Effect of light exposure on functional compounds of monovarietal extra virgin olive oils and oil mixes during early storage as evaluated by fluorescence spectra

DÍAZ, GABRIELA; PEGA, JUAN; PRIMROSE, DEBORA; SANCHO, ANA; NANNI, MARIANA

FOOD ANALYTICAL METHODS

SPRINGER

Lugar: Berlin; Año: 2019

1936-9751

The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especiallyvitamin E and chlorophyll, can affect the quality of the product. However, theeffect of light exposure on these functional compounds and their relation with oilquality, during the early storage of EVOO, is not clear. In this study, weevaluated the photochemical stability of vitamin E and chlorophyll in twomonovarietal EVOO, Picual (PEVOO) and Farga (FEVOO), and in mixed oliveoils (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 daysand the amounts of vitamin E and clorophyll were assessed by fluorescencespectra. Peroxide value (PV) and acidity index (AI) were also determined.Results showed that MOO contained significantly lower contents of vitamin Eand chlorophyll than PEVOO or FEVOO before light exposure (p< 0.001).However, these compounds showed a significant decrease in PEVOO andFEVOO throughout light exposure (p< 0.001). Interestingly, although the effectof oil variety and light exposure on PV and AI determinations was significant (p