The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

Castillo-Luna, A.; Criado-Navarro, Inmaculada; Ledesma‐Escobar, Carlos A.; López-Bascón, M.A.; Priego‐Capote, Feliciano

doi:10.1016/j.foodchem.2020.127730

Cited by 42 publications

(50 citation statements)

References 21 publications

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“…The increase in tyrosol and hydroxytyrosol was not proportional to that of elenolic acid (molar ratio), possibly due to the active role of both phenols as antioxidants, which can trap free radicals formed under different storage conditions. Castillo-Luna et al [10] proposed hydroxytyrosol as a reliable marker to detect aged EVOOs and blends prepared with aged EVOOs.…”

Section: Behavior Of Phenolic Compounds During Storagementioning

confidence: 99%

“…This large degradation could be explained by the chemical structure and reactivity of secoiridoid derivatives. Oleacein and oleocanthal, with two aldehydic functional groups in an open configuration, possess larger reactivity than monoaldehyde oleuropein aglycone isomers, which are mainly present in a closed configuration [10]. Tsolakou et al [12] has proposed oleocanthalic acid formed by oxidation of oleocanthal as a marker of EVOO ageing.…”

Section: Behavior Of Phenolic Compounds During Storagementioning

confidence: 99%

“…Moreover, its minor components, such as phenolic compounds responsible for the bitter and pungent taste of olive oil [6] or volatile compounds responsible for the aroma [7], can be negatively affected by a series of chemical reactions that favor oxidative processes in the oil [8]. The formation of undesirable compounds such as ketones, aldehydes, volatile acids [9] and oxidized phenols [10] can alter the characteristic flavor of EVOO [9] and be detrimental to its nutraceutical properties [1].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have demonstrated the effects of storage conditions on oil phenols, reporting a decrease in total phenolic content, oxidation of secoiridoid derivatives and increases in hydroxytyrosol and tyrosol, among others [1,[10][11][12][13]. Although a specific phenolic content or composition is not included in the IOC Trade Standard [2], a decrease in its content or significant changes in its composition can affect the stability of olive oils [6,14].…”

Section: Introductionmentioning

confidence: 99%

“…While several studies have been published on the effects of storage conditions (light, temperature, oxygen, time, type of packaging) on quality of EVOO or VOO [5,[15][16][17][18], few have also focused on the effects of storage conditions on the composition of phenolic or volatile compounds. Moreover, information on the effects of storage conditions on both types of compounds is scarce [10][11][12][13][19][20][21][22][23][24][25][26]. Thus, the aim of this study was to investigate the effects of five storage conditions on the quality parameters of Arbequina variety EVOO, and how these storage conditions impact flavor-related compounds, particularly phenols and volatiles.…”

Section: Introductionmentioning

confidence: 99%

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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)

Caipo¹,

Sandoval²,

Sepúlveda³

et al. 2021

Preprint

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Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended 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, in-adequate 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 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 were associated with 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 E2-Nonenal levels.

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Section: Behavior Of Phenolic Compounds During Storagementioning

confidence: 99%

Section: Behavior Of Phenolic Compounds During Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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)

Caipo¹,

Sandoval²,

Sepúlveda³

et al. 2021

Preprint

View full text Add to dashboard Cite

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Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil

Garavaglia

Costa

Menezes

et al. 2022

J Americ Oil Chem Soc

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The Brazilian olive oil production has been growing in recent decades and largest plantations are on two different zones, from Serra da Mantiqueira (states of Minas Gerais and S ão Paulo) and Campanha Gaúcha (state of Rio Grande do Sul). The total planted area, in 2022, reached approximately 6500 hectares. The aim of the present study was to characterize the sensory and analytical parameters of extra virgin olive oils (EVOO) from Southwestern (Serra da Mantiqueira) and Southern (Campanha Gaúcha) Brazil regions. Twenty-two EVOO samples were obtained from different cultivars of unlike regions. Quality parameters, oxidative stability, phenolic compounds ortho-diphenols and fatty acids were analyzed and relationships with olive variety or region. From the chemical perspective, the EVOO exhibited all parameters within the necessary to be qualified as extra virgin, according to international standard definitions. All samples showed a good quality of sensory perceptions and a high level of polyphenols, which are varied among samples but was more intense in Campanha Gaúcha olive oils.

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Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications

Álvares,

Silva,

Cavalcante

et al. 2024

J Americ Oil Chem Soc

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Olive leaves currently represent a waste from olive oil industry that can be reused as source of polyphenols and other compounds. The objective of this study was to test whether incorporation of olive leaf powder directly in olive oils can enhance and modify its chemical‐sensory quality. Thus, leaves from cultivar “Koroneiki” were washed, sanitized, dried (37–40°C for 48 h) and milled until obtaining a powder that was added to “Arbequina” and “Koroneiki” extra virgin olive oils, at 1% and 3%. The oils were stored in dark conditions at room temperature and samples were checked after 0, 3, 6 and 12 months. The quality parameters, sensory properties, and nutrition quality (total phenolics, antioxidant, oleuropein and alpha‐tocopherol) were evaluated. The olive leaves affected quality and chemical composition, mainly increasing resistance to oxidation, which was not verified in samples without leaves addition. The incorporation of leaves powder significantly increased the contents of C6‐C5 alcohols/aldehydes, intensity of the green fruity and bitter, also artichoke, herbs, tomato leaf, olive leaves and banana peels sensations.

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The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

Cited by 42 publications

References 21 publications

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)

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)

Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil

Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications

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