4.7 Article

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

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The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

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Summary: The research found that the phenolic content of extra virgin olive oil significantly decreases after 12 months of storage, with the reduction strongly dependent on the initial phenolic profile. Additionally, specific phenolic compounds in aged olive oil significantly increased, allowing for differentiation from freshly produced oil. These changes are attributed to the degradation of main secoiridoids during storage, indicating markers of olive oil ageing and providing information about quality or stability.

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