Lab-On-A-Chip Extraction of Phenolic Compounds from Extra Virgin Olive Oil

• Published in: Food analytical methods Vol. 13; no. 1; pp. 21 - 34
• Main Authors: Chávez Ramos, Kenia, Olguín Contreras, Luis Fernando, del Pilar Cañizares Macías, María
• Format: Journal Article
• Language: English
• Published: New York Springer US 2020; Springer Nature B.V
• Subjects: Analytical Chemistry; Aqueous solutions; Buffers; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coils; Flow rates; Food Science; Microbiology; Microchannels; Microfluidics; Oils & fats; Olive oil; Organic chemistry; Parameters; pH effects; Phenolic compounds; Phenols; Polydimethylsiloxane; Polyphenols; Reaction products; Reagents; Silicone resins; Polyphenols; Lab-on-a-chip; Folin–Ciocalteu assay; Liquid–liquid microfluidic extraction; Extra virgin olive oil
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-019-01492-w

A novel liquid–liquid extraction method of phenolic compounds from extra virgin olive using microfluidic technique was developed. The microdevice of polydimethylsiloxane (PDMS) was designed in two parts; the first one to carry out the extraction of polyphenols using only an alkaline aqueous solution and the second one to develop the reaction product using Folin–Ciocalteu reagent, which was measured at 730 nm at the microchip exit. Hydrodynamic and chemical parameters, such as flowrates of extraction and reaction, length of microchannels, extraction pH, extraction buffer concentration, and concentration of Folin–Ciocalteu reagent, were evaluated. Although all parameters were important, the results showed that pH, carbonate buffer concentration, and the Folin–Ciocalteu reagent concentration were significant factors and that the increase in the length of the extraction coil enhanced the extraction percentage. The results showed higher extraction efficiency by the microfluidic method, between 46 and 67%, than for the other two batch extraction methods.