Investigation of free seleno-amino acids in extra-virgin olive oil by mixed mode solid phase extraction cleanup and enantioselective hydrophilic interaction liquid chromatography-tandem mass spectrometry
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Investigation of free seleno-amino acids in extra-virgin olive oil by mixed mode solid phase extraction cleanup and enantioselective hydrophilic interaction liquid chromatography-tandem mass spectrometry. / Piovesana, Susy; Montone, Carmela Maria; Antonelli, Michela; Cavaliere, Chiara; La Barbera, Giorgia; Canepari, Silvia; Samperi, Roberto; Laganà, Aldo; Capriotti, Anna Laura.
I: Food Chemistry, Bind 278, 2019, s. 17-25.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Investigation of free seleno-amino acids in extra-virgin olive oil by mixed mode solid phase extraction cleanup and enantioselective hydrophilic interaction liquid chromatography-tandem mass spectrometry
AU - Piovesana, Susy
AU - Montone, Carmela Maria
AU - Antonelli, Michela
AU - Cavaliere, Chiara
AU - La Barbera, Giorgia
AU - Canepari, Silvia
AU - Samperi, Roberto
AU - Laganà, Aldo
AU - Capriotti, Anna Laura
N1 - (Ekstern)
PY - 2019
Y1 - 2019
N2 - An analytical method for determining seleno-methionine (SeMet), methyl-seleno-cysteine and seleno-cystine in extra-virgin olive oil (EVOO) was developed and validated. EVOO sample (15 g) was diluted with hexane, extracted with methanol/water 80:20 (v/v), and cleaned up by a reversed phase/strong cation exchange solid phase extraction. Analysis was performed by chiral hydrophilic interaction liquid chromatography-tandem mass spectrometry. Process efficiency ranged between 49 and 97% and trueness between 87 and 126%, with intermediate precision, expressed as standard deviation, lower than 10%. Method detection limits (MDLs) and method quantification limits (MQLs) were lower than 1 μg kg−1. Thirty-two EVOO samples from different Italian regions were analyzed for both total Se and single seleno-amino acids determination. Only L-SeMet was found at level MQL (0.2 μg kg−1)-1.42 μg kg−1 in ten samples, while total Se was in the range of MDL-9.1 μg kg−1. Concentration of L-SeMet (5–6% of total Se) and total Se correlated very well to each other (R2 = 0.995).
AB - An analytical method for determining seleno-methionine (SeMet), methyl-seleno-cysteine and seleno-cystine in extra-virgin olive oil (EVOO) was developed and validated. EVOO sample (15 g) was diluted with hexane, extracted with methanol/water 80:20 (v/v), and cleaned up by a reversed phase/strong cation exchange solid phase extraction. Analysis was performed by chiral hydrophilic interaction liquid chromatography-tandem mass spectrometry. Process efficiency ranged between 49 and 97% and trueness between 87 and 126%, with intermediate precision, expressed as standard deviation, lower than 10%. Method detection limits (MDLs) and method quantification limits (MQLs) were lower than 1 μg kg−1. Thirty-two EVOO samples from different Italian regions were analyzed for both total Se and single seleno-amino acids determination. Only L-SeMet was found at level MQL (0.2 μg kg−1)-1.42 μg kg−1 in ten samples, while total Se was in the range of MDL-9.1 μg kg−1. Concentration of L-SeMet (5–6% of total Se) and total Se correlated very well to each other (R2 = 0.995).
KW - Enantioselective high performance liquid chromatography (eHPLC)
KW - Extra virgin olive oil
KW - Mass spectrometry
KW - Seleno-amino acids
KW - Total Selenium
UR - http://www.scopus.com/inward/record.url?scp=85056621831&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.11.053
DO - 10.1016/j.foodchem.2018.11.053
M3 - Journal article
C2 - 30583357
AN - SCOPUS:85056621831
VL - 278
SP - 17
EP - 25
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
ID: 231313113