Olive oil by capillary electrophoresis : Characterization and genuineness

Autores
Monasterio, Romina Paula; Fernández, María de Los Ángeles; Silva, Maria Fernanda
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina; Universidad Nacional de la Pampa. Facultad de Ciencias Exactas y Naturales. Departamento de Quimica; Argentina;
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;
Fil: Silva, Maria Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;
Materia
Olive Oil
Capillary Electrophoresis
Characterization
Adulterant
Classification
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2153
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Olive oil by capillary electrophoresis : Characterization and genuinenessMonasterio, Romina PaulaFernández, María de Los ÁngelesSilva, Maria FernandaOlive OilCapillary ElectrophoresisCharacterizationAdulterantClassificationhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina; Universidad Nacional de la Pampa. Facultad de Ciencias Exactas y Naturales. Departamento de Quimica; Argentina;Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;Fil: Silva, Maria Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;American Chemical Society2013-04-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2153Monasterio, Romina Paula; Fernández, María de Los Ángeles; Silva, Maria Fernanda; Olive oil by capillary electrophoresis : Characterization and genuineness; American Chemical Society; Journal Of Agricultural And Food Chemistry; 61; 17-4-2013; 4477-44960021-8561enginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf400864qinfo:eu-repo/semantics/altIdentifier/url/http://www.ncbi.nlm.nih.gov/pubmed/23594110info:eu-repo/semantics/altIdentifier/url/http://pubs.acs.org/doi/abs/10.1021/jf400864qinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:24Zoai:ri.conicet.gov.ar:11336/2153instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:25.121CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Olive oil by capillary electrophoresis : Characterization and genuineness
title Olive oil by capillary electrophoresis : Characterization and genuineness
spellingShingle Olive oil by capillary electrophoresis : Characterization and genuineness
Monasterio, Romina Paula
Olive Oil
Capillary Electrophoresis
Characterization
Adulterant
Classification
title_short Olive oil by capillary electrophoresis : Characterization and genuineness
title_full Olive oil by capillary electrophoresis : Characterization and genuineness
title_fullStr Olive oil by capillary electrophoresis : Characterization and genuineness
title_full_unstemmed Olive oil by capillary electrophoresis : Characterization and genuineness
title_sort Olive oil by capillary electrophoresis : Characterization and genuineness
dc.creator.none.fl_str_mv Monasterio, Romina Paula
Fernández, María de Los Ángeles
Silva, Maria Fernanda
author Monasterio, Romina Paula
author_facet Monasterio, Romina Paula
Fernández, María de Los Ángeles
Silva, Maria Fernanda
author_role author
author2 Fernández, María de Los Ángeles
Silva, Maria Fernanda
author2_role author
author
dc.subject.none.fl_str_mv Olive Oil
Capillary Electrophoresis
Characterization
Adulterant
Classification
topic Olive Oil
Capillary Electrophoresis
Characterization
Adulterant
Classification
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina; Universidad Nacional de la Pampa. Facultad de Ciencias Exactas y Naturales. Departamento de Quimica; Argentina;
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;
Fil: Silva, Maria Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;
description Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
publishDate 2013
dc.date.none.fl_str_mv 2013-04-17
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2153
Monasterio, Romina Paula; Fernández, María de Los Ángeles; Silva, Maria Fernanda; Olive oil by capillary electrophoresis : Characterization and genuineness; American Chemical Society; Journal Of Agricultural And Food Chemistry; 61; 17-4-2013; 4477-4496
0021-8561
url http://hdl.handle.net/11336/2153
identifier_str_mv Monasterio, Romina Paula; Fernández, María de Los Ángeles; Silva, Maria Fernanda; Olive oil by capillary electrophoresis : Characterization and genuineness; American Chemical Society; Journal Of Agricultural And Food Chemistry; 61; 17-4-2013; 4477-4496
0021-8561
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf400864q
info:eu-repo/semantics/altIdentifier/url/http://www.ncbi.nlm.nih.gov/pubmed/23594110
info:eu-repo/semantics/altIdentifier/url/http://pubs.acs.org/doi/abs/10.1021/jf400864q
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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