Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics

ALONSO SALCES, ROSA MARIA; GALLO, BLANCA; POLIERO, AIMARÁ AYELEN; VIACAVA, GABRIELA ELENA; GARCÍA-GONZÁLEZ, DIEGO LUIS; GALLINA TOSCHI, TULLIA; SERVILI, MAURIZIO; BERRUETA LUIS, ANGEL

RIVISTA ITALIANA DELLE SOSTANZE GRASSE

SERVIZI EDITORIALI ASSOC SRL

Año: 2021 vol. 98 p. 283 - 286

0035-6808

The quality of virgin olive oil (VOO) is related to its oxidative stability, storage, and sensory and nutritional properties. VOO oxidation leads to the formation of off-flavour substances, degradation of its bioactive antioxidants and accumulation of degradation compounds, causing the loss of its sensory and health-promoting qualities, its commercial value and consumer acceptance [1]. VOO resistance to oxidation depends on its chemical composition and its exposure to pro-oxidant factors such as oxygen, light and temperature. VOO stability during storage was studied by an untargeted metabolomics approach based on 1H-NMR fingerprinting and pattern recognition simulating normal shelf life conditions throughout its commercialization. A representative set of VOOs covering the full range of possible chemical compositions were exposed to light (500 lux for 12h/day) at 25 ºC for 12 months or stored in the dark at 25 ºC, 30 ºC and 35 ºC for 24 months.