Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

Abstract A simple and reliable method for the evaluation of the phenolic fraction of extra virgin olive oils (EVOO) by capillary electrochromatography (CEC) with UV–Vis detection, using lauryl acrylate (LA) ester-based monolithic columns, has been developed. The percentages of the porogenic solvents in the polymerization mixture, and the mobile phase composition, were optimized. The optimum monolith was obtained with a monomers/porogens ratio of 40:60% (wt/wt) using a LA/1,3-butanediol diacrylate ratio of 70:30% (wt/wt) and a 1,4-butanediol/1-propanol ratio of 25:75% (wt/wt). A satisfactory resolution between the phenolic compounds was achieved in less than 25 min with a 15:85 (v/v) ACN–wat…