Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods.
The high oxidative stability of virgin olive oil is related to its high monounsaturated/polyunsaturated ratio and to the presence of antioxidant compounds, such as tocopherols and phenols. In this paper, the isolation of phenolic compounds from virgin olive oil, by different methods, was tested and discussed. Particularly liquid-liquid and solid-phase extraction methods were compared, assaying, for the latter, three stationary phases (C8, C18 and Diol) and several elution mixtures. Quantification of phenolic and o-diphenolic substances in the extracts was performed by the traditional Folin-Ciocalteau method and the sodium molybdate reaction, respectively. Furthermore, the quantification of phenolic compounds in the extracts and in a standard mixture was carried out both with diode array and mass spectrometric detection and capillary zone electrophoresis.
Bendini
Alessandra
A
Department of Food Science, University of Bologna, Via Ravennate 1020, Cesena, 47023, Italy. abendini@foodsci.unibo.it
Bonoli
Matteo
M
Cerretani
Lorenzo
L
Biguzzi
Barbara
B
Lercker
Giovanni
G
Toschi
Tullia Gallina
TG
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D019075:Electrophoresis, Capillary / Q000379:methods*; D013058:Mass Spectrometry; D000069463:Olive Oil; D010636:Phenols / Q000302:isolation & purification*; D010938:Plant Oils / Q000737:chemistry*
D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils