QuEChERS and olive oil: an extraction procedure for determination of minor phenolic compounds by liquid chromatography

MONASTERIO, ROMINA P.; SILVA, M.F.; CARRASCO-PANCORBO, ALEGRÍA; BAJOUB, AADIL; OLMO-GARCÍA, LUCÍA; MANRIQUE, VERÓNICA; VELAZCO, ROXANA

Chicago

Conferencia; Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy; 2017

Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy

The virgin olive oil (VOO) is recognized for its beneficial effects on health. These benefits have been associated with its well-balanced fatty acid composition, of which oleic acid is the main component, and also the presence of minor biomolecules, such as vitamins, carotenoids, tocopherols and phenolic compounds. Besides, this latter group of compounds have incidence not only on nutritional characters, but as well on organoleptic characteristics and also are used for geographical and botanical variety identification.Nowadays, continuing with the trends of reducing time and costs, QuEChERS (an acronym for Quick, Easy, Cheap, Effective, Rugged and Safe) has revolutionized the determination of different analytes in food matrices. QuEChERS, initially established by Anastassiades et al., has grown in popularity among pesticide residue determination, mainly for fruit and vegetable samples. This technique has been used for other analytes, such as phenolic compounds, however, at the moment; QuEChERS has not been reported for determination of phenolic compounds in olive oil samples.