6533b823fe1ef96bd127f633
RESEARCH PRODUCT
Capillary Electrophoresis of Free Fatty Acids by Indirect Ultraviolet Detection: Application to the Classification of Vegetable Oils According to Their Botanical Origin
Aarón Escrig-doménechMaría Vergara-barberánErnesto F. Simó-alfonsoJosé Manuel Herrero-martínezMaría Jesús Lerma-garcíasubject
Trischemistry.chemical_classificationChromatographyResolution (mass spectrometry)ChemistryElectrophoresis CapillaryFatty acidGeneral ChemistryFatty Acids Nonesterifiedmedicine.disease_causePolyethylene Glycols2-Propanolchemistry.chemical_compoundCapillary electrophoresisPulmonary surfactantmedicinePlant OilsGeneral Agricultural and Biological SciencesAcetonitrileUltravioletdescription
A method for the determination of fatty acids in vegetable oils by capillary electrophoresis with indirect UV–vis detection has been developed. The separation of fatty acids was optimized in terms of Brij surfactant nature and concentration and organic modifier (2-propanol) percentage. The optimal background electrolyte consisted of 10 mM p-hydroxybenzoate, 5 mM Tris at pH 8.8, 80 mM Brij 98, 40% acetonitrile, and 10% 2-propanol. Under these conditions, vegetable oils from five botanical origins (avocado, corn, extra virgin olive, hazelnut, and soybean) were analyzed and the fatty acid contents established. Linear discriminant analysis (LDA) models were constructed using fatty acid peak areas as predictors. An excellent resolution among all category pairs was obtained, and all samples were correctly classified with assignment probabilities of >95%.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-09-22 | Journal of Agricultural and Food Chemistry |