Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils

In this work, a rapid, precise, and cost-valuable method has been established to quantify phenolic compounds in olive oil using new-based hydrophilic interaction solid-phase extraction (SPE). Boehlert's experimental design applied the determination of the optimal operating conditions. An invest...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2023-01, Vol.28 (3), p.1073
Main Authors: Kefi, Bochra Bejaoui, Nefzi, Khaoula, Koumba, Sidrine, M'Hamdi, Naceur, Martin, Patrick
Format: Article
Language:English
Subjects:
Analysis
Chemical properties
Composition
Design of experiments
Design optimization
Doehlert experimental design
Experimental design
Experiments
Extraction (Chemistry)
Food products
Hydrophilicity
Methanol
Methods
Olive oil
Olive Oil - chemistry
Optimization
Phenolic acids
phenolic compounds
Phenols
Phenols - chemistry
Plant metabolites
Plant Oils - chemistry
Polyphenols
Research Design
Solid Phase Extraction - methods
Solid phases
solid-phase extraction
Solvents
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Summary:In this work, a rapid, precise, and cost-valuable method has been established to quantify phenolic compounds in olive oil using new-based hydrophilic interaction solid-phase extraction (SPE). Boehlert's experimental design applied the determination of the optimal operating conditions. An investigation into the effects of the methanol composition (50-100%), the volume of eluent (1-12 mL), and pH (1-3) on the extraction of phenols acids and total phenols from Tunisian olive oils was performed. The results showed that the extraction conditions had a significant effect on the extraction efficiency. The experiment showed that the greatest conditions for the SPE of phenolic acids were the methanol composition at 90.3%, pH at 2.9, and volume at 7.5 mL, respectively. The optimal conditions were applied to different types of olive oils, and it could be concluded that larger concentrations of polyphenols were found in extra virgin olive oil (89.15-218), whereas the lowest levels of these compounds (66.8 and 5.1) were found in cold-pressed crude olive oil and olive pomace oil, respectively.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28031073