Statistical and Multivariate Evaluation of Olive Oil Degradation During Long-Term Storage

Area of Science:

• Food Science
• Pharmaceutical Science
• Analytical Chemistry

Background:

• Extra virgin olive oil (EVOO) is prized for flavor and health benefits.
• Storage can degrade EVOO quality, affecting food and pharmaceutical applications.
• Long-term stability of EVOO as a pharmaceutical excipient is underexplored.

Purpose of the Study:

• To assess the oxidative stability of commercial EVOOs after three years of storage.
• To evaluate the impact of degradation on EVOO quality and its potential as a pharmaceutical excipient.
• To identify key indicators of oxidative degradation using statistical and chemometric tools.

Main Methods:

• Analyzed 14 commercial EVOO samples at T0 (initial) and T1 (after 3 years).
• Measured peroxide value, p-anisidine value, acidity, antioxidant activity, and extinction coefficients.
• Utilized statistical tests, principal component analysis (PCA), and clustering for data analysis.

Main Results:

• All EVOOs met initial quality standards.
• After 3 years, most samples showed significant deterioration, including reduced antioxidant activity and increased K232 values.
• PCA identified patterns related to oxidation and antioxidant capacity, distinguishing stable from unstable samples.

Conclusions:

• EVOO stability varies by brand, influenced by composition and storage.
• Antioxidant activity and extinction coefficients are crucial indicators of oxidative degradation.
• Multivariate analysis is valuable for monitoring EVOO oxidative stability for food and pharmaceutical uses.