Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis

Food Chemistry

Volumn 146, Issue , 2014, Pages 558-568

  Ballus, Cristiano Augusto ^a   Meinhart, Adriana Dillenburg ^a   De Souza Campos, Francisco Alberto ^a   Bruns, Roy Edward ^a   Godoy, Helena Teixeira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Capillary zone electrophoresis; Derringer's desirability function; Doehlert matrix; Extra virgin olive oil; Method optimization; Phenolic compounds

Indexed keywords

BORIC ACID; CAPILLARY ELECTROPHORESIS; ELECTROLYTES; FUSED SILICA; OLIVE OIL; PHENOLS;

CAPILLARY-ZONE ELECTROPHORESIS; DERRINGER'S DESIRABILITY FUNCTION; DESIRABILITY FUNCTION; DOEHLERT DESIGN; DOEHLERT MATRIX; EXTRA-VIRGIN OLIVE OIL; METHOD OPTIMIZATION; MULTI-CRITERIA; OPTIMISATIONS; PHENOLIC COMPOUNDS;

SEPARATION;

4 HYDROXYBENZOIC ACID; APIGENIN; BORIC ACID; CAFFEIC ACID; CINNAMIC ACID; ELECTROLYTE; EXTRA VIRGIN OLIVE OIL; FERULIC ACID; GALLIC ACID; LUTEOLIN; OLIVE OIL; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SILICA GEL; SINAPIC ACID; TYROSOL; UNCLASSIFIED DRUG; VANILLIC ACID;

ARTICLE; BRAZIL; CALCULATION; CAPILLARY ZONE ELECTROPHORESIS; CONTROL SYSTEM; CONTROLLED STUDY; DERRINGER DESIRABILITY FUNCTION; DOEHLERT DESIGN; EXPERIMENTAL DESIGN; EXTRACTION; FOOD ANALYSIS; PH; SEPARATION TECHNIQUE; SOCIAL DESIRABILITY; STANDARD; TEMPERATURE;

CAPILLARY ZONE ELECTROPHORESIS; DERRINGER'S DESIRABILITY FUNCTION; DOEHLERT MATRIX; EXTRA-VIRGIN OLIVE OIL; METHOD OPTIMIZATION; PHENOLIC COMPOUNDS;

BRAZIL; ELECTROPHORESIS, CAPILLARY; HYDROGEN-ION CONCENTRATION; PHENOLS; PLANT OILS;

EID: 84885342928     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.102     Document Type: Article

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