Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method

Abstract Lipids oxidation is one of the main ways that affect the nutritional quality of extra virgin olive oil (EVOO) by losing its phenolic substances and especially during heating treatments. This study was focused on the evaluation of the effect of Myrtus communis phenolic compounds-enriched extra virgin olive oil (McPC-EEVOO) on phenolic compounds composition during flame, oven at 180 °C and microwave heating, at different exposure times, evaluated by reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD. The K 232 and K 270 were also evaluated for all heating treatments. The obtained results showed that the enrichment of EVOO by myrtle extracts significantly prevents the consumption of endogenous phenolic compound from EVOO as phenolic alcohol and flavonoids in comparison to the control (EVOO without enrichment). The most protective effect was found during flame and microwave heating. The K 232 values were significantly reduced during flame heating compared to the control and followed by oven heating, although K 232 values in microwave heating were similar for all the oil examines. K 270 was not affected by this enrichment of EVOO.