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. (25th April 2019)
- Record Type:
- Journal Article
- Title:
- 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. (25th April 2019)
- Main Title:
- 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
- Authors:
- Piovesana, Susy
Montone, Carmela Maria
Antonelli, Michela
Cavaliere, Chiara
La Barbera, Giorgia
Canepari, Silvia
Samperi, Roberto
Laganà, Aldo
Capriotti, Anna Laura - Abstract:
- Highlights: New method for very sensitive determination of seleno-amino acids in oil. Enantioselective separation of seleno-amino acids and detection by ESI-MS/MS. Only seleno-methionine was found in 8/32 Italian extra-virgin olive oils. Seleno-methionine concentration correlated with the total Se content in oils. Abstract: 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 (R 2 = 0.995).
- Is Part Of:
- Food chemistry. Volume 278(2019)
- Journal:
- Food chemistry
- Issue:
- Volume 278(2019)
- Issue Display:
- Volume 278, Issue 2019 (2019)
- Year:
- 2019
- Volume:
- 278
- Issue:
- 2019
- Issue Sort Value:
- 2019-0278-2019-0000
- Page Start:
- 17
- Page End:
- 25
- Publication Date:
- 2019-04-25
- Subjects:
- Seleno-amino acids -- Total Selenium -- Extra virgin olive oil -- Enantioselective high performance liquid chromatography (eHPLC) -- Mass spectrometry
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2018.11.053 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 21515.xml