{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T06:06:27Z","timestamp":1770962787374,"version":"3.50.1"},"reference-count":30,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2013,5,26]],"date-time":"2013-05-26T00:00:00Z","timestamp":1369526400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Electrophoresis"],"published-print":{"date-parts":[[2013,6]]},"abstract":"<jats:p>This article reports a simple methodology using dispersive liquid\u2013liquid microextraction combined with <jats:styled-content style=\"fixed-case\">CZE<\/jats:styled-content>. It has been applied for the simultaneous determination of phenolic compounds such as caffeic, gallic, vanillic, syringic, cinnamic, <jats:italic>p<\/jats:italic>\u2010coumaric acids and oleuropein, apigenin, luteolin, 3\u2010hydroxytyrosol, and tyrosol, in virgin olive oil (<jats:styled-content style=\"fixed-case\">VOO<\/jats:styled-content>). The optimized extraction conditions for 20 g of <jats:styled-content style=\"fixed-case\">VOO<\/jats:styled-content> were: extractant solvent: 400 \u03bcL boric acid 30 mM at pH 9.5; dispersive solvent: 300 \u03bcL carbon tetrachloride; vortex: 8 min; centrifugation: 3 min. The composition of the <jats:styled-content style=\"fixed-case\">BGE<\/jats:styled-content> was optimized resulting in the selection of a solution made of 30 mM boric acid at pH 9.5. As a strategy for on\u2010line preconcentration a stacking step was applied, injecting a plug of water before sample injection. The short extraction time, centrifugation and electrophoretic steps allow the selective determination of phenolic compounds in <jats:styled-content style=\"fixed-case\">VOO<\/jats:styled-content> with satisfactory <jats:styled-content style=\"fixed-case\">LOD<\/jats:styled-content>s (0.004\u20130.251 mg\/kg), recoveries (89.4\u2013101.0%), and RSD (less than 7.44% in peak area and less than 0.69% in migration time), compatible with the concentration levels present in the samples.<\/jats:p>","DOI":"10.1002\/elps.201300117","type":"journal-article","created":{"date-parts":[[2013,4,10]],"date-time":"2013-04-10T04:58:33Z","timestamp":1365569913000},"page":"1836-1843","source":"Crossref","is-referenced-by-count":18,"title":["High\u2010throughput determination of phenolic compounds in virgin olive oil using dispersive liquid\u2010liquid microextraction\u2010 capillary zone electrophoresis"],"prefix":"10.1002","volume":"34","author":[{"given":"Romina Paula","family":"Monasterio","sequence":"first","affiliation":[{"name":"Instituto de Biolog\u00eda Agr\u00edcola de Mendoza (IBAM\u2010CONICET) Facultad de Ciencias Agrarias Universidad Nacional de Cuyo  Mendoza Argentina"},{"name":"Departamento de Qu\u00edmica Facultad de Ciencias Exactas y Naturales Universidad Nacional de La Pampa  Santa Rosa La Pampa Province Argentina"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mar\u00eda","family":"de los Angeles Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Instituto de Biolog\u00eda Agr\u00edcola de Mendoza (IBAM\u2010CONICET) Facultad de Ciencias Agrarias Universidad Nacional de Cuyo  Mendoza Argentina"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mar\u00eda Fernanda","family":"Silva","sequence":"additional","affiliation":[{"name":"Instituto de Biolog\u00eda Agr\u00edcola de Mendoza (IBAM\u2010CONICET) Facultad de Ciencias Agrarias Universidad Nacional de Cuyo  Mendoza Argentina"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2013,5,26]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2011.11.015"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf1007677"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.07.026"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.01.068"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.09.061"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf903989b"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.200500044"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf902619z"},{"key":"e_1_2_7_10_1","first-page":"389","volume":"21","author":"Bendini A.","year":"2009","journal-title":"Ital. 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