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

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  • Gatt Lucienne
    Department of Physiology and Biochemistry, Faculty of Medicine and Surgery, University of Malta Centre for Molecular Medicine and Biobanking, University of Malta
  • Lia Frederick
    Department of Chemistry, Faculty of Science, University of Malta
  • Zammit-Mangion Marion
    Department of Physiology and Biochemistry, Faculty of Medicine and Surgery, University of Malta Centre for Molecular Medicine and Biobanking, University of Malta
  • Thorpe Simon J.
    Department of Chemistry, University of Sheffield
  • Schembri-Wismayer Pierre
    Department of Anatomy, Faculty of Medicine and Surgery, University of Malta

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<p>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.</p>

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