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dc.contributor.authorHornero-Méndez, Dámaso-
dc.contributor.authorGandul-Rojas, Beatriz-
dc.contributor.authorMínguez Mosquera, María Isabel-
dc.date.accessioned2009-03-07T11:48:59Z-
dc.date.available2009-03-07T11:48:59Z-
dc.date.issued2005-07-01-
dc.identifier.citationFood Research International 38(8-9): 1067-1072 (2005)en_US
dc.identifier.issn0963-9969-
dc.identifier.urihttp://hdl.handle.net/10261/11352-
dc.description6 pages, 1 figure, 2 tables.-- Printed version published Oct 2005.-- Issue title: Third International Congress on Pigments in Food (Quimper, France, Jun 14-17, 2005).en_US
dc.description.abstractA sensitive and specific HPLC method with tandem diode array-fluorescence detection (DAD-FL) has been developed and validated for the simultaneous determination of pheophytin a (phy a) and pyropheophytin a (pyrophy a) in olive oils. Pigments were extracted with reverse phase solid phase extraction (RP-SPE) and subsequently analysed by HPLC-DAD-FL. The chromatographic analysis was carried out isocratically on ODS2 RP column using methanol–acetone (1:1 v/v) at flow-rate of 2.0 ml min−1. Specificity of the method was assured by the simultaneous detection by UV–visible (410 nm) and FL (λEx: 410 nm; λEm: 672 nm). Both compounds could be baseline separated within 7 min. The method was validated and applied in olive oil samples recently extracted as well as stored during 12 months. The limit of detection (LOD) defined at a signal-to-noise ratio of about 3 was 21.6 ng g−1 for pyrophy a and 24.6 ng g−1 for phy a under FL detection, and 148.0 ng g−1 for both analytes under UV–visible detection. The calibration graphs were linear (r2 > 0.9999; p < 0.01) between 0.25–14.00 ng μl−1 for pyrophy a and 0.25–19.00 ng μl−1 for phy a, under both fluorescence and UV–visible detection conditions. Recoveries of phy a and pyrophy a were over 94% as estimated by the standard addition method. Relative standard deviation for the intra-day and inter-day determination of phy a and pyrophy a were lower than 3.7% and 8.0%, respectively.en_US
dc.description.sponsorshipThis work was financially supported by the Dirección General de Investigación of the Ministry of Science and Technology (MCYT, Spanish Government), project AGL2000-0699.en_US
dc.format.extent118 bytes-
dc.format.mimetypetext/plain-
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsclosedAccessen_US
dc.subjectPheophytin aen_US
dc.subjectPyropheophytin aen_US
dc.subjectVirgin olive oilen_US
dc.subjectProcessingen_US
dc.subjectStorageen_US
dc.titleRoutine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oilsen_US
dc.typeartículoen_US
dc.identifier.doi10.1016/j.foodres.2005.02.022-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodres.2005.02.022en_US
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