Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions

Three monovarietal extra virgin olive oils (EVOOs) were subjected to accelerated storage conditions (60 degrees C, dark) representative of the autoxidation process during shelf life. Oxidation markers, i.e., the peroxide value, conjugated dienes, the oil stability index, and minor components, were monitored. The changes in minor components, related to the stage of ongoing oxidation and expressed as a percentage of the induction period (IP), followed a similar pattern in all oils: o-diphenols diminished by the highest rate (halved within 15 % of the IP), followed by alpha-tocopherol (halved within 35 % of the IP). Carotenoids and chlorophylls were also affected by autoxidation, whereas squalene showed high stability (< 20 % loss within 100 % of the IP). Polar phenols (especially o-diphenols) and a-tocopherol were deduced to be the most potent antioxidants of EVOO. They efficiently inhibited oxidative lipid deterioration and subsequent development of sensory defects (rancidity, discoloration), which occurred only after substantial depletion of these antioxidants. Therefore, they could also be used as markers for the oxidative status of EVOO particularly in the early stage of oxidation.