Fast Determination of Phenolic Compounds in Fatty Food Simulant with HPLC

Abstract

The phenolic and other related compounds such as vanillin, cinnamaldehyde, thymol, eugenol and isoeugenol in olive oil, a fatty food simulant and their stabilities during thermal treatment were examined. The olive oil samples were diluted with the solution of isopropanol and chloroform (85:15 v/v). Chromatographic separation was performed on high performance liquid chromatograph (HPLC) with detection at 230 nm and 280 nm at 40 ºC. The samples were eluted gradiently using acetonitrile and water. The average recoveries were 98.9-102.1 % with standard deviation below 2 %. The proposed analytical methods for phenolic compounds are sample, rapid and less expensive. The method could be used for stability testing and migration studies of the similarly structured additives in olive oil.