4.4 Article

Toward the Prediction of the Total Phenolic Content of Extra Virgin Olive Oil (EVOO) - A Spectrophotometric Method Combined with Multivariate Statistical Analysis

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ANALYTICAL LETTERS
Volume -, Issue -, Pages -

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TAYLOR & FRANCIS INC
DOI: 10.1080/00032719.2023.2270732

Keywords

Extra virgin olive oil (EVOO); partial least squares (PLS); polyphenolic content; spectrophotometry; ultraviolet absorption spectroscopy

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This study analyzed the polyphenolic content of EVOO samples using the official method recommended by the IOC and UV absorption spectroscopy. The results showed that UV absorption spectroscopy offers an efficient and cost-effective alternative.
EVOO is widely considered a superior edible oil due to its unique taste and aroma. Its consumption is associated with several health benefits, many of which are attributed to its phenolic compounds. This work involved the analysis of 203 EVOO samples using the official method recommended by the IOC (COI/T.20/Doc. No 29/Rev.1 2017) to determine their polyphenolic content. In addition, ultraviolet (UV) absorption spectroscopy has been applied to the same EVOO samples in combination with PLS regression to assess the polyphenolic content. This work demonstrates that ultraviolet absorption spectroscopy offers an efficient and cost-effective alternative.

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