Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim

• Published in: Foods 2023-10, Vol.12 (20), p.3799
• Main Authors: Frisina, Marialaura, Bonacci, Sonia, Oliverio, Manuela, Nardi, Monica, Vatrano, Thomas Patrizio, Procopio, Antonio
• Format: Article
• Language: English
• Subjects: Acids; Bioactive compounds; Biological activity; Blood levels; Coefficient of variation; Cultivars; extra virgin olive oil (EVOO); Food; Functional foods; Functional foods & nutraceuticals; high-resolution mass spectrometry; Lipids; method validation; Oleuropein; Olive oil; Phenolic compounds; Phenols; Polyphenols; Quality standards; Quantitative analysis; Safety and security measures; Scientific equipment and supplies industry; secoiridoids; Tyrosol
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12203799

The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 g of oil. The main purpose of the work was to characterize the phenolic profile of two commercially available Calabrian monovarietal EVOOs (Nocellara del Belice, VN; Dolce di Rossano, VDR), and to study the effect of one-year storage on secoiridoids composition, by monthly controls. A new UHPLC-ESI-HRMS method was developed and validated, thus facilitating the EFSA claim application and allowing producers to valorize their products. Seven biologically active compounds were chosen: tyrosol, hydroxytyrosol, oleocanthal, oleacein, oleuropein aglycone, verbascoside, and oleuropein. LODs and LOQs were 0.001–0.02 mg g−1 and 0.002–0.08 mg g−1, respectively. The variation coefficients were ≤20% and the percentage of recovery was between 89–109%. During the 12-month storage period, the concentration of selected compounds ranged between 1258.78–1478.91 mg Kg−1 for VN, and 1408.22–2071.45 mg Kg−1 for VDR, with a decrease of 15% and 32% respectively. The method allows an accurate quantification of EVOO phenols thus being useful to certify the nutraceutical properties of olive oil.