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<p>This study investigates the phenolic composition of extra virgin olive oil (EVOO) from the Omani market and optimizes the phenolic extraction process. The addition of 10% (w/v) sodium chloride to the extraction solvent increased phenolic recovery by 20–30%. Feature importance analysis identified solvent polarity, influenced by solvent type, salt concentration, and volume, as the key factor driving extraction efficiency. A validated liquid chromatography–tandem mass spectrometry (LC–MS/MS) method quantified ten phenolic compounds in six commercial EVOO samples. Acid values ranged from 0.01 to 0.11%, and peroxide values were below 12 meq O₂ kg⁻<sup>1</sup>, confirming compliance with EVOO quality standards. Total phenolic content ranged from 116 to 250 mg kg⁻<sup>1</sup>. Two locally produced Omani oils exhibited phenolic profiles comparable to high-quality Mediterranean EVOOs. Elevated hydroxytyrosol levels indicate phenolic transformation during storage. This study provides baseline data supporting quality control and nutritional evaluation of EVOOs in the Omani market.</p>

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Phenolic Profile Characterization of Extra Virgin Olive Oils from the Omani Market using a Salt-assisted Extraction and LC-MS/MS Approach

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月19日

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  • Azza A. H. Al Shamli,
  • Maryam Mousavizadegan,
  • Haider A. J. Al Lawati

摘要

This study investigates the phenolic composition of extra virgin olive oil (EVOO) from the Omani market and optimizes the phenolic extraction process. The addition of 10% (w/v) sodium chloride to the extraction solvent increased phenolic recovery by 20–30%. Feature importance analysis identified solvent polarity, influenced by solvent type, salt concentration, and volume, as the key factor driving extraction efficiency. A validated liquid chromatography–tandem mass spectrometry (LC–MS/MS) method quantified ten phenolic compounds in six commercial EVOO samples. Acid values ranged from 0.01 to 0.11%, and peroxide values were below 12 meq O₂ kg⁻1, confirming compliance with EVOO quality standards. Total phenolic content ranged from 116 to 250 mg kg⁻1. Two locally produced Omani oils exhibited phenolic profiles comparable to high-quality Mediterranean EVOOs. Elevated hydroxytyrosol levels indicate phenolic transformation during storage. This study provides baseline data supporting quality control and nutritional evaluation of EVOOs in the Omani market.