Rapid Separation of Free Fatty Acids in Vegetable Oils by Capillary Zone Electrophoresis

Authors

  • Renata Takabayashi Sato,

    1. Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brazil
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  • Renata de Jesus Coelho Castro,

    1. Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brazil
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  • Patrícia Mendonça de Castro Barra,

    1. Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brazil
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  • Marcone Augusto Leal de Oliveira

    Corresponding author
    1. Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brazil
    • Correspondence to: M. A. L. de Oliveira, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Cidade Universitária CEP 36036-330, Juiz de Fora, MG, Brazil.

      E-mail: marcone.oliveira@ufjf.edu.br

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ABSTRACT

Introduction

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 mm NaH2PO4–Na2HPO4 at pH ~6.86, 4.0 mm of sodium dodecybenzenesulphonate, 8.3 mm 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.

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