Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality par...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14649 https://www.mdpi.com/2223-7747/12/9/1826 https://doi.org/10.3390/plants12091826 |
| _version_ | 1855485402116259840 |
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| author | Monasterio, Romina Paula Trentacoste, Eduardo Rafael López Appiolaza, Carlos Beiro-Valenzuela, María Gemma Serrano-García, Irene Olmo-García, Lucía Carrasco-Pancorbo, Alegría |
| author_browse | Beiro-Valenzuela, María Gemma Carrasco-Pancorbo, Alegría López Appiolaza, Carlos Monasterio, Romina Paula Olmo-García, Lucía Serrano-García, Irene Trentacoste, Eduardo Rafael |
| author_facet | Monasterio, Romina Paula Trentacoste, Eduardo Rafael López Appiolaza, Carlos Beiro-Valenzuela, María Gemma Serrano-García, Irene Olmo-García, Lucía Carrasco-Pancorbo, Alegría |
| author_sort | Monasterio, Romina Paula |
| collection | INTA Digital |
| description | The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker. |
| format | Artículo |
| id | INTA14649 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA146492023-06-28T21:24:28Z Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions Monasterio, Romina Paula Trentacoste, Eduardo Rafael López Appiolaza, Carlos Beiro-Valenzuela, María Gemma Serrano-García, Irene Olmo-García, Lucía Carrasco-Pancorbo, Alegría Aceite de Oliva Calidad Olea europaea Compuestos Fenólicos Triterpenóidos Almacenamiento Olive Oil Quality Phenolic Compounds Triterpenoids Storage Olivo Variedad Arauco Conservación The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker. EEA La Consulta Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Monasterio, Romina Paula. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Monasterio, Romina Paula. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España Fil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: López Appiolaza, Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina Fil: López Appiolaza, Carlos. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Beiro-Valenzuela, María Gemma. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España Fil: Serrano-García, Irene. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España Fil: Olmo-García, Lucía. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España Fil: Carrasco-Pancorbo, Alegría. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España 2023-06-22T14:04:01Z 2023-06-22T14:04:01Z 2023-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/14649 https://www.mdpi.com/2223-7747/12/9/1826 2223-7747 https://doi.org/10.3390/plants12091826 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf MDPI Plants 12 (9) : 1826. (April 2023) |
| spellingShingle | Aceite de Oliva Calidad Olea europaea Compuestos Fenólicos Triterpenóidos Almacenamiento Olive Oil Quality Phenolic Compounds Triterpenoids Storage Olivo Variedad Arauco Conservación Monasterio, Romina Paula Trentacoste, Eduardo Rafael López Appiolaza, Carlos Beiro-Valenzuela, María Gemma Serrano-García, Irene Olmo-García, Lucía Carrasco-Pancorbo, Alegría Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions |
| title | Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions |
| title_full | Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions |
| title_fullStr | Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions |
| title_full_unstemmed | Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions |
| title_short | Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions |
| title_sort | storage stability of arauco virgin olive oil evolution of its quality parameters and phenolic and triterpenic compounds under different conservation conditions |
| topic | Aceite de Oliva Calidad Olea europaea Compuestos Fenólicos Triterpenóidos Almacenamiento Olive Oil Quality Phenolic Compounds Triterpenoids Storage Olivo Variedad Arauco Conservación |
| url | http://hdl.handle.net/20.500.12123/14649 https://www.mdpi.com/2223-7747/12/9/1826 https://doi.org/10.3390/plants12091826 |
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