Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra‐virgin olive oil

Abstract A capillary zone electrophoresis method has been carried out to determine and quantitate some compounds of the polyphenolic fraction of virgin olive oil which have never previously been determined before using capillary electrophoresis, such as elenolic acid, ligstroside aglycon, oleuropein aglycon, and (+)‐pinoresinol. The compounds were identified using standards obtained by semipreparative high‐performance liquid chromatography (HPLC). A detailed method optimization was performed to separate the phenolic compounds present in olive oil using a methanol–water extract of Picual extra‐virgin olive oil, and different extraction systems were compared (C18‐solid phase extraction (SPE), Diol‐SPE, Sax‐SPE and liquid‐liquid extraction). The optimized parameters were 30 m M sodium tetraborate buffer (pH 9.3) at 25 kV with 8 s hydrodynamic injection, and the quantitation was carried out by the use of two reference compounds at two different wavelengths.