Evaluation of Packaging Effects on the Phenolic Profile andSensory Characteristics of Extra Virgin Olive Oil During StorageUsing Liquid Chromatography Coupled with Mass Spectrometry
2025
Abuhabib, Mohamed M. | Campins Machado, Francesc Miquel | Lozano-Castellón, Julián | Ninot, Antònia | Romero, Agustí | Lamuela Raventós, Rosa Ma. | Pérez Bosch, Maria | Pérez Maillo, Mónica | Vallverdú i Queralt, Anna
The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed at production and after 6 and 12 months of storage in two types of packaging: bag-in-box; stainless steel containers with a nitrogen headspace. UPLC-MS/MS profiling quantified 23 phenolic compounds, predominantly secoiridoids such as oleuropein and ligstroside aglycones. Oleuropein aglycone increased over time, whereas ligstroside aglycone peaked mid-storage before declining, likely converting to oleocanthal. Lignans and flavonoids degraded during storage, although luteolin increased, potentially due to glucoside hydrolysis. Bag-in-box packaging better preserved phenolic content than stainless steel. A sensory analysis corroborated the chemical findings, with oils stored in stainless steel showing greater reductions in pungency and astringency. A Pearson correlation linked bitterness with oleuropein aglycone (r = 0.44) and oleacein (r = 0.66), pungency with oleocanthal (r = 0.81), and astringency with oleacein (r = 0.86) and oleocanthal (r = 0.71). These findings highlight the importance of packaging in preserving the phenolic composition responsible for the sensory qualities of EVOO over time.
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Эту запись предоставил Universitat de Barcelona