INQUISAL   20936
INSTITUTO DE QUIMICA DE SAN LUIS "DR. ROBERTO ANTONIO OLSINA"
Unidad Ejecutora - UE
artículos
Título:
Preconcentration of seleno-amino acids on a XAD resin and determination in regional olive oils by SPE UPLC?ESI-MS/MS
Autor/es:
SABIER TORRES; SOLEDAD CERUTTI; JULIO RABA; PABLO PACHECO; MARÍA FERNANDA SILVA
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2014 vol. 159 p. 407 - 413
ISSN:
0308-8146
Resumen:
This study describes a method for seleno-amino acids determination in Argentinean olive oils. Preliminary total selenium determination in olive oils probed low concentrations (62.8 ± 1.6 to 117.4 ± 3.0 μg/kg) and the necessity of implementing a preconcentration method. To this end a XAD® resin was employed as sorbent for selenomethionine (Se-Met), selenomethylselenocysteine (Se-MetSeCys), and selenocysteine (Se-Cys) preconcentration. Determinations were performed by UPLC?ESI-MS/MS. Recoveries were between 84% and 97% for the seleno-amino acids studied, reaching a detection limit of 0.09 μg/kg, a precision of 10% (RSD, n = 6), and an enhancement factor of 60-fold (6 for the extraction system and 10 for the preconcentration approach). The only detected Se species in the olive oils was Se-MetSeCys in concentrations ranging from 2.0 to 8.3 μg/kg.