Producción CyT
Libro de resúmenes del I Reunión Científica del Grupo Especializado en Ciencia y Tecnologías (Bio)Analíticas (GCTbA 2022) - What about the stability of Arauco virgin olive oil exposed to different storage conditions
Congreso
Autoría:
MONASTERIO, ROMINA PAULA ; Irene Serrano-García ; Lucía Olmo-García ; Eduardo Trentacoste ; Alegría Carrasco-PancorboFecha:
2022Editorial y Lugar de Edición:
s/nResumen *
The quality of extra virgin olive oils (EVOO) is affected mainly by hydrolytic and oxidative reactions. For this reason, the storage conditions and packaging are important issues in minimizing both deleterious reactions.[1] These reactions are logically influenced by the composition of the VOO. Therefore, each variety can have a specific behavior, depending on the composition of its oils and its typical botanical characteristics.[2] In the current contribution, changes in the physico-chemical parameters of Arauco EVOO samples after being stored at different conditions were investigated. Arauco is a local variety from Argentina that has been recognized in the World Catalog of Olive Varieties.[3] This experimental research was carried out to study the influence that exposure to light (darkness and light), temperature (24 and 40ºC), packaging material (PET and dark-glass) and headspace (air and N2 atmosphere) have on the quality of Arauco EVOO over 76 days. After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients and fatty acids composition did not exceed the upper limits set by EU for EVOO. Two methodologies were used to check the evolution of the phenolic fraction and some other important substances: liquid-liquid extraction followed by a LC-ESI-MS methodology, for obtaining the profile of phenolic and triterpenic compounds; and acid hydrolysis followed by to LC-DAD, for obtaining the concentration of tyrosol and hydroxyrosol derivatives and assessing if the oils met the condition of “healthy food” established by the European Food Safety Authority (EFSA; at least 5 mg of hydroxytyrosol and its derivatives for 20 g of oil) after the storage.[4] A reduction in the concentration of total phenolic compounds was observed after storage treatments, but all samples still met the EFSA claim. Overall, the results revealed that conservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, darkness and low temperature. It was also noted, in general terms, that the oils had a higher resistance to light than to temperature. The study of phenolic compound profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also follow a behavior consistent with the aging of Arauco variety oil.[5] Interestingly, some evidence was found that another oleuropein-derived compound could also be used as an aging marker. Información suministrada por el agente en SIGEVAPalabras Clave
CONSERVATION/PRESERVATIONLOCAL ARGENTINEAN VARIETYBIOACTIVE COMPOUNDSPHENOLIC COMPOUNDS