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Lab-On-A-Chip Extraction of Phenolic Compounds from Extra Virgin Olive Oil

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Abstract

A novel liquid–liquid extraction method of phenolic compounds from extra virgin olive using microfluidic technique was developed. The microdevice of polydimethylsiloxane (PDMS) was designed in two parts; the first one to carry out the extraction of polyphenols using only an alkaline aqueous solution and the second one to develop the reaction product using Folin–Ciocalteu reagent, which was measured at 730 nm at the microchip exit. Hydrodynamic and chemical parameters, such as flowrates of extraction and reaction, length of microchannels, extraction pH, extraction buffer concentration, and concentration of Folin–Ciocalteu reagent, were evaluated. Although all parameters were important, the results showed that pH, carbonate buffer concentration, and the Folin–Ciocalteu reagent concentration were significant factors and that the increase in the length of the extraction coil enhanced the extraction percentage. The results showed higher extraction efficiency by the microfluidic method, between 46 and 67%, than for the other two batch extraction methods.

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Acknowledgements

The authors are truly grateful to Dirección General de Asuntos del Personal Académico (DGAPA) (Project Number IN218415) and to Facultad de Química of Universidad Nacional Autónoma de México (Programa de Apoyo a la Investigación y el Posgrado) (PAIP 5000-9029 and 5000-9023), for their contribution and financial support.

The authors are also grateful to Minerva Monrroy Barreto, PhD, from Unidad de Apoyo a la Investigación y a la Industria (USAII), Facultad de Química, for carrying out the HPLC analyses.

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Correspondence to María del Pilar Cañizares Macías.

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Kenia Chávez-Ramos declares that she has no conflict of interest. Luis Fernando Olguín-Contreras declares that he has no conflict of interest. María del Pilar Cañizares-Macías declares that she has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Chávez Ramos, K., Olguín Contreras, L.F. & del Pilar Cañizares Macías, M. Lab-On-A-Chip Extraction of Phenolic Compounds from Extra Virgin Olive Oil. Food Anal. Methods 13, 21–34 (2020). https://doi.org/10.1007/s12161-019-01492-w

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  • DOI: https://doi.org/10.1007/s12161-019-01492-w

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