Ultrasonic-assisted extraction method of phenolic compounds in Extra-Virgin Olive Oils (EVOOs) by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS)

Abstract

There is an increasing trend in the consumption of extra virgin olive oil, owing to its health benefits. These health benefits are mainly correlated to health-promoting phenolic components. The aim of this study was to characterize the phenolic compositions of extra virgin olive oils (EVOOs) obtained from Delice and Memecik olive varieties from the south Aegean coastal area of Turkey by ultrasonic-assisted extraction method using ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). EVOO samples were analyzed by a rapid and effective UPLC-MS/MS equipped with electrospray ionization. UPLC analysis results showed that luteolin was high quantity, and p-coumaric acid, vanillic acid, and caffeic acid were detected in abundant amounts.