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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

Year: 2026

Type: article

Abstract: 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.

Source: Food Analytical Methods

DOI: 10.1007/s12161-026-03182-w

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

Institution: Sultan Qaboos University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: hybrid

Estimated APC paid: $2,490

Funder: Sultan Qaboos University