Abstract：
:In this work, liquid-liquid extraction (LLE) and solid phase extraction (SPE), of polyphenols from a VOO sample were optimised by a Plackett-Burman experimental design; then the two extraction techniques capabilities were compared. By using HPLC-DAD, the extraction ability of SPE with the diol phase and LLE were similar. The two methods were further evaluated with ultra HPLC-ESI QToF in negative ion mode by recoveries of standards and matched comparison of the peak area of 40 identified and 27 unidentified compounds. Conclusions indicate that LLE gives better recoveries for highly polar, non-polar, and some polyphenols suspected to contain a nitrogen atom, while for the others the two methods seem to be equally suitable. The presence of nitrogen-containing polyphenols was confirmed in positive ionisation mode in LLE extract, whereas in the SPE extract they were not present. One of them was tentatively identified as a compound containing tyrosine and methyl-decarboxymetyl-eleanoic acid moieties.
journal_name
Food Chemjournal_title
Food chemistryauthors
Capriotti AL,Cavaliere C,Crescenzi C,Foglia P,Nescatelli R,Samperi R,Laganà Adoi
10.1016/j.foodchem.2014.02.130subject
Has Abstractpub_date
2014-09-01 00:00:00pages
392-400eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00315-Xjournal_volume
158pub_type
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