Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2023 Oct 11

PMID 37820072

Authors

Ana Lobo-Prieto

Noelia Tena

Ramon Aparicio-Ruiz

Maria Teresa Morales

Diego Luis Garcia-Gonzalez

Affiliations

Soon will be listed here.

Abstract

The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent matrices, there is still a need to develop new methods with a dynamic approach to study the persistence of the compounds with healthy properties. This work studied the joint evolution of them, including phenols and pheophytin , modeling their tendency during a real storage. The regression equations performed with the total phenol concentration showed that around 2% of the concentration was lost every month. Simultaneously, the progress of oxidation was evaluated by mesh cell incubation and Fourier transform infrared analysis. This method pointed out that, in the presence of light, the prooxidant effect of pigments was able to mask the protective effect of phenols, until the pheophytin concentration was lower than 1 mg/kg. The antioxidant effect of phenols was less remarkable when the concentration loss was 35% or more.

Citing Articles

Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference.

Santis D, Ferri S, Milana G, Turchetti G, Modesti M Heliyon. 2024; 10(9):e29833.

PMID: 38699013 PMC: 11064150. DOI: 10.1016/j.heliyon.2024.e29833.

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