Solid Phase Extraction (SPE) was utilised as an alternative technique for the rapid recovery of the phenolic fraction from virgin olive oil. Different kind of sorbent materials (C18, CN and Florisil) were tested and the validity of the SPE methodology was tested against two commonly utilised phenol extraction techniques. Statistical analysis of the analytical data showed that SPE can represent a reliable alternative to the traditional procedures. SPE with CN columns was also utilised as an enrichment technique for the HPLC analysis of the phenolic fraction in 12 virgin olive oils coming from Greece, Italy and Spain. Eleven unidentified peaks were found to be always present in the chromatograms of the 12 oils. The relationships between these peaks and the total phenol content, the oil oxidative stability and some of the perceived properties of the virgin olive oil flavour (bitter and astringent) were statistically evaluated

Rapid Extraction and Determination of Phenols in Extra Virgin Olive Oil

Favati, Fabio;
1995

Abstract

Solid Phase Extraction (SPE) was utilised as an alternative technique for the rapid recovery of the phenolic fraction from virgin olive oil. Different kind of sorbent materials (C18, CN and Florisil) were tested and the validity of the SPE methodology was tested against two commonly utilised phenol extraction techniques. Statistical analysis of the analytical data showed that SPE can represent a reliable alternative to the traditional procedures. SPE with CN columns was also utilised as an enrichment technique for the HPLC analysis of the phenolic fraction in 12 virgin olive oils coming from Greece, Italy and Spain. Eleven unidentified peaks were found to be always present in the chromatograms of the 12 oils. The relationships between these peaks and the total phenol content, the oil oxidative stability and some of the perceived properties of the virgin olive oil flavour (bitter and astringent) were statistically evaluated
0444820132
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11562/554848
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