Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

• Published in: Journal of agricultural and food chemistry Vol. 71; no. 28; pp. 10742 - 10750
• Main Authors: Sánchez, Raquel, Beltrán Sanahuja, Ana, Prats Moya, María Soledad, Todolí, José-Luis
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 19.07.2023
• Subjects: Aerosols; Chromatography, High Pressure Liquid - methods; Food and Beverage Chemistry/Biochemistry; Olive Oil - chemistry; Phenols - analysis; Plant Oils - chemistry; frying; polyphenols; degradation rate; dispersive liquid−liquid aerosol phase extraction; extra virgin olive oil
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.3c02634

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.