Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil

Pizarro, Marisol; Becerra, Mercedes C.; Sayago, Ana; Beltrán, María Carmen; Beltrán, Rafael

doi:10.1007/s12161-012-9420-8

Cited by 48 publications

(33 citation statements)

References 28 publications

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“…Potential markers were extracted via liquid/liquid microextraction (LLME). In a previous study [37], the extraction methods of phenolic compounds in virgin olive oil, including solid-phase extraction (SPE), LLME, and ultrasound extraction (USE), were compared. The LLME method used in this study was originally obtained from the above literature and included a slight modification.…”

Section: Sample Preparationmentioning

confidence: 99%

Identification and Validation of Metabolic Markers for Adulteration Detection of Edible Oils Using Metabolic Networks

et al. 2020

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Food adulteration is a challenge faced by consumers and researchers. Due to DNA fragmentation during oil processing, it is necessary to discover metabolic markers alternative to DNA for adulteration detection of edible oils. However, the contents of metabolic markers vary in response to various factors, such as plant species, varieties, geographical origin, climate, and cultivation measures. Thus, it is difficult to identify a universal marker for all adulterants that may be present in some authentic samples. Currently, the specificity and selectivity of metabolic biomarkers are difficult to validate. Therefore, this study developed a screening strategy based on plant metabolic networks by developing a targeted analytical method for 56 metabolites in a metabolic network, using liquid/liquid extraction–liquid chromatography–tandem mass spectrometry (LC-MS/MS). We identified a chain of 11 metabolites that were related to isoflavonoid biosynthesis, which were detected in soybean oils but not rapeseed oils. Through multiple-marker mutual validation, these metabolites can be used as species-specific universal markers to differentiate soybean oil from rapeseed oil. Moreover, this method provides a model for screening characteristic markers of other edible vegetable oils and foods.

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Section: Sample Preparationmentioning

confidence: 99%

Identification and Validation of Metabolic Markers for Adulteration Detection of Edible Oils Using Metabolic Networks

et al. 2020

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“…It is known that the quantitative determination of polyphenols is hampered by their structural complexity and diversity, however, several methods have been used to determine polyphenols in plant extracts (Blainski et al, 2013). Chromatographic methodology is considered to be the most important analytical tool in the quantitative determination of phenolic compounds, the traditional colorimetric methodology frequently being employed for this purpose since it is quick to use, applicable in routine laboratory use, and of low cost (Blainski et al, 2013;Cicco & Lattanzio, 2011;Pizarro et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of a technique to quantify the total phenolic compounds in jambolan ( Syzygium cumini Lamark) pulp

Brandão

Pinho

Teshima

et al. 2019

Braz. J. Food Technol.

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There are various known extraction methods that can be applied to the quantification of phenolic compounds, and thus it is up to the researcher to perfect the process that best applies to the sample in question. Different extraction solvents (liquid-liquid extraction) were compared in order to assess their effectiveness for the analysis of total phenols in jambolan ( Syzygium cumini Lamark) pulp extract using the conventional Folin-Ciocalteau methodology. Three CCRDs (Central Composite Rotational Designs) were carried out to evaluate the factors influencing the extraction process conditions. The variables studied were the solvent concentration (ethanol and methanol, diluted in water) and the mixing time in the compound extraction process. Of the conditions studied, it was shown that a 60% ethanol in water extraction solvent with a mixing time of 10 minutes, in addition to extracting a greater concentration of phenolic compounds, showed the greatest cost benefit advantage, since ethanol is cheaper and less toxic than methanol.

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“…Relatively dilute alkaline hydrolysis and enzymatic hydrolysis both have the advantages of the green, safe, low cost, and microwave-assisted method is, in fact, using microwave to shorten the time of the soxhlet extraction, so it has extensive applicability of soxhlet extraction, and also has the advantages of short time efficient, therefore the potential of these three methods with industrialized production. Moreover, a number of studies have indicated that the quality and nutritional value of oil depended on the extraction methods, such as the composition of phenolic compounds and FAs as well as oil volatile profiles, as shown by the work of Khattb [14] , Santos [15] , Pizarro [16] , Khoddami [17] , and Vichi. [18] Therefore, the analysis of the effects of different extraction methods on the quality and nutritional value of fish oil is of practical significance.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and thermal properties of Tilapia oil extracted by different methods

Cao

Bai

et al. 2018

International Journal of Food Properties

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Fish oil is beneficial to health and its quality is significantly impacted by the extraction method. To determine the effect of various methods used to extract the oil on its chemical composition and thermal properties, tilapia oil extracted by dilute alkali hydrolysis, enzymatic hydrolysis, and microwave-assisted methods were investigated in this study. Nutrient analyses showed that freeze-dried tilapia contained fat (36.69 g/100 g freeze-dried tilapia), protein (49.95 g/100 g freeze-dried tilapia), ash (12.04 g/100 g freeze-dried tilapia) and moisture (1.21 g/100 g freeze-dried tilapia). Chemical analysis showed that the fish oil extracted by dilute alkali hydrolysis had the lowest acid value (AV) and peroxide value (POV) (AV: 0.77 mg KOH/g oil and POV: 3.76 mmol/kg oil) compared to the oil extracted using the other methods. The main fatty acid components were palmitic acid (22.78-23.16%), oleic acid (25.73-26.19%), and linoleic acid (15.69-15.98%). Furthermore, the oil extracted by dilute alkali hydrolysis showed significantly higher content of DHA+ EPA (2.30%). The thermal behaviors indicated that the aforementioned oils had significantly different crystal structures. The main endothermic peaks of fish oil extracted by dilute alkali hydrolysis, enzymatic hydrolysis and microwave-assisted methods were located at −2.03℃, −3.20℃ and −4.37℃, respectively. However, infrared spectroscopic analyses indicated them had the same characteristic functional groups. Consequently, different extraction methods significantly affect the oil's physical and chemical properties without affecting spectral characteristics. Furthermore, these results advocated the use of alkali hydrolysis for fish oil extraction.

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Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil

Cited by 48 publications

References 28 publications

Identification and Validation of Metabolic Markers for Adulteration Detection of Edible Oils Using Metabolic Networks

Identification and Validation of Metabolic Markers for Adulteration Detection of Edible Oils Using Metabolic Networks

Optimization of a technique to quantify the total phenolic compounds in jambolan ( Syzygium cumini Lamark) pulp

Chemical composition and thermal properties of Tilapia oil extracted by different methods

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