Analytical determination of hydroxytyrosol in olive extract samples by micellar liquid chromatography
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Scholar |
Otros documentos de la autoría: Rambla Alegre, María; Marco Peiró, Sergio; Vives-Peris, Vicente; Beltrán Martinavarro, Beatriz; Collado Sánchez, María Ángeles; Carda-Broch, Samuel; Esteve-Romero, Josep
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http://dx.doi.org/10.1016/j.foodchem.2011.04.075 |
Metadatos
Título
Analytical determination of hydroxytyrosol in olive extract samples by micellar liquid chromatographyAutoría
Fecha de publicación
2011Editor
ElsevierISSN
0308-8146Cita bibliográfica
Food Chemistry, 2011, November 2011, Vol. 129, No. 2Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://www.sciencedirect.com/science/article/pii/S0308814611006418Versión
info:eu-repo/semantics/publishedVersionPalabras clave / Materias
Resumen
Hydroxytyrosol is a well-known natural phenolic component obtained from olive extract samples with antioxidant effects. A micellar liquid chromatography method to detect and quantify hydroxytyrosol in olive extract ... [+]
Hydroxytyrosol is a well-known natural phenolic component obtained from olive extract samples with antioxidant effects. A micellar liquid chromatography method to detect and quantify hydroxytyrosol in olive extract samples is described. Matrix resolution was performed using a Kromasil C18 column and a micellar mobile phase of sodium dodecyl sulphate (SDS) 0.05 M and 4% methanol buffered at pH 7. Detection was set by absorbance at 280 nm. Samples were diluted with 0.05 M SDS at pH 3 and directly injected, thus avoiding long tedious extractions. Hydroxytyrosol was eluted in 3.5 min without overlapping other matrix compounds. Validation was performed following the US FDA guideline. The main analytical parameters studied were: linearity (0.03–250 μg mL−1; r2 = 0.999), limit of detection and quantification (3 and 30 ng mL−1, respectively), intra- and inter-day precision (RSD, % <1.4 and <8.2, respectively), and robustness (RSD, % < 6.6). Recoveries were in the 88.5–98.9% range. [-]
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Copyright © 2011 Elsevier Ltd. All rights reserved.
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