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-1 and 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.

Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil / Bazzu, Gianfranco; Molinu, Maria Giovanna; Dore, Antonio; Serra, Pier Andrea. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 65:8(2017), pp. 1829-1835. [10.1021/acs.jafc.6b05725]

Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil

BAZZU, Gianfranco;MOLINU, Maria Giovanna;DORE, Antonio;SERRA, Pier Andrea
2017-01-01

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-1 and 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.
2017
Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil / Bazzu, Gianfranco; Molinu, Maria Giovanna; Dore, Antonio; Serra, Pier Andrea. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 65:8(2017), pp. 1829-1835. [10.1021/acs.jafc.6b05725]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/177442
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