Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste

•Ultrasound-assisted extraction variables, such as composition, time and olive stone were optimized.•The intraday precision values of real samples ranged from 1.12% to 7.64%.•Recovery values ranged from 90.0% to 109.1%, for most analytes.•Individual polyphenols were quantified in Arbequina and Carra...

Full description

Saved in:
Bibliographic Details
Published inFood chemistry Vol. 233; pp. 164 - 173
Main Authors Cabrera-Bañegil, M., Schaide, T., Manzano, R., Delgado-Adámez, J., Durán-Merás, I., Martín-Vertedor, D.
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 15.10.2017
Subjects
Chromatography, High Pressure Liquid
Chromatography, Liquid
Extraction
HPLC
Ointments
Olea
Olive paste
Polyphenolic compounds
Polyphenols
Response surface
Table olives
Polyphenolic compounds
Response surface
Extraction
Table olives
Olive paste
HPLC
Online AccessGet full text

Cover

More Information
Summary:•Ultrasound-assisted extraction variables, such as composition, time and olive stone were optimized.•The intraday precision values of real samples ranged from 1.12% to 7.64%.•Recovery values ranged from 90.0% to 109.1%, for most analytes.•Individual polyphenols were quantified in Arbequina and Carrasqueña olive samples. A high performance liquid chromatography method, coupled to diode-array and fluorescence detectors, with a previous solid-liquid extraction, has been developed for the simultaneous detection and quantification of polyphenolic compounds in table olives and in olive paste. The effects of extraction variables have been studied by response surface methodology. The best conditions were extraction with 100% methanol (2mM NaF) during 30min for table olives, and 91% methanol (2mM NaF) during 40min for olive paste. Chromatographic separation of 26 polyphenols from different families was optimized. This method provides high linearity, in all cases higher than 98.65%, and high sensitivity whose detection limits ranged between 0.08 and 1.11μg/mL. The validated method has been applied for the determination of polyphenols in table olive and olive paste samples. The intra-day and inter-day assay repeatability, in the analysis of real samples was less than 7.6 and 11%, respectively.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.04.052