A comprehensive study of virgin olive oil stability and its sequential changes over time: a dynamic perspective of spectroscopic parameters

Wednesday, May 1, 2024

10:55 AM – 11:15 AM EDT

Room: 524b

Presenting Author(s)

Diego L. Garcia Gonzalez, PhD

Researcher
Instituto de la Grasa (CSIC)
Sevilla, Andalucia, Spain

Co-Author(s)

AL

Ana Lobo-Prieto

Researcher
University of Seville
Seville, Andalucia, Spain
NT

Noelia Tena

Researcher
University of Seville
Seville, Andalucia, Spain
RA

Ramón Aparicio-Ruiz

Researcher
University of Seville
Seville, Andalucia, Spain
MB

María Barbero

Researcher
Instituto de la Grasa (CSIC)
Seville, Andalucia, Spain
ED

Enrique J. Díaz-Montaña

Researcher
University of Seville
Seville, Andalucia, Spain
MM

María T. Morales

Researcher
University of Seville
Seville, Andalucia, Spain

Abstract:

The stability studies of virgin olive oil and other edible oils are usually circumscribed to measurements make at a given time point. However, minor changes in the concentration of antioxidant and prooxidant compounds during distribution and storage make affect, sometimes in an unexpected way, to the stability and it can give to an accelerated degradation that finally produce sensory defects (rancid aroma or loss of fruitiness). Given the complexity of virgin olive oil composition, sometimes it is difficult to predict the shelf-life, overall considering that some mild heating or light can be given during distribution and commercialization. For that reason, there is still a need to develop new studies to determine the VOO stability with a dynamic perspective over time based on storage conditions similar to the real ones. With this purpose, virgin olive oil was subjected to a real storage and the FTIR spectra were studied before and after incubation of mesh-cell. Those measurements involved a minimum manipulation of the samples and therefore it allowed to evidence the effect of minor changes in the concentration of antioxidants and prooxidants. Fluorescence spectroscopy and sensory measurements were also used in the interpretation of results. In particular, phenols and pigments information were determinant to explain some of the sensory and spectral changes observed when different combined variables of mild heating and light incidence were study. Furthermore, these changes were non-linear and therefore some critical moments during storage were identified.