Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection

摘要: Abstract Olive oil is the main source of fat in Mediterranean diet, and its consumption has been related to a low incidence coronary heart disease certain cancers. Recent findings demonstrate that olive phenolics are powerful vitro vivo antioxidants display other biological activities could partially account for observed healthful effects diet. A detailed method optimization plan was carried out separate most popular phenols four separation parameters: buffer concentration, pH, applied voltage temperature. Consequently, an analytical capable separating 21 different polyphenols by capillary zone electrophoresis developed; performed within 10 min, using 40 cm×50 μm capillary, with 45 mM sodium tetraborate (pH 9.60), at 27 kV 30 °C. The optimized methanolic extracts several Italian extra-virgin oils obtained technologies order characterize compare their antioxidant profile. Positive correlations phenolic compounds found (CZE) two colorimetric indexes (total o-diphenols) were discussed.