Science: 12

Resumo

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. (AU)

• Processo FAPESP: 08/57548-0 - Desenvolvimento e validação de metodologia analítica para determinação de compostos fenólicos em azeite de oliva por eletroforese capilar
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular