Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate.

ABSTRACT: Phenolic compounds are regarded as one of the components responsible for olive oil's functional properties and health benefits. These chemicals act as antioxidants and anti-inflammatories, and prevent chronic diseases. The Folin-Ciocalteu reagent or HPLC procedures are commonly used to determine the concentration of total phenolic compounds in olive oil. The use of ethyl lactate or lactic acid ethyl ester (LAEE) instead of methanol (MeOH) was examined in terms of green chemistry. Six extra virgin olive oils (EVOOs) with phenolic content ranging from 20 to 350 mg/L, were first extracted with 1:4, 2:3, 3:2, 4:1, and 5:0 MeOH or LAEE/water, (v/v), to determine total phenolic content (TPC) and antiradical activity (%RSA) using the Folin-Ciocalteu reagent and DPPH assay, respectiv

SUBMITTER: Tsitsipas C 

PROVIDER: S-EPMC12650932 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature