Articles
Impact of transition metals and genotype on olive oil oxidation during storage
Article number
1446_53
Pages
411 – 418
Language
English
Abstract
Olive oil is a widely recognized and appreciated food commodity, and its quality and health benefits depend on the extent to which the oil is exposed to oxidative processes that occur during production and storage.
This study aimed at investigating the effects of olive genotype and the presence of transition metals on the oxidation rate of olive oil.
For this purpose, we analyzed oil produced from 2 different local olive cultivars (‘Frantoio’ and ‘Leccino’) grown in Italy.
Different transition metals (FeCl3 and CuCl2) were separately added to oil samples and subsequently stored in 20-mL sealed glass vials for 4 months.
Different parameters, such as free fatty acids, peroxide value, K232 and K268, were analyzed, along with untargeted polyphenol assessment.
The results showed that samples with added transition metals had different patterns of oxidation compared to the control, with higher secondary oxidation products and lower primary oxidation products and peroxide value.
Additionally, compared to control oil, the samples added with transition metals showed a different polyphenol profile after storage, as demonstrated by the specific clustering observed via partial least squares discriminant analysis (PLS-DA). Furthermore, a PLS-DA performed to identify genotype effect on oxidative processes showed differences between olive cultivars, possibly due (also) to the different ripening index at harvest.
This study provides additional knowledge regarding the factors that influence oxidation in olive oil and its impact on the quality of the final product, while giving insights about the potential role of olive cultivar on the oxidation rate.
This study aimed at investigating the effects of olive genotype and the presence of transition metals on the oxidation rate of olive oil.
For this purpose, we analyzed oil produced from 2 different local olive cultivars (‘Frantoio’ and ‘Leccino’) grown in Italy.
Different transition metals (FeCl3 and CuCl2) were separately added to oil samples and subsequently stored in 20-mL sealed glass vials for 4 months.
Different parameters, such as free fatty acids, peroxide value, K232 and K268, were analyzed, along with untargeted polyphenol assessment.
The results showed that samples with added transition metals had different patterns of oxidation compared to the control, with higher secondary oxidation products and lower primary oxidation products and peroxide value.
Additionally, compared to control oil, the samples added with transition metals showed a different polyphenol profile after storage, as demonstrated by the specific clustering observed via partial least squares discriminant analysis (PLS-DA). Furthermore, a PLS-DA performed to identify genotype effect on oxidative processes showed differences between olive cultivars, possibly due (also) to the different ripening index at harvest.
This study provides additional knowledge regarding the factors that influence oxidation in olive oil and its impact on the quality of the final product, while giving insights about the potential role of olive cultivar on the oxidation rate.
Publication
Authors
M. Vendrell Calatayud, X. Li, S. Brizzolara, S.C. Wang, P. Tonutti
Keywords
peroxides, polyphenols profile, shelf life
Online Articles (54)