Profiling of phenolic compounds in domestic and imported extra virgin olive oils in China by high performance liquid chromatography-electrochemical detection

文献类型： 外文期刊

第一作者： Zhu, Zuoyi

作者： Zhu, Zuoyi;Li, Xue;Zhang, Yu;Wang, Junhong;Dai, Fen;Wang, Wei

作者机构：

关键词： Phenolic compounds; Extra virgin olive oil; High performance liquid chromatography; Electrochemical detection; Chemometrics

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 174 卷

页码：

收录情况： SCI

摘要： In this study, a high performance liquid chromatography-electrochemical detection (HPLC-ECD) method has been developed for the sensitive determination of 22 phenolic compounds in extra virgin olive oil (EVOO). Chromatographic separation was performed on an Eclipse XDB-C18 column with a gradient methanol/aqueous phosphoric acid elution, and the ECD potential was set at 1.0 V in oxidative mode. Under the optimal conditions, good linearity was obtained for 22 phenolic compounds with coefficients of determination (R2) higher than 0.9971 in the range of 0.005-20.0 mu g/mL. The limits of detection (LODs, S/N = 3) for 22 phenolic compounds were in the range of 0.4-6.7 mu g/kg by ECD. Satisfactory recoveries ranging from 80.1% to 109.3% were obtained for spiked EVOO samples with relative standard deviations (RSDs) less than 5.4%. The proposed HPLC-ECD method featuring excellent sensitivity and selectivity has been applied to the quantification of phenolic com-pounds in 61 EVOO samples from seven countries. Good discrimination was achieved between domestic and imported EVOOs based on multivariate statistical approach and their phenolic profiles. These results provide promising perspectives for the use of HPLC-ECD combined with chemometrics for the origin identification of EVOOs.

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