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Open AccessArticle

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

1
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy
2
Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina-Polo Annunziata, Viale Annunziata, 98168 Messina, Italy
3
Chromaleont S.r.L., c/o Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina-Polo Annunziata, Viale Annunziata, 98168 Messina, Italy
*
Author to whom correspondence should be addressed.
Molecules 2018, 23(12), 3249; https://doi.org/10.3390/molecules23123249
Received: 28 October 2018 / Revised: 30 November 2018 / Accepted: 6 December 2018 / Published: 8 December 2018
The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g−1 with recovery of 72.9–92.1% (w/w) and 79.1–102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1–0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test. View Full-Text
Keywords: extra-virgin olive oil; protected designated origin; phenolic compounds; HPLC-PDA/MS; antioxidant activity extra-virgin olive oil; protected designated origin; phenolic compounds; HPLC-PDA/MS; antioxidant activity
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Fanali, C.; Della Posta, S.; Vilmercati, A.; Dugo, L.; Russo, M.; Petitti, T.; Mondello, L.; De Gara, L. Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils. Molecules 2018, 23, 3249.

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