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A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil.
J Sep Sci. 2006 Sep; 29(14):2221-33.JS

Abstract

We have devised a simple and rapid capillary electrophoretic method which provides the analyst with a useful tool for the characterization of the polyphenolic fraction of extra-virgin olive oil. This method that uses a capillary with 50 microm id and a total length of 47 cm (40 cm to the detector) with a detection window of 100 x 200 microm, and a buffer solution containing 45 mM of sodium tetraborate pH 9.3 offers valuable information about all the families of compounds present in the polar fraction of the olive oil. The detection was carried out by UV absorption at 200, 240, 280, and 330 nm in order to facilitate the identification of the compounds. Concretely, the method permits the identification of simple phenols, lignans, complex phenols (isomeric forms of secoiridoids), phenolic acids, and flavonoids in the SPE-Diol extracts from extra-virgin olive oil in a short time (less than 10 min) and provides a satisfactory resolution. Peak identification was done by comparing both migration time and spectral data obtained from olive oil samples and standards (commercial or isolated (by HPLC-MS) standards), with spiked methanol-water extracts of olive oil with HPLC-collected compounds and commercially available standards at several concentration levels, studying the information of the electropherograms obtained at several wavelengths and also using the information previously reported.

Authors+Show Affiliations

Carrasco-Pancorbo A
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.
Gómez-Caravaca AM
No affiliation info available
Cerretani L
No affiliation info available
Bendini A
No affiliation info available
Segura-Carretero A
No affiliation info available
Fernández-Gutiérrez A
No affiliation info available

MeSH

BuffersChromatography, High Pressure LiquidDietary Fats, UnsaturatedElectrophoresis, CapillaryFlavonoidsHydrogen-Ion ConcentrationHydroxybenzoatesLignansOlive OilPhenolsPlant OilsReference StandardsSolid Phase ExtractionTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17069253

Citation

Carrasco-Pancorbo, Alegria, et al. "A Simple and Rapid Electrophoretic Method to Characterize Simple Phenols, Lignans, Complex Phenols, Phenolic Acids, and Flavonoids in Extra-virgin Olive Oil." Journal of Separation Science, vol. 29, no. 14, 2006, pp. 2221-33.
Carrasco-Pancorbo A, Gómez-Caravaca AM, Cerretani L, et al. A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil. J Sep Sci. 2006;29(14):2221-33.
Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Cerretani, L., Bendini, A., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2006). A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil. Journal of Separation Science, 29(14), 2221-33.
Carrasco-Pancorbo A, et al. A Simple and Rapid Electrophoretic Method to Characterize Simple Phenols, Lignans, Complex Phenols, Phenolic Acids, and Flavonoids in Extra-virgin Olive Oil. J Sep Sci. 2006;29(14):2221-33. PubMed PMID: 17069253.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil. AU - Carrasco-Pancorbo,Alegria, AU - Gómez-Caravaca,Ana Maria, AU - Cerretani,Lorenzo, AU - Bendini,Alessandra, AU - Segura-Carretero,Antonio, AU - Fernández-Gutiérrez,Alberto, PY - 2006/10/31/pubmed PY - 2007/8/31/medline PY - 2006/10/31/entrez SP - 2221 EP - 33 JF - Journal of separation science JO - J Sep Sci VL - 29 IS - 14 N2 - We have devised a simple and rapid capillary electrophoretic method which provides the analyst with a useful tool for the characterization of the polyphenolic fraction of extra-virgin olive oil. This method that uses a capillary with 50 microm id and a total length of 47 cm (40 cm to the detector) with a detection window of 100 x 200 microm, and a buffer solution containing 45 mM of sodium tetraborate pH 9.3 offers valuable information about all the families of compounds present in the polar fraction of the olive oil. The detection was carried out by UV absorption at 200, 240, 280, and 330 nm in order to facilitate the identification of the compounds. Concretely, the method permits the identification of simple phenols, lignans, complex phenols (isomeric forms of secoiridoids), phenolic acids, and flavonoids in the SPE-Diol extracts from extra-virgin olive oil in a short time (less than 10 min) and provides a satisfactory resolution. Peak identification was done by comparing both migration time and spectral data obtained from olive oil samples and standards (commercial or isolated (by HPLC-MS) standards), with spiked methanol-water extracts of olive oil with HPLC-collected compounds and commercially available standards at several concentration levels, studying the information of the electropherograms obtained at several wavelengths and also using the information previously reported. SN - 1615-9306 UR - https://www.unboundmedicine.com/medline/citation/17069253/A_simple_and_rapid_electrophoretic_method_to_characterize_simple_phenols_lignans_complex_phenols_phenolic_acids_and_flavonoids_in_extra_virgin_olive_oil_ L2 - https://doi.org/10.1002/jssc.200600132 DB - PRIME DP - Unbound Medicine ER -