Novel combination of non-aqueous capillary electrophoresis and multivariate curve resolution-alternating least squares to determine phenolic acids in virgin olive oil

Instrumental Techniques to Classify Olive Oils according to Their Quality

This review includes an update of the publications on quality classification of olive oils into extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this classification is time-consuming and, sometimes, it is not systematic and/or objective. It is based on conventional physicochemical analysis and on a sensorial tasting of olive oils carried out by a panel of experts. The aim of this review was to explore and give value to the alternative techniques reported in the bibliography to complement the current official methods established for that classification of olive oils. Specifically considered were non-separation and separation analytical techniques which could contribute to correctly classify olive oils according to their physicochemical and/or sensorial characteristics. An in-depth description has been written on the methods used to differentiate these three types of olive oils and the main advantages and disadvantages of the proposed procedures. The techniques here reviewed could be a real and fast option to complement or even substitute some of the analysis included in the official method. Finally, general trends and detected difficulties found to address this issue have been discussed throughout the article.

Classification of quinoa varieties based on protein fingerprinting by capillary electrophoresis with ultraviolet absorption diode array detection and advanced chemometrics

Quinoa (Chenopodium quinoa Willd.) is an andean grain with exceptional nutritional properties that has been progressively introduced in western countries as a protein-rich super food with a broad amino acid spectrum. Quinoa is consumed as whole grain, but it is also milled to produce high-value flour, which is susceptible to adulteration. Therefore, there is a growing interest in developing novel analytical methods to get further information about quinoa at the chemical level. In this study, we developed a rapid and simple capillary electrophoresis-ultraviolet absorption diode array detection (CE-UV-DAD) method to obtain characteristic multiwavelength electrophoretic profiles of soluble protein extracts from different quinoa grain varieties. Then, advanced chemometric methods (i.e. multivariate curve resolution alternating least squares, MCR-ALS, followed by principal component analysis, PCA, and partial least squares discriminant analysis, PLS-DA) were applied to deconvolute the components present in the electropherograms and classify the quinoa varieties according to their differential protein composition.

Combination of Liquid Chromatography with Multivariate Curve Resolution-Alternating Least-Squares (MCR-ALS) in the Quantitation of Polycyclic Aromatic Hydrocarbons Present in Paprika Samples

This work presents a strategy for quantitating polycyclic aromatic hydrocarbons (PAHs) in smoked paprika samples. For this, a liquid chromatographic method with fluorimetric detection (HPLC-FLD) was optimized. To resolve some interference co-eluting with the target analytes, the second-order multivariate curve resolution-alternating least-squares (MCR-ALS) algorithm has been employed combined with this liquid chromatographic method. Among the eight PAHs quantified (fluorene, phenanthrene, anthracene, pyrene, chrysene, benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene) by HPLC-FLD, only in the case of fluorene, pyrene, and benzo[b]fluoranthene was it necessary to apply the second-order algorithm for their resolution. Limits of detection and quantitation were between 0.015 and 0.45 mg/kg and between 0.15 and 1.5 mg/kg, respectively. Good recovery results (>80%) for paprika were obtained via the complete extraction procedure, consisting of an extraction from the matrix and the cleanup of the extract by means of silica cartridges. Higher concentrations of chrysene, benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene were found in the paprika samples, with respect to the maximal amounts allowed for other spices that are under European Regulation (EU) N° 2015/1933.

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower. Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted. Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.

Capillary Electrophoresis in Food and Foodomics

Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the analyses of a large number of compounds due to its high separation efficiency, extremely small sample and reagent requirements, and rapid analysis. The introductory section of this chapter provides an overview of the recent applications of capillary electrophoresis (CE) in food analysis and foodomics. Relevant reviews and research articles on these topics are tabulated including papers published in the period 2011-2014. In addition, to illustrate the great capabilities of CE in foodomics the chapter describes the main experimental points to be taken into consideration for a metabolomic study of the antiproliferative effect of carnosic acid (a natural diterpene found in rosemary) against HT-29 human colon cancer cells.

Advance of CE and CEC in phytochemical analysis (2012–2013)

This article presents an overview of the advance of CE and CEC in phytochemical analysis, based on the literature not mentioned in our previous review papers [Chen, X. J., Zhao, J., Wang, Y. T., Huang, L. Q., Li, S. P., Electrophoresis 2012, 33, 168–179], mainly covering the years 2012–2013. In this article, attention is paid to online preconcentration, rapid separation, and sensitive detection. Selected examples illustrate the applicability of CE and CEC in biomedical, pharmaceutical, environmental, and food analysis. Finally, some general conclusions and future perspectives are given.

Olive oil by capillary electrophoresis: characterization and genuineness

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.