Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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)

Version 1 : Received: 29 July 2021 / Approved: 29 July 2021 / Online: 29 July 2021 (15:27:35 CEST)

A peer-reviewed article of this Preprint also exists.

Caipo, L.; Sandoval, A.; Sepúlveda, B.; Fuentes, E.; Valenzuela, R.; Metherel, A.H.; Romero, N. 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). Foods 2021, 10, 2161. Caipo, L.; Sandoval, A.; Sepúlveda, B.; Fuentes, E.; Valenzuela, R.; Metherel, A.H.; Romero, N. 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). Foods 2021, 10, 2161.

Journal reference: Foods 2021, 10, 2161
DOI: 10.3390/foods10092161

Abstract

Abstract: 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.

Keywords

olive oil; quality; storage conditions; phenols; volatile compounds; E-2-Nonenal

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