A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors
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Author
Lozano-Castellón, Julián
Olmo-Cunillera, Alexandra
Casadei, Enrico
Valli, Enrico
Domínguez-López, Inés
Miliarakis, Eleftherios
Pérez, Maria
Bendini, Alessandra
Lamuela-Raventós, Rosa M.
Vallverdú- Queralt, Anna
Publication date
2023-09-20ISSN
0308-8146
Abstract
Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric approach was
applied to study the impact of olive maturity, malaxation time/temperature, and oil storage on the quality and
compositional parameters of Arbequina EVOO (basic quality indices, volatile and sensory profiles, contents in
phenolic compounds, squalene, vitamin E and fatty acids). Storage emerged as the most influential factor, followed by olive maturity and malaxation temperature, while malaxation time had almost no effect. Storage at
room temperature had a significant impact on the phenolic profile and quality parameters, mainly the peroxide
value and K270. The determination of K270, an indicator of secondary oxidation products, was relevant to analyze
the effect of storage conditions. Volatile compounds and fatty acids were good markers of ripeness, and the
volatile profile was highly affected by malaxation temperature.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
10
Publisher
Elsevier
Is part of
Food Chemistry
Citation
Julián, Lozano-Castellón, Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Inés Domínguez-López, Eleftherios Miliarakis, Maria Pérez, Antònia Ninot, Agustí Romero-Aroca, Alessandra Bendini, Rosa M. Lamuela-Raventós, and Anna Vallverdú-Queralt. 2023. “A Targeted Foodomic Approach to Assess Differences in Extra Virgin Olive Oils: Effects of Storage, Agronomic and Technological Factors.” Food Chemistry. 435: 137539. doi: 10.1016/j.foodchem.2023.137539.
Grant agreement number
MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I y Programa Estatal de I+D+I orientada a los retos de la sociedad/PID2020-114022RB-I00/ES/Desarrollo de productos de tomate sostenibles para mejorar el eje microbiota-intestino-cerebro: de la granja a la mesa y la salud/
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/CEX2021-001234-M/ES/ /
FEDER/ / /EU/ /
Program
Fructicultura
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/