Abstract：
:A LC-MS method involving direct injection of extra-virgin olive oil (EVOO) - after a simple dilution - for determining its phenolic compounds has been developed. Optimization of the most appropriate solvent for sample dilution, selection of the optimum oil/solvent ratio, and establishment of column cleaning strategy and maximum number of injections were some of the most relevant steps. Then, the analytical parameters of the method were evaluated, establishing LOD (from 3.3 to 31.6µg/L) and LOQ, precision (RSD values for inter-day repeatability were found between 3.49 and 6.12%), and trueness (within the range 89.9-102.3% for 1.0mg/L) and checking possible matrix effect (which was no significant). Three kinds of calibration were used: external standard, standard addition and calibration in a phenols-free matrix, which was subsequently applied to quantify the phenolic compounds in 16 EVOOs (from 6 cultivars). A total of 21 compounds were determined without the need of using any extraction protocol.
journal_name
Food Chemjournal_title
Food chemistryauthors
Olmo-García L,Bajoub A,Monasterio RP,Fernández-Gutiérrez A,Carrasco-Pancorbo Adoi
10.1016/j.foodchem.2017.03.139subject
Has Abstractpub_date
2017-09-15 00:00:00pages
374-385eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30534-4journal_volume
231pub_type
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