Separation and determination of tocopherols in vegetable oils by solid phase extraction on porous polymers SPE cartridges and capillary gas chromatography analysis

• Authors: Mihail Beldean-Galea , Cristina Horga , Maria Coman
• Languages of publication: EN

Abstracts

EN

In this study we present the solid phase extraction selectivity of tocopherols from vegetable oils using four porous polymers (Porapak P, Porapak Q, Porapak QS, Porapak N). The tocopherols elution from SPE cartridges was performed using several hexanes:ethyl acetate mixtures (100:0, 95:5, 90:10, 85:15, v/v). Tocopherols (α, γ and δ-tocopherol) were analyzed by gas chromatography without any derivation steep. The amount of NaOH used for triglyceride removal was optimized. Particularly liquid-liquid and solid phase extraction methods for the extraction of tocopherols from vegetable oils were compared. The results confirmed that porous polymers represent promising SPE alternatives for the extraction of tocopherols from oils.

Keywords

EN

Tocopherols; Solid phase extraction; Porous polymers; Vegetable oils; Capillary gas chromatography

• Publisher: De Gruyter Open
• Journal: Open Chemistry
• Year: 2010
• Volume: 8
• Issue: 5
• Pages: 1110-1116

Dates

published

1 - 10 - 2010

online

5 - 9 - 2010

Contributors

author

Mihail Beldean-Galea

• Faculty of Environmental Science, “Babes-Bolyai University, 400294, Cluj-Napoca, Romania

author

Cristina Horga

• Iuliu Moldovan Institute of Public Health, 400691, Cluj-Napoca, Romania

author

Maria Coman

• “Raluca Ripan” Institute for Research in Chemistry, “Babes-Bolyai University, 400294, Cluj-Napoca, Romania

References

• [1] F.J. Ruperez, D. Martin, E. Herrera, C. Barbas, J. Chromatogr. A. 45, 935 (2001) [Crossref]
• [2] C.F. Bourgeois, Antioxidant Vitamins and Health: Cardiovascular Disease, Cancer, Cataracts and Aging, Hnb Pub. 57(1), 102 (2004)
• [3] E. Tutem, R. Apak, E. Gunaydi, K. Sozgen, Talanta 44, 249 (1997) http://dx.doi.org/10.1016/S0039-9140(96)02041-3[Crossref]
• [4] L.M. O’Neil, K. Galvin, P.A. Morrissey, D.J. Buckley, Meat Science 50(4), 479 (1998) http://dx.doi.org/10.1016/S0309-1740(98)00061-8[Crossref]
• [5] Z.J. Saturović, N.J. Maryonović, Electroanal. 11(3), 207 (1999) http://dx.doi.org/10.1002/(SICI)1521-4109(199903)11:3<207::AID-ELAN207>3.0.CO;2-#[Crossref]
• [6] T. Galeano Diaz, I. Duran Meros, A. Guibertean Cabanielos, M.F. Alexandre Franco, Anal. Chem. Acta. 511(2), 231 (2004) http://dx.doi.org/10.1016/j.aca.2004.02.010[Crossref]
• [7] A.M.F. Abou Hadeed, A.R. Kotb, C.E. Daniels, Food. Chem. 35(3), 167 (1990) http://dx.doi.org/10.1016/0308-8146(90)90030-8[Crossref]
• [8] A. Pyka, J. Sliwiok, J. Chromatogr. A. 935, 71 (2001) http://dx.doi.org/10.1016/S0021-9673(01)00944-X[Crossref]
• [9] D.C. Herting, E.J.E. Drury, J. Chromatogr. A 30, 502 (1967) http://dx.doi.org/10.1016/S0021-9673(00)84182-5[Crossref]
• [10] M. Gonzalez, E. Ballesteros, M. Galego, M. Valcarcel. Anal. Chem. Acta 359, 47 (1998) http://dx.doi.org/10.1016/S0003-2670(97)00659-4[Crossref]
• [11] M. Gonzalez, M. Galego, M. Valcarcel, J. Chromatogr. A 848, 529 (1999) http://dx.doi.org/10.1016/S0021-9673(99)00411-2[Crossref]
• [12] M. Lechner, B. Reiter, E. Lorbeer, J. Chromatogr. A 857, 231 (1999) http://dx.doi.org/10.1016/S0021-9673(99)00751-7[Crossref]
• [13] H.U. Melchert, D. Pollok, E. Pabel, K. Rubach, H.J. Stan, J. Chromatogr. A 976(1–2), 215 (2002) http://dx.doi.org/10.1016/S0021-9673(02)00941-X[Crossref]
• [14] E. Gimeno, E. Calero, A. Castellote, R. Lamuela, M. Raventos, C. de la Tore, M.C. Lopez-Sabated, J. Chromatogr. A 881, 255 (2000) http://dx.doi.org/10.1016/S0021-9673(00)00272-7[Crossref]
• [15] M. Ryynanen, A.M. Lampi, P. Salo-Vaananen, V. Ollilainen, V. Piironen, J. Food Comp. & Anal. 17, 749 (2004) http://dx.doi.org/10.1016/j.jfca.2003.09.014[Crossref]
• [16] M.M. Delgado-Zamarreno, M. Bustamante-Rangel, A. Sanchez-Perez, J. Chromatogr. A 935, 77 (2001) http://dx.doi.org/10.1016/S0021-9673(01)00991-8[Crossref]
• [17] J. Parcerisa, I. Casals, J. Boatella, R. Codony, M. Rafecas, J. Chromatogr. A 881, 149 (2000) http://dx.doi.org/10.1016/S0021-9673(00)00352-6[Crossref]
• [18] P.F. Chatzimichalakis, V.F. Samanidou, I.N. Papadoyannis, J. Chromatogr. B 805, 289 (2004) http://dx.doi.org/10.1016/j.jchromb.2004.03.009[Crossref]
• [19] H. Iwase, J. Chromatogr. A 881(1–2), 243 (2000) http://dx.doi.org/10.1016/S0021-9673(00)00058-3[Crossref]
• [20] J.L. Luque-Garcia, M.D. Luque de Castro, J. Chromatogr. A 935, 3 (2001) http://dx.doi.org/10.1016/S0021-9673(01)01118-9[Crossref]
• [21] D. Grigoriadou, A. Androulaki, E. Psomiadou, M.Z. Tsimidou, Food Chem. 105(2), 675 (2007) http://dx.doi.org/10.1016/j.foodchem.2006.12.065[Crossref]
• [22] F. Puoci, G. Cirillo, M. Curcio, F. Iemma, U.G. Spizzirri, N. Picci, Anal. Chim. Acta 593(2), 164 (2007) http://dx.doi.org/10.1016/j.aca.2007.04.053[Crossref]
• [23] D.J.M. Gomez-Coronado, E. Ibanez, F.J. Ruperez, C. Barbas, Food Science, 1054(1–2), 227 (2004)
• [24] A. de Lucas, E. Martinez de la Ossa, J. Rincon, M.A. Blanco, I. Gracia, J. Supercr. Fluids 22(3), 221 (2002) http://dx.doi.org/10.1016/S0896-8446(01)00132-2[Crossref]
• [25] G. Carlucci, P. Mazzeo, S. Del Governatore, G. Di Giacomo, G. Del Re, J. Chromatogr. A 935(1–2), 87 (2001) http://dx.doi.org/10.1016/S0021-9673(01)01080-9[Crossref]
• [26] M.S. Beldean-Galea, A. Mocan, C. Sârbu, Rev. Chim. 52, 125 (2006)

Identifiers

DOI

10.2478/s11532-010-0087-y