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Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12‐Month Storage
Author(s) -
de la TorreRobles Amelia,
Monteagudo Celia,
MariscalArcas Miguel,
LorenzoTovar Maria Luisa,
OleaSerrano Fátima,
Rivas Ana
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12198
Subject(s) - hydroxytyrosol , tyrosol , chemistry , food science , vanillic acid , phenol , phenols , flavonoid , ferulic acid , cultivar , olea , botany , polyphenol , olive oil , organic chemistry , biology , antioxidant
Storage conditions influence the maximum time for which the composition and sensory characteristics of olive oils can be guaranteed. The purpose of this research was to study the quality and phenol content of extra virgin olive oil (EVOO) after storage for 1 year in different types of containers under darkness or light. Three Spanish cultivars with quantitatively different phenol contents were selected for the study. Storage under light conditions impaired the physicochemical and sensorial properties of the three cultivars, and reduced total phenolics, but there was an increase in hydroxytyrosol and tyrosol concentrations. It also markedly decreased their total phenolic content, especially when kept in polyethylene containers exposed to light, with reductions ranging from 4.28% for vanillic acid in Picual oils stored in dark glass containers under dark conditions to 97.82% for ferulic acid in Arbequina oils stored in polyethylene containers under light conditions. There was a reduced concentration of flavonoid and lignan concentrations after 1 year of storage, with the greatest decrease (98.01% of initial content) being observed for in the flavonoid apigenin. These results indicate that EVOO should be stored in dark glass containers under dark conditions for the optimal preservation of its quality and phenol content.

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