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

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Abstract

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.

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Funding

This work was funded by the Instituto Nacional de Tecnología Agropecuaria (INTA)-PNAIyAV-1130043 project “Strategies for the food differentiation and for the development of novel food products”.

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Authors and Affiliations

  1. Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), Nicolás Repetto y De los Reseros s/n, 1686, Hurlingham, Buenos Aires, Argentina

    G. Díaz, J. Pega, A. M. Sancho & M. Nanni

  2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA), Nicolás Repetto y De los Reseros s/n, 1686, Hurlingham, Buenos Aires, Argentina

    J. Pega

  3. Facultad de Agronomía y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, 1708, Morón, Buenos Aires, Argentina

    D. Primrose

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  1. G. Díaz
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Correspondence to J. Pega.

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Gabriela Díaz declares that she has no conflict of interest. Debora Primrose declares that she has no conflict of interest. Ana Sancho declares that she has no conflict of interest. Mariana Nanni declares that she has no conflict of interest. Juan Pega declares that he has no conflict of interest.

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Díaz, G., Pega, J., Primrose, D. et al. Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra. Food Anal. Methods 12, 2709–2718 (2019). https://doi.org/10.1007/s12161-019-01629-x

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