Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C.J Agric Food Chem. 2015 Aug 05; 63(30):6779-86.JA
Virgin olive oil (VOO) phenolic compounds have high nutritional and biological properties. The purpose of this research was to study the stability of VOO phenolic compounds during long-term storage (18 months) at different temperatures (5, 15, 25, and 50 °C) and to verify the advantage of storing VOO at a temperature lower than the usual commercial conditions (20-25 °C). Four monovarietal VOOs that differed in their fatty acid profile and content of natural antioxidants were used in this study. The degradation of secoiridoid phenolics during storage displayed pseudo-first-order kinetics and depended on the initial content of phenolics related to olive oil variety. The initial degradation rate was similar at 5 and 15 °C but increased considerably at 25 °C and was even faster at 50 °C. Tyrosol derivatives were more stable than hydroxytyrosol compounds, especially in closed bottles with limited oxygen availability. The increase in the content of simple phenolics, the decrease of their secoiridoid derivatives, or the ratio of simple to secoiridoid phenolics could be used as indices of the oxidative and hydrolytic degradation of VOO phenolics. The shelf life of the studied VOO was considerably extended at reduced storage temperature (15 vs 25 °C). Moreover, storage conditions affected VOO phenolic content and therefore the expiration date of the health claim that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
