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Rapid Separation of Free Fatty Acids in Vegetable Oils by Capillary Zone Electrophoresis
Author(s) -
Sato Renata Takabayashi,
Jesus Coelho Castro Renata,
Castro Barra Patrícia Mendonça,
Oliveira Marcone Augusto Leal
Publication year - 2014
Publication title -
phytochemical analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 72
eISSN - 1099-1565
pISSN - 0958-0344
DOI - 10.1002/pca.2499
Subject(s) - chemistry , capillary electrophoresis , chromatography , vegetable oil , olive oil , fatty acid , titration , hydrolysis , soybean oil , food science , biochemistry , organic chemistry
Olive oil is a very important product to human health since it inhibits formation of free radicals, tumour growth, lesions and inflammatory substances. High concentrations of free fatty acids in olive oils results in lipid deterioration due to oxidative or hydrolytic rancidity. Objective To optimise an alternative capillary zone electrophoresis methodology, under ultraviolet indirect detection and to determine free fatty acids in edible vegetable oils without derivatisation steps in sample preparation. Methods The condition used consisted of 15 m m NaH 2 PO 4 –Na 2 HPO 4 at pH ~6.86, 4.0 m m of sodium dodecybenzenesulphonate, 8.3 m m of Brij 35®, 45% v/v of acetonitrile and 2.1% of 1‐octanol, injection at 12.0 mbar of pressure for 4 s, +19 kV of applied voltage and indirect detection at 224 nm, within an analysis time of 11 min. Results The capillary zone electrophoresis method was successfully applied to determination of free fatty acids in extra virgin olive oil, virgin olive oil and soybean oil samples. The comparison with the official volumetric titration method showed no significant difference within the 95% confidence interval. Conclusion The main advantage to the proposed method is the possibility to observe the individual amount of the free fatty acids, which would be useful for researchers interested in studying the effect of the free fatty acids profile on oxidative process in food. Copyright © 2014 John Wiley & Sons, Ltd.