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Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of compounds present in the oil, phenols stand out, not only for producing the bitter-pungent perception but also for their antioxidant properties, which contribute to human health protection. The addition of plants can change the phenolic profile due to a migration of plant antioxidants to the oil. The aim of this work was to study the evolution of the oxidative process of extra virgin olive oil under mild storage conditions for 8 months, monitoring the individual content of 15 phenols by High Performance Liquid Chromatography (HPLC) and the changes of the phenolic profile of the non-flavoured oil compared with the same flavoured (rosemary and basil) oil. The oxidative alteration was more marked in virgin than in flavoured oils, where it happened slowly. Throughout storage, the behaviour of the phenols varied, resulting in a decrease in their concentration, except in the case of tyrosol and hydroxytyrosol. The addition of plants had an antioxidant effect, slowing down the oxidative process, which prolongs the shelf life of the flavoured oil compared to the unflavoured oil. Furthermore, multivariate statistical analyses allowed the classification and differentiation of the different samples.

Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?