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dc.contributor.author
Monasterio, Romina Paula
dc.contributor.author
Fernández, María de Los Ángeles
dc.contributor.author
Silva, Maria Fernanda
dc.date.available
2015-09-25T19:58:39Z
dc.date.issued
2013-04-17
dc.identifier.citation
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
dc.identifier.issn
0021-8561
dc.identifier.uri
http://hdl.handle.net/11336/2153
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
American Chemical Society
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Olive Oil
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Capillary Electrophoresis
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Characterization
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Adulterant
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Classification
dc.subject.classification
Química Analítica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Olive oil by capillary electrophoresis : Characterization and genuineness
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.journal.number
61
dc.journal.pagination
4477-4496
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Washington
dc.description.fil
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;
dc.description.fil
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;
dc.description.fil
Fil: Silva, Maria Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;
dc.journal.title
Journal Of Agricultural And Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/jf400864q
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ncbi.nlm.nih.gov/pubmed/23594110
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://pubs.acs.org/doi/abs/10.1021/jf400864q
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