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Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs)

AuthorsGarcía Borrego, Aránzazu ; Rodríguez-Juan, Elisa; Rodríguez-Gutiérrez, Guillermo ; Ríos, José Julián; Fernández-Bolaños Guzmán, Juan
KeywordsDeep eutectic solvents
Phenolic compounds
Virgin olive oil
Issue Date2016
CitationFood Chemistry 197: 554- 561 (2016)
AbstractDeep eutectic solvents (DESs) are >green> solvents, applied in this study for the extraction of phenolic compounds from virgin olive oil (VOO). Different combinations of DES consisting of choline chloride (ChCl) in various mixing ratios with sugars, alcohols, organic acids, and urea, as well as a mixture of three sugars were used. The yields of the DES extractions were compared with those from conventional 80% (v/v) methanol/water. DES showed a good solubility of phenolic compounds with different polarities. The two most abundant secoiridoid derivatives in olive oil, oleacein and oleocanthal, extracted with ChCl/xylitol and ChCl/1,2-propanediol showed an increase of 20-33% and 67.9-68.3% with respect to conventional extraction, respectively. To our knowledge, this is the first time that phenolic compounds have been extracted from VOO oil using DES. Our results suggest that DES offers an efficient, safe, sustainable, and cost effective alternative to methanol for extraction of bioactive compounds from VOO.
Description3 Tablas.-- 3 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2015.10.131
Identifiersdoi: 10.1016/j.foodchem.2015.10.131
issn: 1873-7072
Appears in Collections:(IG) Artículos
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