Abstract

Phenolic compounds in olive oil are considered interesting, both for their effect on human wellness and for their role in the shelf life of olive oils. Many methods have been suggested for quantitative analysis of phenolic compounds in extra virgin olive oil, which determine that results are not always comparable; therefore, it is necessary to have simple, inexpensive, robust, and validated methods for official routine analyses. In this work, solid phase extraction (SPE) was carried out to isolate polyphenols from olive oil and the traditional colorimetric assay (Folin-Ciocalteu method) was used to quantify them. SPE/colorimetric method was validated for total polyphenols official determinations in extra virgin oils. The proposed method was robust, precise, and accurate. Polyphenol recovery was excellent ≥ 95% in 100–500 ppm measuring range.

中文翻译：

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特级初榨橄榄油中总多酚定量分析方法的开发和验证

摘要

橄榄油中的酚类化合物对人类健康有影响，并且在橄榄油的保质期内也被认为很有趣。已经提出了许多定量分析特级初榨橄榄油中酚类化合物的方法，这些方法确定结果并不总是可比的。因此，有必要采用简单，廉价，健壮和经过验证的方法进行官方例行分析。在这项工作中，进行了固相萃取（SPE）从橄榄油中分离多酚，并使用传统的比色法（Folin-Ciocalteu方法）对其进行了定量。SPE /比色法已通过官方验证可用于特级初榨油中的总多酚官方测定。所提出的方法是鲁棒的，精确的和准确的。在100-500 ppm的测量范围内，多酚的回收率极佳，≥95％。