First Profile of Phenolic Compounds from Maltese Extra Virgin Olive Oils Using Liquid-Liquid Extraction and Liquid Chromatography-Mass Spectrometry

Lucienne Gatt; Frederick Lia; Marion Zammit-Mangion; Simon J. Thorpe; Pierre Schembri-Wismayer

doi:10.5650/jos.ess20130

Oils and Fats

First Profile of Phenolic Compounds from Maltese Extra Virgin Olive Oils Using Liquid-Liquid Extraction and Liquid Chromatography-Mass Spectrometry

Lucienne Gatt, Frederick Lia, Marion Zammit-Mangion, Simon J. Thorpe, Pierre Schembri-Wismayer

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Keywords: extra virgin olive oil, phenols, liquid-liquid extraction, Liquid Chromatography-Mass Spectrometry

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Supplementary material

2021 Volume 70 Issue 2 Pages 145-153

DOI https://doi.org/10.5650/jos.ess20130

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Abstract

This study presents the profile of phenolic extracts from different Extra Virgin Olive Oils (EVOOs) from Malta and is the first study that characterizes the phenolic profile of the Maltese EVOOs Bidni (B) and Malti (M) using liquid-liquid extraction (LLE) and Liquid Chromatography-Mass Spectrometry (LC-MS). The total phenolic content (TPC), ortho diphenolic content (TdPC) and flavonoid content (TFC) were determined using the Folin-Ciocalteau assay, the Arnow’s assay and the Aluminium Chloride method respectively. Results show that the B variety had the highest TPC, TdPC and TFC. Using LC-MS analysis, over 30 phenolic compounds were identified belonging to different classes of phenolic compounds.

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