Effect of storage conditions on the quality of arbequina extra virgin olive oil and the impact on the composition of flavor-related compounds (phenols and volatiles)
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2021Metadata
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Caipo Coral, Leeanny Johary
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Effect of storage conditions on the quality of arbequina extra virgin olive oil and the impact on the composition of flavor-related compounds (phenols and volatiles)
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Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected
that the product retains its chemical properties and preserves its ‘extra virgin’ category. However,
inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO
was exposed to five storage conditions for up to one year to study the effects on the quality of the oil
and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition
were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds,
α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate
the relationships between the composition of EVOOs and the storage conditions. EVOOs stored
at −23 and 23 ◦C in darkness and 23 ◦C with light, differed from the oils stored at 30 and 40 ◦C in
darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds
and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also
increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a
marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions
identified for the storage conditions at 30 and 40 ◦C. Therefore, early oxidation in EVOO could be
monitored by measuring (E)-2-nonenal levels.
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Foods 2021, 10, 2161
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