The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

A Castillo-Luna; I Criado-Navarro; C A Ledesma-Escobar; M A López-Bascón; F Priego-Capote

doi:10.1016/j.foodchem.2020.127730

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. doi: 10.1016/j.foodchem.2020.127730. Epub 2020 Aug 2.

Authors

A Castillo-Luna¹, I Criado-Navarro¹, C A Ledesma-Escobar¹, M A López-Bascón², F Priego-Capote³

Affiliations

¹ 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.
² 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.
³ 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.

PMID: 32768900
DOI: 10.1016/j.foodchem.2020.127730

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.

Keywords: Extra-virgin olive oil; Health claim; Hydroxytyrosol; LC–MS/MS; Oleocanthalic acid; Phenols; Secoiridoids; Storage.

MeSH terms

Antioxidants / chemistry
Area Under Curve
Chromatography, High Pressure Liquid
Food Storage / methods*
Iridoids / analysis
Olive Oil / chemistry*
Phenols / analysis
Phenols / chemistry*
Phenylethyl Alcohol / analogs & derivatives
Phenylethyl Alcohol / analysis
ROC Curve
Tandem Mass Spectrometry
Time Factors

Substances

Antioxidants
Iridoids
Olive Oil
Phenols
3,4-dihydroxyphenylethanol
Phenylethyl Alcohol