Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear...
| Autores principales: | , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2019
|
| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007%2Fs12161-019-01629-x http://hdl.handle.net/20.500.12123/5813 https://doi.org/10.1007/s12161-019-01629-x |
| _version_ | 1855035563412815872 |
|---|---|
| author | Diaz, Gabriela Esther Pega, Juan Franco Primrose, D. Sancho, Ana Maria Nanni, Mariana |
| author_browse | Diaz, Gabriela Esther Nanni, Mariana Pega, Juan Franco Primrose, D. Sancho, Ana Maria |
| author_facet | Diaz, Gabriela Esther Pega, Juan Franco Primrose, D. Sancho, Ana Maria Nanni, Mariana |
| author_sort | Diaz, Gabriela Esther |
| collection | INTA Digital |
| description | The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear. In this study, we evaluated the photochemical stability of vitamin E and chlorophyll in two monovarietal EVOO, Picual (PEVOO) and Farga (FEVOO), and in mixed olive oils (MOO) containing 70:30 v/v of EVOO and sunflower oil (SO), respectively. PEVOO, FEVOO, MOO and SO were subjected to light exposure for 7 days, and the amounts of vitamin E and chlorophyll were assessed by fluorescence spectra. Peroxide value (PV) and acidity index (AI) were also determined. Results showed that MOO contained significantly lower contents of vitamin E and chlorophyll than PEVOO or FEVOO before light exposure (p < 0.001). However, these compounds showed a significant decrease in PEVOO and FEVOO throughout light exposure (p < 0.001). Interestingly, although the effect of oil variety and light exposure on PV and AI determinations was significant (p < 0.001), all the oils showed values which were in accordance with the International Olive Council (IOC) standards. Principal component analysis (PCA) highlighted antioxidant changes in EVOO, MOO and SO upon this short period of light exposure. As a whole, our results indicate that, unlike PV and AI determinations, fluorescence spectra analysis may be an interesting tool for quality control in EVOO mixed with other oils or subjected to inadequate storage conditions. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5813 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA58132019-12-04T14:32:59Z Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra Diaz, Gabriela Esther Pega, Juan Franco Primrose, D. Sancho, Ana Maria Nanni, Mariana Olive Oil Fluorescence Oxidation Antioxidants Storages Food Storage Aceite de Oliva Fluorescencia Oxidación Antioxidante Almacenamiento Almacenamiento de Alimentos Light Exposure Fluorescence Spectra Exposición a la Luz Espectros de Fluorescencia The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear. In this study, we evaluated the photochemical stability of vitamin E and chlorophyll in two monovarietal EVOO, Picual (PEVOO) and Farga (FEVOO), and in mixed olive oils (MOO) containing 70:30 v/v of EVOO and sunflower oil (SO), respectively. PEVOO, FEVOO, MOO and SO were subjected to light exposure for 7 days, and the amounts of vitamin E and chlorophyll were assessed by fluorescence spectra. Peroxide value (PV) and acidity index (AI) were also determined. Results showed that MOO contained significantly lower contents of vitamin E and chlorophyll than PEVOO or FEVOO before light exposure (p < 0.001). However, these compounds showed a significant decrease in PEVOO and FEVOO throughout light exposure (p < 0.001). Interestingly, although the effect of oil variety and light exposure on PV and AI determinations was significant (p < 0.001), all the oils showed values which were in accordance with the International Olive Council (IOC) standards. Principal component analysis (PCA) highlighted antioxidant changes in EVOO, MOO and SO upon this short period of light exposure. As a whole, our results indicate that, unlike PV and AI determinations, fluorescence spectra analysis may be an interesting tool for quality control in EVOO mixed with other oils or subjected to inadequate storage conditions. Fil: Diaz, Gabriela Esther. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Primrose, D. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. 2019-09-09T10:46:16Z 2019-09-09T10:46:16Z 2019-08-19 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007%2Fs12161-019-01629-x http://hdl.handle.net/20.500.12123/5813 1936-9751 1936-976X https://doi.org/10.1007/s12161-019-01629-x eng info:eu-repo/semantics/restrictedAccess application/pdf Springer Food Analytical Methods 12 (12) : 2709–2718 (December 2019) |
| spellingShingle | Olive Oil Fluorescence Oxidation Antioxidants Storages Food Storage Aceite de Oliva Fluorescencia Oxidación Antioxidante Almacenamiento Almacenamiento de Alimentos Light Exposure Fluorescence Spectra Exposición a la Luz Espectros de Fluorescencia Diaz, Gabriela Esther Pega, Juan Franco Primrose, D. Sancho, Ana Maria Nanni, Mariana Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra |
| title | Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra |
| title_full | Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra |
| title_fullStr | Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra |
| title_full_unstemmed | Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra |
| title_short | Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra |
| title_sort | effect of light exposure on functional compounds of monovarietal extra virgin olive oils and oil mixes during early storage as evaluated by fluorescence spectra |
| topic | Olive Oil Fluorescence Oxidation Antioxidants Storages Food Storage Aceite de Oliva Fluorescencia Oxidación Antioxidante Almacenamiento Almacenamiento de Alimentos Light Exposure Fluorescence Spectra Exposición a la Luz Espectros de Fluorescencia |
| url | https://link.springer.com/article/10.1007%2Fs12161-019-01629-x http://hdl.handle.net/20.500.12123/5813 https://doi.org/10.1007/s12161-019-01629-x |
| work_keys_str_mv | AT diazgabrielaesther effectoflightexposureonfunctionalcompoundsofmonovarietalextravirginoliveoilsandoilmixesduringearlystorageasevaluatedbyfluorescencespectra AT pegajuanfranco effectoflightexposureonfunctionalcompoundsofmonovarietalextravirginoliveoilsandoilmixesduringearlystorageasevaluatedbyfluorescencespectra AT primrosed effectoflightexposureonfunctionalcompoundsofmonovarietalextravirginoliveoilsandoilmixesduringearlystorageasevaluatedbyfluorescencespectra AT sanchoanamaria effectoflightexposureonfunctionalcompoundsofmonovarietalextravirginoliveoilsandoilmixesduringearlystorageasevaluatedbyfluorescencespectra AT nannimariana effectoflightexposureonfunctionalcompoundsofmonovarietalextravirginoliveoilsandoilmixesduringearlystorageasevaluatedbyfluorescencespectra |