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Separation of Olive Proteins Combining a Simple Extraction Method and a Selective Capillary Electrophoresis (CE) Approach: Application to Raw and Table Olive Samples

Montealegre, Cristina, Marina, Maria Luisa, Garcia-Ruiz, Carmen
Journal of agricultural and food chemistry 2010 v.58 no.22 pp. 11808-11813
separation, olives, vegetable protein, extraction, capillary electrophoresis, raw vegetables, food processing, food processing quality, provenance, food analysis, food composition, Olea europaea
A simple extraction method was developed to extract proteins from olive samples based on chloroform/methanol extraction followed by a protein precipitation with cold acetone. Then, a capillary electrophoresis (CE) method was carried out using an acid buffer (1 M formic acid at pH 2) to ensure a positive net charge for proteins and a neutral charge for potential interferents as polyphenols. The method developed was applied to raw and table olive samples. Interestingly, raw olive samples showed differences in protein profiles depending upon the botanical variety of olives and their geographical region. Protein profiles obtained for table olives also showed differences according to the sample treatment. Thus, a signal reduction in the electropherograms obtained for black olives was observed in comparison to those achieved for treated green olives. In this work, the use of protein profiles was demonstrated to be a powerful tool for studying variations among olive samples.