دورية أكاديمية
Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils
| العنوان: | 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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| المؤلفون: | Sánchez, Raquel, Beltrán Sanahuja, Ana, Prats Moya, Soledad, Todolí Torró, José Luis |
| المساهمون: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología, Análisis de Polímeros y Nanomateriales, Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) |
| بيانات النشر: | American Chemical Society |
| سنة النشر: | 2023 |
| المجموعة: | RUA - Repositorio Institucional de la Universidad de Alicante |
| مصطلحات موضوعية: | Extra virgin olive oil, Polyphenols, Degradation rate, Frying, Dispersive liquid−liquid aerosol phase extraction |
| الوصف: | 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. ; The authors wish to thank the Spanish Ministry of Science, Innovation, and Universities for the financial support (project ref. PID2021-127566NB-I00). |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| العلاقة: | https://doi.org/10.1021/acs.jafc.3c02634Test; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2021-127566NB-I00; Journal of Agricultural and Food Chemistry. 2023, 71(28): 10742-10750. https://doi.org/10.1021/acs.jafc.3c02634Test; 0021-8561 (Print); 1520-5118 (Online); http://hdl.handle.net/10045/135709Test |
| DOI: | 10.1021/acs.jafc.3c02634 |
| الإتاحة: | https://doi.org/10.1021/acs.jafc.3c02634Test http://hdl.handle.net/10045/135709Test |
| حقوق: | © 2023 The Authors. Published by American Chemical Society. Creative Commons Attribution 4.0 International License (CC BY 4.0) ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.877FEA24 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1021/acs.jafc.3c02634 |
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