Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils
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Título: | Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils |
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Autor/es: | Sánchez, Raquel | Beltrán Sanahuja, Ana | Prats Moya, Soledad | Todolí Torró, José Luis |
Grupo/s de investigación o GITE: | Análisis de Polímeros y Nanomateriales | Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología |
Palabras clave: | Extra virgin olive oil | Polyphenols | Degradation rate | Frying | Dispersive liquid−liquid aerosol phase extraction |
Fecha de publicación: | 3-jul-2023 |
Editor: | American Chemical Society |
Cita bibliográfica: | Journal of Agricultural and Food Chemistry. 2023, 71(28): 10742-10750. https://doi.org/10.1021/acs.jafc.3c02634 |
Resumen: | Seventeen extra virgin olive oil samples from Valencian Community (Spain) were submitted to a domestic-frying process (180 °C) during different degradation times (5, 10, 30, 60, 120 min). A dispersive liquid–liquid aerosol phase extraction by using a methanol/water (50:50) extracting solution was used to isolate the polyphenol fraction. Total phenolic content (TPC) was determined, whereas the determination of seven individual target polyphenolic compounds (hydroxytyrosol, tyrosol, oleuropein, vanillic acid, p-coumaric acid, ferulic acid, and vanillin) was carried out by using ultrahigh-performance liquid chromatography coupled to a tandem mass spectrometer. Statistically significant differences in the TPC values were found for Blanqueta and Manzanilla samples from different harvesting years. The domestic-frying process impacted the TPC and the individual phenolic compounds content. Thermal treatment for 2 h gave rise to a 94% decrease in the TPC. A first-order kinetic model was suitable to accurately describe the degradation of the individual phenolic compounds. |
Patrocinador/es: | The authors wish to thank the Spanish Ministry of Science, Innovation, and Universities for the financial support (project ref. PID2021-127566NB-I00). |
URI: | http://hdl.handle.net/10045/135709 |
ISSN: | 0021-8561 (Print) | 1520-5118 (Online) |
DOI: | 10.1021/acs.jafc.3c02634 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © 2023 The Authors. Published by American Chemical Society. Creative Commons Attribution 4.0 International License (CC BY 4.0) |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.1021/acs.jafc.3c02634 |
Aparece en las colecciones: | INV - AAQCN - Artículos de Revistas INV - NANOBIOPOL - Artículos de Revistas |
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Sanchez_etal_2023_JAgricFoodChem.pdf | 1,96 MB | Adobe PDF | Abrir Vista previa | |
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