Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions.
Food Chem
; 311: 126044, 2020 May 01.
Article
en En
| MEDLINE
| ID: mdl-31869643
ABSTRACT
The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low (<20-200 mg/kg), medium (450-700 mg/kg), and high polyphenolic levels (750-1400 mg/kg) were used. We found high correlations among peroxide values, K232, K270, and storage time. Oleuropein derivatives decreased by 98%, 89%, and 85% in EVOOs with low, medium, and high polyphenolic levels, respectively, with the highest depletion occurring in those with the lowest initial concentrations. Besides having higher α-tocopherol protection from oxidative phenomena, EVOOs with the highest phenolic fractions showed lower head space accumulations of off-flavour volatile substances and thus demonstrated the best retention of sensory and health benefits. We propose that the shelf life of EVOOs can be determined from their initial levels of oleuropein derivatives.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Ácido Oléico
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Alfa-Tocoferol
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Iridoides
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Almacenamiento de Alimentos
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Polifenoles
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Aceite de Oliva
Idioma:
En
Año:
2020
Tipo del documento:
Article