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The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile.
Food Chem. 2021 Jan 30; 336:127730.FC

Abstract

Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the phenolic content of 160 extra VOOs (EVOOs) after 12 months storage in darkness at 20 °C. Phenolic concentration was decreased 42.0 ± 24.3% after this period and this reduction strongly depended on the initial phenolic profile. Hence, EVOOs with predominance in oleacein and oleocanthal experienced a larger decrease in phenolic content than oils enriched in other phenols. Complementarily, hydroxytyrosol and oleocanthalic acid increased significantly in aged EVOOs, which allowed their discrimination from recently produced EVOOs. These changes are explained by degradation of main secoiridoids during storage due to their antioxidant properties. Hydroxytyrosol and oleocanthalic acid can be considered markers of olive oil ageing, although they can also provide information about quality or stability.

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Authors+Show Affiliations

Castillo-Luna A
Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
Criado-Navarro I
Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
Ledesma-Escobar CA
Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
López-Bascón MA
Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain. Electronic address: a92lobam@uco.es.
Priego-Capote F
Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain. Electronic address: feliciano.priego@uco.es.

MeSH

AntioxidantsArea Under CurveChromatography, High Pressure LiquidFood StorageIridoidsOlive OilPhenolsPhenylethyl AlcoholROC CurveTandem Mass SpectrometryTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32768900

Citation

Castillo-Luna, A, et al. "The Decrease in the Health Benefits of Extra Virgin Olive Oil During Storage Is Conditioned By the Initial Phenolic Profile." Food Chemistry, vol. 336, 2021, p. 127730.
Castillo-Luna A, Criado-Navarro I, Ledesma-Escobar CA, et al. The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile. Food Chem. 2021;336:127730.
Castillo-Luna, A., Criado-Navarro, I., Ledesma-Escobar, C. A., López-Bascón, M. A., & Priego-Capote, F. (2021). The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile. Food Chemistry, 336, 127730. https://doi.org/10.1016/j.foodchem.2020.127730
Castillo-Luna A, et al. The Decrease in the Health Benefits of Extra Virgin Olive Oil During Storage Is Conditioned By the Initial Phenolic Profile. Food Chem. 2021 Jan 30;336:127730. PubMed PMID: 32768900.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile. AU - Castillo-Luna,A, AU - Criado-Navarro,I, AU - Ledesma-Escobar,C A, AU - López-Bascón,M A, AU - Priego-Capote,F, Y1 - 2020/08/02/ PY - 2020/05/20/received PY - 2020/07/27/revised PY - 2020/07/29/accepted PY - 2020/8/10/pubmed PY - 2020/10/29/medline PY - 2020/8/10/entrez KW - Extra-virgin olive oil KW - Health claim KW - Hydroxytyrosol KW - LC–MS/MS KW - Oleocanthalic acid KW - Phenols KW - Secoiridoids KW - Storage SP - 127730 EP - 127730 JF - Food chemistry JO - Food Chem VL - 336 N2 - Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the phenolic content of 160 extra VOOs (EVOOs) after 12 months storage in darkness at 20 °C. Phenolic concentration was decreased 42.0 ± 24.3% after this period and this reduction strongly depended on the initial phenolic profile. Hence, EVOOs with predominance in oleacein and oleocanthal experienced a larger decrease in phenolic content than oils enriched in other phenols. Complementarily, hydroxytyrosol and oleocanthalic acid increased significantly in aged EVOOs, which allowed their discrimination from recently produced EVOOs. These changes are explained by degradation of main secoiridoids during storage due to their antioxidant properties. Hydroxytyrosol and oleocanthalic acid can be considered markers of olive oil ageing, although they can also provide information about quality or stability. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32768900/The_decrease_in_the_health_benefits_of_extra_virgin_olive_oil_during_storage_is_conditioned_by_the_initial_phenolic_profile_ DB - PRIME DP - Unbound Medicine ER -