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

A Castillo-Luna1, I Criado-Navarro1, C A Ledesma-Escobar1

  • 1Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.

Food Chemistry
|August 10, 2020
PubMed
Summary

Virgin olive oil (VOO) phenolic compounds decrease significantly over 12 months of storage. Specific phenols like oleacein and oleocanthal degrade, while hydroxytyrosol and oleocanthalic acid increase, marking aged VOO.

Keywords:
Extra-virgin olive oilHealth claimHydroxytyrosolLC–MS/MSOleocanthalic acidPhenolsSecoiridoidsStorage

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Area of Science:

  • Food Chemistry
  • Nutritional Science
  • Agricultural Science

Background:

  • Phenolic compounds in virgin olive oil (VOO) are linked to health benefits and are recognized by European authorities.
  • The stability and degradation of these phenols during storage are crucial for maintaining VOO quality and health claims.

Purpose of the Study:

  • To investigate the changes in phenolic content of extra virgin olive oils (EVOOs) after 12 months of storage under controlled conditions.
  • To identify specific phenolic compounds that change significantly during aging and can serve as indicators of VOO quality and stability.

Main Methods:

  • Analysis of phenolic profiles in 160 extra virgin olive oil (EVOO) samples before and after 12 months of storage in darkness at 20°C.
  • Quantification of major phenolic compounds, including secoiridoids, to assess degradation and formation during storage.

Main Results:

  • A significant average decrease of 42.0% ± 24.3% in total phenolic concentration was observed after 12 months of storage.
  • EVOOs rich in oleacein and oleocanthal showed a greater reduction in phenolic content compared to those with other phenol profiles.
  • Hydroxytyrosol and oleocanthalic acid levels increased significantly in aged EVOOs, distinguishing them from fresh samples.

Conclusions:

  • The degradation of major secoiridoids, driven by their antioxidant activity, explains the observed changes in phenolic profiles during VOO storage.
  • Hydroxytyrosol and oleocanthalic acid can serve as reliable markers for assessing olive oil aging, quality, and stability.
  • Understanding these phenolic changes is vital for preserving the health benefits and quality of virgin olive oil.