Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra

Autores
Diaz, Gabriela Esther; Pega, Juan Franco; Primrose, D.; Sancho, Ana Maria; Nanni, Mariana
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear. In this study, we evaluated the photochemical stability of vitamin E and chlorophyll in two monovarietal EVOO, Picual (PEVOO) and Farga (FEVOO), and in mixed olive oils (MOO) containing 70:30 v/v of EVOO and sunflower oil (SO), respectively. PEVOO, FEVOO, MOO and SO were subjected to light exposure for 7 days, and the amounts of vitamin E and chlorophyll were assessed by fluorescence spectra. Peroxide value (PV) and acidity index (AI) were also determined. Results showed that MOO contained significantly lower contents of vitamin E and chlorophyll than PEVOO or FEVOO before light exposure (p < 0.001). However, these compounds showed a significant decrease in PEVOO and FEVOO throughout light exposure (p < 0.001). Interestingly, although the effect of oil variety and light exposure on PV and AI determinations was significant (p < 0.001), all the oils showed values which were in accordance with the International Olive Council (IOC) standards. Principal component analysis (PCA) highlighted antioxidant changes in EVOO, MOO and SO upon this short period of light exposure. As a whole, our results indicate that, unlike PV and AI determinations, fluorescence spectra analysis may be an interesting tool for quality control in EVOO mixed with other oils or subjected to inadequate storage conditions.
Fil: Diaz, Gabriela Esther. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Primrose, D. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fuente
Food Analytical Methods 12 (12) : 2709–2718 (December 2019)
Materia
Olive Oil
Fluorescence
Oxidation
Antioxidants
Storages
Food Storage
Aceite de Oliva
Fluorescencia
Oxidación
Antioxidante
Almacenamiento
Almacenamiento de Alimentos
Light Exposure
Fluorescence Spectra
Exposición a la Luz
Espectros de Fluorescencia
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5813
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5813
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spelling Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence SpectraDiaz, Gabriela EstherPega, Juan FrancoPrimrose, D.Sancho, Ana MariaNanni, MarianaOlive OilFluorescenceOxidationAntioxidantsStoragesFood StorageAceite de OlivaFluorescenciaOxidaciónAntioxidanteAlmacenamientoAlmacenamiento de AlimentosLight ExposureFluorescence SpectraExposición a la LuzEspectros de FluorescenciaThe oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear. In this study, we evaluated the photochemical stability of vitamin E and chlorophyll in two monovarietal EVOO, Picual (PEVOO) and Farga (FEVOO), and in mixed olive oils (MOO) containing 70:30 v/v of EVOO and sunflower oil (SO), respectively. PEVOO, FEVOO, MOO and SO were subjected to light exposure for 7 days, and the amounts of vitamin E and chlorophyll were assessed by fluorescence spectra. Peroxide value (PV) and acidity index (AI) were also determined. Results showed that MOO contained significantly lower contents of vitamin E and chlorophyll than PEVOO or FEVOO before light exposure (p < 0.001). However, these compounds showed a significant decrease in PEVOO and FEVOO throughout light exposure (p < 0.001). Interestingly, although the effect of oil variety and light exposure on PV and AI determinations was significant (p < 0.001), all the oils showed values which were in accordance with the International Olive Council (IOC) standards. Principal component analysis (PCA) highlighted antioxidant changes in EVOO, MOO and SO upon this short period of light exposure. As a whole, our results indicate that, unlike PV and AI determinations, fluorescence spectra analysis may be an interesting tool for quality control in EVOO mixed with other oils or subjected to inadequate storage conditions.Fil: Diaz, Gabriela Esther. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Primrose, D. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Springer2019-09-09T10:46:16Z2019-09-09T10:46:16Z2019-08-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007%2Fs12161-019-01629-xhttp://hdl.handle.net/20.500.12123/58131936-97511936-976Xhttps://doi.org/10.1007/s12161-019-01629-xFood Analytical Methods 12 (12) : 2709–2718 (December 2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:45Zoai:localhost:20.500.12123/5813instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:45.89INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
title Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
spellingShingle Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
Diaz, Gabriela Esther
Olive Oil
Fluorescence
Oxidation
Antioxidants
Storages
Food Storage
Aceite de Oliva
Fluorescencia
Oxidación
Antioxidante
Almacenamiento
Almacenamiento de Alimentos
Light Exposure
Fluorescence Spectra
Exposición a la Luz
Espectros de Fluorescencia
title_short Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
title_full Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
title_fullStr Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
title_full_unstemmed Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
title_sort Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
dc.creator.none.fl_str_mv Diaz, Gabriela Esther
Pega, Juan Franco
Primrose, D.
