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Changes induced by UV radiation during virgin olive oil storage
G Luna1, M T Morales, R Aparicio
1Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, c/ Professor García Gonzalez 2, 41012 Seville, Spain.
Journal of Agricultural and Food Chemistry
|June 22, 2006
Summary
UV radiation significantly oxidizes virgin olive oil, decreasing beneficial phenols and altering sensory profiles. This study identifies key volatile compounds linked to rancidity, aiding in quality assessment.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Virgin olive oil quality is influenced by various factors, including light exposure.
- UV radiation is known to degrade sensitive food components, potentially affecting oil stability.
Purpose of the Study:
- To investigate the impact of UV radiation on the chemical and sensory properties of virgin olive oils (Arbequina and Picual).
- To identify volatile compounds associated with UV-induced oxidation and sensory changes.
Main Methods:
- Exposure of virgin olive oil samples to controlled doses of UV radiation.
- Analysis of chemical composition, including total phenols and fatty acids.
- Sensory evaluation of irradiated and non-irradiated samples.
- Gas chromatography-mass spectrometry (GC-MS) to identify and quantify volatile compounds.
Main Results:
- UV radiation induced significant oxidation even at low doses.
- Decreased levels of total phenols and fatty acids were observed.
- Sensory attributes shifted from bitter and fruity towards rancid.
- Increased concentrations of volatile aldehydes (acetaldehyde, 2-butenal, 2-pentenal, hexanal, nonanal, 2-decenal) and octane were detected.
- High correlations were found between nonanal, hexanal, pentanal, and the rancid sensory attribute.
Conclusions:
- UV radiation negatively impacts virgin olive oil quality by promoting oxidation and altering sensory characteristics.
- Specific volatile compounds, particularly nonanal and 2-decenal, can serve as reliable indicators of UV-induced alteration in virgin olive oil.
- Multiple Ridge regression using these volatile compounds can predict the extent of sample degradation.
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