title: Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil.
abstract: The amount and composition of the phenolic components play a major role in determining the quality of olive oil. The traditional liquid-liquid extraction (LLE) method requires a time-consuming sample preparation to obtain the "phenolic profile" of extra virgin olive oil (EVOO). This study aimed to develop a microdialysis extraction (MDE) as an alternative to the LLE method to evaluate the phenolic components of EVOO. To this purpose, a microdialysis device and dialysis procedure were developed. "Dynamic-oil" microdialysis was performed using an extracting solution (80:20 methanol/water) flow rate of 2 μL min-1and a constant EVOO stream of 4 μL min-1. The results indicated a strong positive correlation between MDE and the LLE method, providing a very similar phenolic profile obtained with traditional LLE. In conclusion, the MDE approach, easier and quicker in comparison to LLE, provided a reliable procedure to determine the phenolic components used as a marker of the quality and traceability of EVOO.
authors.affiliation: Department of Clinical and Experimental Medicine, Section of Pharmacology, University of Sassari , Viale San Pietro 43/b, 07100 Sassari, Italy.
authors.forename: Gianfranco
authors.identifier: http://orcid.org/0000-0002-1018-8196
authors.initials: G
authors.lastname: Bazzu
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR) , Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy.
authors.forename: Maria Giovanna
authors.initials: MG
authors.lastname: Molinu
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR) , Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Dore
authors.affiliation: Department of Clinical and Experimental Medicine, Section of Pharmacology, University of Sassari , Viale San Pietro 43/b, 07100 Sassari, Italy.|Institute of Sciences of Food Production (ISPA), National Research Council (CNR) , Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy.
authors.forename: Pier Andrea
authors.initials: PA
authors.lastname: Serra
mesh_terms: D017551:Microdialysis / Q000295:instrumentation / Q000379:methods*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil / Q000737:chemistry / Q000302:isolation & purification*; D010636:Phenols / Q000737:chemistry* / Q000302:isolation & purification; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification*
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010936:Plant Extracts
keywords: HPLC; extra virgin olive oil; liquid−liquid extraction; microdialysis extraction; polyphenol content