A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors

•EVOO composition is affected more by storage time than agronomic or technological factors.•EVOO composition changed most in the early storage period and when room temperature increased.•K270 is a clear marker of EVOO deterioration during storage. Extra virgin olive oil (EVOO) quality and compositio...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2024-03, Vol.435, p.137539-137539, Article 137539
Main Authors: Lozano-Castellón, Julián, Olmo-Cunillera, Alexandra, Casadei, Enrico, Valli, Enrico, Domínguez-López, Inés, Miliarakis, Eleftherios, Pérez, Maria, Ninot, Antònia, Romero-Aroca, Agustí, Bendini, Alessandra, Lamuela-Raventós, Rosa M., Vallverdú-Queralt, Anna
Format: Article
Language:English
Subjects:
ambient temperature
Bioactive compounds
chemometrics
extra-virgin olive oil
food chemistry
foodomics
genetics
Olive oil stability
olives
oxidation
peroxide value
phenolic compounds
Secoiridoids
Sensory analysis
SPME-GC–MS
squalene
UPLC-MS/MS
vitamin E
volatile compounds
Volatile profile
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•EVOO composition is affected more by storage time than agronomic or technological factors.•EVOO composition changed most in the early storage period and when room temperature increased.•K270 is a clear marker of EVOO deterioration during storage. Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric approach was applied to study the impact of olive maturity, malaxation time/temperature, and oil storage on the quality and compositional parameters of Arbequina EVOO (basic quality indices, volatile and sensory profiles, contents in phenolic compounds, squalene, vitamin E and fatty acids). Storage emerged as the most influential factor, followed by olive maturity and malaxation temperature, while malaxation time had almost no effect. Storage at room temperature had a significant impact on the phenolic profile and quality parameters, mainly the peroxide value and K270. The determination of K270, an indicator of secondary oxidation products, was relevant to analyze the effect of storage conditions. Volatile compounds and fatty acids were good markers of ripeness, and the volatile profile was highly affected by malaxation temperature.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137539