Grasas y Aceites, Vol 45, No 1-2 (1994)

Rapid determination of phenol content in extra virgin olive oil


https://doi.org/10.3989/gya.1994.v45.i1-2.974

F. Favati
Dipartimento di Biologia - Sez. Tecnologie Alimentari Universita della Basilicata, Italy

G. Caporale
Dipartimento di Biologia - Sez. Tecnologie Alimentari Universita della Basilicata, Italy

M. Bertuccioli
Dipartimento di Biologia - Sez. Tecnologie Alimentari Universita della Basilicata, Italy

Abstract


A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques.
The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.

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