Storage effect on olive oil phenols: cultivar-specific responses

Area of Science:

• Agricultural Science
• Food Chemistry
• Biochemistry

Background:

• Olive oil quality and health benefits are threatened by oxidation during production and storage.
• Understanding factors influencing olive oil's oxidative stability is crucial for maintaining its quality.

Purpose of the Study:

• To investigate the impact of olive genotype on polar phenolic content and oxidative stability after seven months of storage.
• To identify specific olive cultivars with enhanced resistance to oxidation.

Main Methods:

• Analysis of eight Italian olive cultivars (Leccino, Leccio del Corno, Moraiolo, Frantoio, Bianchera, Pendolino, Maurino, Caninese).
• Chemical analysis including free fatty acids, peroxide value, K232, K268, and UPLC-DAD for phenolic compounds.
• Comparison of oil properties at the beginning (Control) and after seven months of storage (Stored).

Main Results:

• Oxidation indicators (free fatty acids, peroxide values, K232, K268) increased significantly after storage.
• Leccino, Moraiolo, and Pendolino cultivars exhibited lower susceptibility to oxidation compared to Bianchera and Caninese.
• Cultivars with higher oxidative resistance showed elevated levels of specific phenolic compounds like hydroxytyrosol and tyrosol.

Conclusions:

• Olive genotype significantly influences the oxidative stability of olive oil.
• Specific phenolic profiles, particularly higher concentrations of certain phenols, are associated with greater resistance to oxidation.
• Findings provide insights for selecting olive cultivars to produce oils with improved shelf-life and quality.