First Profile of Phenolic Compounds from Maltese Extra Virgin Olive Oils Using Liquid-Liquid Extraction and Liquid Chromatography-Mass Spectrometry

被引：8
|
作者：
Gatt, Lucienne [1 ,2 ]
Lia, Frederick [3 ]
Zammit-Mangion, Marion [1 ,2 ]
Thorpe, Simon J. [4 ]
Schembri-Wismayer, Pierre [5 ]
机构：
[1] Univ Malta, Fac Med & Surg, Dept Physiol & Biochem, Msida, Malta
[2] Univ Malta, Ctr Mol Med & Biobanking, Msida, Malta
[3] Univ Malta, Fac Sci, Dept Chem, Msida, Malta
[4] Univ Sheffield, Dept Chem, Sheffield, S Yorkshire, England
[5] Univ Malta, Fac Med & Surg, Dept Anat, Msida, Malta
来源：
JOURNAL OF OLEO SCIENCE | 2021年 / 70卷 / 02期
关键词：
extra virgin olive oil; phenols; liquid-liquid extraction; Liquid Chromatography-Mass Spectrometry; ANTIOXIDANT; LIGNANS; COMPONENTS; QUALITY; CANCER;
D O I：
10.5650/jos.ess20130
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study presents the profile of phenolic extracts from different Extra Virgin Olive Oils (EVOOs) from Malta and is the first study that characterizes the phenolic profile of the Maltese EVOOs Bidni (B) and Malti (M) using liquid-liquid extraction (LLE) and Liquid Chromatography-Mass Spectrometry (LC-MS). The total phenolic content (TPC), ortho diphenolic content (TdPC) and flavonoid content (TFC) were determined using the Folin-Ciocalteau assay, the Arnow's assay and the Aluminium Chloride method respectively. Results show that the B variety had the highest TPC, TdPC and TFC. Using LC-MS analysis, over 30 phenolic compounds were identified belonging to different classes of phenolic compounds.
引用
收藏
页码：145 / 153
页数：9
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