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Abstract Phenolic compounds represent a unique and functional part of the polar fraction of virgin olive oils. Many different approaches for the analysis of these compounds have been published, which has led to ambiguous results that are difficult to compare. In order to explain the controversial data reported in the literature, extraction techniques (solid‐phase extraction, SPE, and liquid‐liquid extraction, LLE), methods of analysis (HPLC and colorimetric assay) and quantification methods have been re‐investigated with genuine olive oil phenols. The optimized LLE system led to high recovery of the nine major olive oil phenolics (93%) and, in addition, was at least as good as the SPE technique in view of costs, solvent and sample consumption, and analysis time. SPE was shown to be problematic because of the selectivity towards the individual phenolics, particularly the aglycone‐type ones. The proposed LLE/HPLC method was compared with the traditional colorimetric assay (Folin‐Ciocalteu method) by analyzing 23 samples of virgin olive oils. A strong correlation between both methods has been found, suggesting that the colorimetric assay is reasonably valid for a rough prediction of the total phenolic content. In the literature, the level of phenolics is expressed in several different units (reference compound equivalents in case of colorimetric measurements and ppm in HPLC measurements). As these units can differ in orders of magnitude, it is necessary to convert the data to a common base before comparing or combining them.
Hrnčiřík et al. (Sun,) studied this question.