Monitoring the enrichment of virgin olive oil with natural antioxidants by using a new capillary electrophoresis method
- 作者：Juan José ; Berzas Nevado ; juanjose.berzas@uclm.es ; Virginia Rodrí ; guez Robledo ; Carolina Sá ; nchez-Carnerero Callado
- 关键词：Antioxidants ; Capillary zone electrophoresis ; Enrichment ; Off-line SPE/CE-UV ; Phenolic acids ; Virgin olive oil
- 刊名：Food Chemistry
- 出版年：2012
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：15 July, 2012
- 卷：133
- 期：2
- 页码：497-504
- 文件大小：458 K
摘要
The enrichment of virgin olive oil (VOO) with natural antioxidants contained in various herbs (rosemary, thyme and oregano) was studied. Three different enrichment procedures were used for the solid-liquid extraction of antioxidants present in the herbs to VOO. One involved simply bringing the herbs into contact with the VOO for 190 days; another keeping the herb-VOO mixture under stirring at room temperature (25 掳C) for 11 days; and the third stirring at temperatures above room level (35-40 掳C). The efficiency of each procedure was assessed by using a reproducible, efficient, reliable analytical capillary zone electrophoresis (CZE) method to separate and determine selected phenolic compounds (rosmarinic and caffeic acid) in the oil. Prior to electrophoretic separation, the studied antioxidants were isolated from the VOO matrix by using an optimised preconcentration procedure based on solid phase extraction (SPE). The CZE method was optimised and validated.