Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

Food Chem. 2017 Aug 15:229:726-733. doi: 10.1016/j.foodchem.2017.02.151. Epub 2017 Mar 3.

Abstract

The influence of light exposure on the quality of commercially available extra-virgin olive oils (EVOOs) of different chemical composition was studied as a function of storage (11weeks) under conditions simulating market storage. By mildly stripping the polyphenols from oil 'A', with high levels of polyphenols and oleic acid, and oil 'B', exhibiting a medium level of polyphenols and a low level of oleic acid, 'C' and 'D' EVOOs were obtained. Ten EVOOs were produced as mixtures of these four oils. The initial concentrations of oleic acid and polyphenols in the 14 oils ranged from 64.5 to 77.7% and 18.1 to 1476.7mg/kg, respectively. The extinction coefficient K270 well reflected the EVOO product quality. EVOOs richer in oleuropein derivatives showed superior oxidative stability, which resulted in lower off-flavour volatile compound production and α-tocopherol and polyphenols losses, and thus, higher EVOO sensory and health benefits.

Keywords: C(7)–C(11) aldehydes; Exposure to light; K(270); Phenolic compounds; Storage; Tocopherols.

MeSH terms

  • Food Storage / methods*
  • Food Storage / standards
  • Iridoid Glucosides
  • Iridoids / analysis
  • Iridoids / chemistry
  • Lighting / adverse effects*
  • Lighting / methods*
  • Lighting / standards
  • Oleic Acid / analysis
  • Oleic Acid / chemistry
  • Olive Oil / analysis
  • Olive Oil / chemistry*
  • Oxidation-Reduction
  • Polyphenols / analysis
  • Polyphenols / chemistry
  • Time Factors
  • alpha-Tocopherol

Substances

  • Iridoid Glucosides
  • Iridoids
  • Olive Oil
  • Polyphenols
  • oleuropein
  • Oleic Acid
  • alpha-Tocopherol