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Evolution of phenolic compounds in virgin olive oil during storage

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Journal of the American Oil Chemists' Society

Abstract

Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high-performance liquid chromatography (HPLC) analysis. The olive oils under examination were from various olive cultivars, harvested in two sectors in the same region at different stages of ripeness. The findings indicate that it is not the variety but rather the ripeness of the olives and the soil and climate that influence the phenol composition of virgin olive oil. In addition, a positive correlation was found between the age of the oils and the tyrosol to total phenols ratio. Lastly, gas chromatography-mass spectrometry analysis confirmed that the unidentified peaks detected by HPLC were of a phenolic nature.

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Authors and Affiliations

  1. Department of Agricultural, Food, Environmental and Microbiological Science and Technology, University of Molise, 86100, Campobasso, Italy

    Luciano Cinquanta, Marco Esti & Ennio La Notte

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  1. Luciano Cinquanta
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  2. Marco Esti
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  3. Ennio La Notte
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Correspondence to Luciano Cinquanta.

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Cinquanta, L., Esti, M. & Notte, E.L. Evolution of phenolic compounds in virgin olive oil during storage. J Amer Oil Chem Soc 74, 1259–1264 (1997). https://doi.org/10.1007/s11746-997-0054-8

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  • DOI: https://doi.org/10.1007/s11746-997-0054-8

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