Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its 'extra virgin' category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, alpha-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 degrees C in darkness and 23 degrees C with light, differed from the oils stored at 30 and 40 degrees C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 degrees C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

Automated summary

This study investigated the impact of storage conditions on the quality of Arbequina EVOO, revealing different compound variations under different storage conditions. Additionally, (E)-2-nonenal was identified as a marker for the degradation of EVOO quality, with significant linear regressions observed at certain temperatures. Monitoring (E)-2-nonenal levels could help in detecting early oxidation in EVOO.