Determination of phenolic profiles in edible oils by dispersive liquid-liquid microextraction coupled.-capillary zone electrophoresis

ROMINA PAULA MONASTERIO; MARÍA DE LOS ÁNGELES FERNANDEZ; FEDERICO JOSE VICENTE GOMEZ; MARÍA FERNANDA SILVA

Buenos Aires

Simposio; XVIII Simposio Latinoamericano en Aplicaciones de la Electroforesis Capilar y Tecnología del Microchip en Biotecnología, Biomedicina , Biofarmacia e Industria; 2012

The phenolic compounds it present in edible oils that requiring no refining process, such as olive oil. For this reason these oils are important lipid source, frequently associated with a low incidence of cardiovascular diseases as well as with antioxidant properties. There is important and proven scientific evidence that it has health benefits; that include reduction of risk factors for coronary heart disease and the prevention of several pathologies, including some types of cancer (1, 2). These compounds extend olive oils’ shelf life by delaying oxidation reactions and improve some sensory properties including pungency, astringency, bitterness and flavor (1, 3). A dispersive liquid–liquid microextraction (DLLME) was developed for the selective extraction of phenolic compounds (caffeic, gallic, vanillic, syringic, p-coumaric, cinnamic acids and oleuropein, apigenin, luteolin, 3-hydroxytyrosol and tyrosol) in edible oil samples. The optimized extraction conditions for 20 g sample were: volume of extractant, boric acid 30 mM: 400 L; volume of dispersive agent, 300 L; vortex, 8 min; centrifugation, 3 min. The simultaneous determination of the phenolic acid extracts was investigated by CE. Besides, a sample preconcentration on-line (staking) injected a plug of water, allow improve the peaks shape and LOD. Separations were carried out on a bare fused-silica capillary (75 m i.d. × 60 cm length) involving 30 mM boric acid (pH 9.5) as BGE in the normal polarity mode, voltage of 23 kV, temperature of 30 ºC, injection time of 3 s (30 mbar) and electropherograms were recorded at 200 nm. In these conditions the phenolic acids were successfully separated in less than 8 min. Finally, this methodology allows short time of sample preparation with low generation of wastes being a sustainable methodology. [1] Montealegre, C., Marina, M. L., García-Ruiz, C., Electrophoresis 2010, 31, 2218-2225. [2] Montealegre, C., Alegre, M. L. M., García-Ruiz, C., Journal of Agricultural and Food Chemistry 2010, 58, 28-38. [3] Cajka, T., Riddellova, K., Klimankova, E., Cerna, M., et al., Food Chemistry 2010, 121, 282-289.