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Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils.
Nat Prod Res. 2020 Jan; 34(1):78-86.NP

Abstract

The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The present paper investigated the changes of major and minor components and oxidation indices of three monovarietal extra virgin olive oils after 18 months of storage at room temperature and in dark glass bottles conditions. After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients, fatty acids composition, chlorophyll and carotenoid content, did not exceed the upper limits set by European Community Regulations for extra-virgin olive oils. Given the importance of the phenolic fraction, UHPLC-HESI-MS metodology was used. A decrease in 3,4-DHPEA-EDA (oleacin) and p-HPEA-EDA (oleochantal) was detected whereas, an increase of tyrosol and hydroxytyrosol was measured as a consequence of degradation of ligstroside and oleuropein derivatives. Based on the results it is possible to observe the high nutritional value of the studied oils even after 18 months of conservation.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Di Stefano V
Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy.
Melilli MG
Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, Catania, Italy.

MeSH

Fatty AcidsFood QualityFood StorageGlucosidesIridoid GlucosidesIridoidsItalyOlive OilOxidation-ReductionPhenolsPyrans

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30896291

Citation

Di Stefano, Vita, and Maria Grazia Melilli. "Effect of Storage On Quality Parameters and Phenolic Content of Italian Extra-virgin Olive Oils." Natural Product Research, vol. 34, no. 1, 2020, pp. 78-86.
Di Stefano V, Melilli MG. Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils. Nat Prod Res. 2020;34(1):78-86.
Di Stefano, V., & Melilli, M. G. (2020). Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils. Natural Product Research, 34(1), 78-86. https://doi.org/10.1080/14786419.2019.1587434
Di Stefano V, Melilli MG. Effect of Storage On Quality Parameters and Phenolic Content of Italian Extra-virgin Olive Oils. Nat Prod Res. 2020;34(1):78-86. PubMed PMID: 30896291.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils. AU - Di Stefano,Vita, AU - Melilli,Maria Grazia, Y1 - 2019/03/21/ PY - 2019/3/22/pubmed PY - 2020/3/11/medline PY - 2019/3/22/entrez KW - Oleacin KW - UHPLC-HESI-MS KW - hydroxytyrosol KW - oil aging KW - oleochantal SP - 78 EP - 86 JF - Natural product research JO - Nat Prod Res VL - 34 IS - 1 N2 - The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The present paper investigated the changes of major and minor components and oxidation indices of three monovarietal extra virgin olive oils after 18 months of storage at room temperature and in dark glass bottles conditions. After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients, fatty acids composition, chlorophyll and carotenoid content, did not exceed the upper limits set by European Community Regulations for extra-virgin olive oils. Given the importance of the phenolic fraction, UHPLC-HESI-MS metodology was used. A decrease in 3,4-DHPEA-EDA (oleacin) and p-HPEA-EDA (oleochantal) was detected whereas, an increase of tyrosol and hydroxytyrosol was measured as a consequence of degradation of ligstroside and oleuropein derivatives. Based on the results it is possible to observe the high nutritional value of the studied oils even after 18 months of conservation. SN - 1478-6427 UR - https://www.unboundmedicine.com/medline/citation/30896291/Effect_of_storage_on_quality_parameters_and_phenolic_content_of_Italian_extra_virgin_olive_oils_ DB - PRIME DP - Unbound Medicine ER -