Search results for "EXTRA VIRGIN OLIVE OILS"

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

2009

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…

Capillary electrochromatographygeographyAcrylategeography.geographical_feature_categoryChromatographyGEOGRAPHICAL ORIGINResolution (mass spectrometry)Formic acidFraction (chemistry)chemistry.chemical_compoundVegetable oilLAURYL ACRYLATE-BASED MONOLITHIC COLUMNSLINEAR DISCRIMINANT ANALYSISchemistryEXTRA VIRGIN OLIVE OILSPhenolsMonolithCECFood ScienceFood Research International
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