Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions

Autores
Monasterio, Romina Paula; Trentacoste, Eduardo Rafael; López Appiolaza, Carlos; Beiro-Valenzuela, María Gemma; Serrano-García, Irene; Olmo-García, Lucía; Carrasco-Pancorbo, Alegría
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.
EEA La Consulta
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Monasterio, Romina Paula. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Monasterio, Romina Paula. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: López Appiolaza, Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: López Appiolaza, Carlos. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Beiro-Valenzuela, María Gemma. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Serrano-García, Irene. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Olmo-García, Lucía. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Carrasco-Pancorbo, Alegría. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fuente
Plants 12 (9) : 1826. (April 2023)
Materia
Aceite de Oliva
Calidad
Olea europaea
Compuestos Fenólicos
Triterpenóidos
Almacenamiento
Olive Oil
Quality
Phenolic Compounds
Triterpenoids
Storage
Olivo
Variedad Arauco
Conservación
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/14649
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oai_identifier_str oai:localhost:20.500.12123/14649
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spelling Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation ConditionsMonasterio, Romina PaulaTrentacoste, Eduardo RafaelLópez Appiolaza, CarlosBeiro-Valenzuela, María GemmaSerrano-García, IreneOlmo-García, LucíaCarrasco-Pancorbo, AlegríaAceite de OlivaCalidadOlea europaeaCompuestos FenólicosTriterpenóidosAlmacenamientoOlive OilQualityPhenolic CompoundsTriterpenoidsStorageOlivoVariedad AraucoConservaciónThe storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.EEA La ConsultaFil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Monasterio, Romina Paula. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Monasterio, Romina Paula. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; EspañaFil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: López Appiolaza, Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: López Appiolaza, Carlos. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Beiro-Valenzuela, María Gemma. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; EspañaFil: Serrano-García, Irene. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; EspañaFil: Olmo-García, Lucía. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; EspañaFil: Carrasco-Pancorbo, Alegría. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; EspañaMDPI2023-06-22T14:04:01Z2023-06-22T14:04:01Z2023-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/14649https://www.mdpi.com/2223-7747/12/9/18262223-7747https://doi.org/10.3390/plants12091826Plants 12 (9) : 1826. (April 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:49:49Zoai:localhost:20.500.12123/14649instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:49:50.102INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
title Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
spellingShingle Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
Monasterio, Romina Paula
Aceite de Oliva
Calidad
Olea europaea
Compuestos Fenólicos
Triterpenóidos
Almacenamiento
Olive Oil
Quality
Phenolic Compounds
Triterpenoids
Storage
Olivo
Variedad Arauco
Conservación
title_short Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
title_full Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
title_fullStr Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
title_full_unstemmed Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
title_sort Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
dc.creator.none.fl_str_mv Monasterio, Romina Paula
Trentacoste, Eduardo Rafael
López Appiolaza, Carlos
Beiro-Valenzuela, María Gemma
Serrano-García, Irene
Olmo-García, Lucía
Carrasco-Pancorbo, Alegría
author Monasterio, Romina Paula
author_facet Monasterio, Romina Paula
Trentacoste, Eduardo Rafael
López Appiolaza, Carlos
Beiro-Valenzuela, María Gemma
Serrano-García, Irene
Olmo-García, Lucía
Carrasco-Pancorbo, Alegría
author_role author
author2 Trentacoste, Eduardo Rafael
López Appiolaza, Carlos
Beiro-Valenzuela, María Gemma
Serrano-García, Irene
Olmo-García, Lucía
Carrasco-Pancorbo, Alegría
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Aceite de Oliva
Calidad
Olea europaea
Compuestos Fenólicos
Triterpenóidos
Almacenamiento
Olive Oil
Quality
Phenolic Compounds
Triterpenoids
Storage
Olivo
Variedad Arauco
Conservación
topic Aceite de Oliva
Calidad
Olea europaea
Compuestos Fenólicos
Triterpenóidos
Almacenamiento
Olive Oil
Quality
Phenolic Compounds
Triterpenoids
Storage
Olivo
Variedad Arauco
Conservación
dc.description.none.fl_txt_mv The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.
EEA La Consulta
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Monasterio, Romina Paula. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Monasterio, Romina Paula. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: López Appiolaza, Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: López Appiolaza, Carlos. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Beiro-Valenzuela, María Gemma. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Serrano-García, Irene. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Olmo-García, Lucía. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
Fil: Carrasco-Pancorbo, Alegría. University of Granada. Faculty of Sciences. Department of Analytical Chemistry; España
description The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.
publishDate 2023
dc.date.none.fl_str_mv 2023-06-22T14:04:01Z
2023-06-22T14:04:01Z
2023-04
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 http://hdl.handle.net/20.500.12123/14649
https://www.mdpi.com/2223-7747/12/9/1826
2223-7747
https://doi.org/10.3390/plants12091826
url http://hdl.handle.net/20.500.12123/14649
https://www.mdpi.com/2223-7747/12/9/1826
https://doi.org/10.3390/plants12091826
identifier_str_mv 2223-7747
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Plants 12 (9) : 1826. (April 2023)
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 12.623145

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