Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils

被引：32

作者：

Dini, Irene ^{[1
]}

Seccia, Serenella ^{[1
]}

Senatore, Antonello ^{[2
]}

Coppola, Daniele ^{[2
]}

Morelli, Elena ^{[1
]}

机构：

[1] Univ Naples Federico II, Dept, Pharm, Via Domen Montesano 49, I-80131 Naples, Italy

[2] Lab Product Anal Chamber Commerce, Corso Meridionale, I-80143 Naples, Italy

来源：

FOOD ANALYTICAL METHODS | 2020年 / 13卷 / 02期

关键词：

Polyphenols; Olive oil; Quantification; SPE; Folin-Ciocalteu; PHENOLIC-COMPOUNDS; REPRODUCIBILITY; REPEATABILITY; SEPARATION; LIQUID;

D O I：

10.1007/s12161-019-01657-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Phenolic compounds in olive oil are considered interesting, both for their effect on human wellness and for their role in the shelf life of olive oils. Many methods have been suggested for quantitative analysis of phenolic compounds in extra virgin olive oil, which determine that results are not always comparable; therefore, it is necessary to have simple, inexpensive, robust, and validated methods for official routine analyses. In this work, solid phase extraction (SPE) was carried out to isolate polyphenols from olive oil and the traditional colorimetric assay (Folin-Ciocalteu method) was used to quantify them. SPE/colorimetric method was validated for total polyphenols official determinations in extra virgin oils. The proposed method was robust, precise, and accurate. Polyphenol recovery was excellent >= 95% in 100-500 ppm measuring range.

引用

页码：457 / 464

页数：8

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