Sancho, Ana Maria
Nanni, Mariana
author Diaz, Gabriela Esther
author_facet Diaz, Gabriela Esther
Pega, Juan Franco
Primrose, D.
Sancho, Ana Maria
Nanni, Mariana
author_role author
author2 Pega, Juan Franco
Primrose, D.
Sancho, Ana Maria
Nanni, Mariana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Olive Oil
Fluorescence
Oxidation
Antioxidants
Storages
Food Storage
Aceite de Oliva
Fluorescencia
Oxidación
Antioxidante
Almacenamiento
Almacenamiento de Alimentos
Light Exposure
Fluorescence Spectra
Exposición a la Luz
Espectros de Fluorescencia
topic Olive Oil
Fluorescence
Oxidation
Antioxidants
Storages
Food Storage
Aceite de Oliva
Fluorescencia
Oxidación
Antioxidante
Almacenamiento
Almacenamiento de Alimentos
Light Exposure
Fluorescence Spectra
Exposición a la Luz
Espectros de Fluorescencia
dc.description.none.fl_txt_mv The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear. In this study, we evaluated the photochemical stability of vitamin E and chlorophyll in two monovarietal EVOO, Picual (PEVOO) and Farga (FEVOO), and in mixed olive oils (MOO) containing 70:30 v/v of EVOO and sunflower oil (SO), respectively. PEVOO, FEVOO, MOO and SO were subjected to light exposure for 7 days, and the amounts of vitamin E and chlorophyll were assessed by fluorescence spectra. Peroxide value (PV) and acidity index (AI) were also determined. Results showed that MOO contained significantly lower contents of vitamin E and chlorophyll than PEVOO or FEVOO before light exposure (p < 0.001). However, these compounds showed a significant decrease in PEVOO and FEVOO throughout light exposure (p < 0.001). Interestingly, although the effect of oil variety and light exposure on PV and AI determinations was significant (p < 0.001), all the oils showed values which were in accordance with the International Olive Council (IOC) standards. Principal component analysis (PCA) highlighted antioxidant changes in EVOO, MOO and SO upon this short period of light exposure. As a whole, our results indicate that, unlike PV and AI determinations, fluorescence spectra analysis may be an interesting tool for quality control in EVOO mixed with other oils or subjected to inadequate storage conditions.
Fil: Diaz, Gabriela Esther. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Primrose, D. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
description The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear. In this study, we evaluated the photochemical stability of vitamin E and chlorophyll in two monovarietal EVOO, Picual (PEVOO) and Farga (FEVOO), and in mixed olive oils (MOO) containing 70:30 v/v of EVOO and sunflower oil (SO), respectively. PEVOO, FEVOO, MOO and SO were subjected to light exposure for 7 days, and the amounts of vitamin E and chlorophyll were assessed by fluorescence spectra. Peroxide value (PV) and acidity index (AI) were also determined. Results showed that MOO contained significantly lower contents of vitamin E and chlorophyll than PEVOO or FEVOO before light exposure (p < 0.001). However, these compounds showed a significant decrease in PEVOO and FEVOO throughout light exposure (p < 0.001). Interestingly, although the effect of oil variety and light exposure on PV and AI determinations was significant (p < 0.001), all the oils showed values which were in accordance with the International Olive Council (IOC) standards. Principal component analysis (PCA) highlighted antioxidant changes in EVOO, MOO and SO upon this short period of light exposure. As a whole, our results indicate that, unlike PV and AI determinations, fluorescence spectra analysis may be an interesting tool for quality control in EVOO mixed with other oils or subjected to inadequate storage conditions.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-09T10:46:16Z
2019-09-09T10:46:16Z
2019-08-19
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://link.springer.com/article/10.1007%2Fs12161-019-01629-x
http://hdl.handle.net/20.500.12123/5813
1936-9751
1936-976X
https://doi.org/10.1007/s12161-019-01629-x
url https://link.springer.com/article/10.1007%2Fs12161-019-01629-x
http://hdl.handle.net/20.500.12123/5813
https://doi.org/10.1007/s12161-019-01629-x
identifier_str_mv 1936-9751
1936-976X
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food Analytical Methods 12 (12) : 2709–2718 (December 2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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