Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 43-47Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.082
Keywords
Deep eutectic solvents; Extra virgin olive oil; Phenolic compounds; Folin-Ciocalteu assay; UV spectra
Ask authors/readers for more resources
The determination of phenolic compounds in extra virgin olive oils (EVOO) by means of rapid, low-cost, environment-free methods would be a desirable achievement. A natural deep eutectic solvent (DES) based on glucose and lactic acid was considered as extraction solvent for phenolic compounds in EVOO. DESs are green solvents characterized by high availability, biodegradability, safety, and low cost. The spectrophotometric characteristics of DES extracts of 65 EVOO samples were related to the total phenolic content of the oils, assessed by methanol-water extraction coupled to the Folin-Ciocalteu assay. A regression model (n(calibration) = 45, n(validation) = 20), including the absorbance at two wavelengths (257, 324 nm), was obtained, with an adjusted R-2 = 0.762. Therefore the DES could provide a promising and viable approach for a green screening method of phenolic compounds in EVOO, by means of simple spectrophotometric measurements of extracts, even for on-field analysis (for example in olive mills). (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available