Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
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Author
Olmo-Cunillera, Alexandra
Pérez, Maria
López-Yerena, Anallely
Abuhabib, Mohamed M.
Vallverdú-Queralt, Anna
Lamuela-Raventós, Rosa Maria
Publication date
2023-09-18ISSN
2076-3921
Abstract
The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids,
squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation
conditions and olive storage on the composition of ‘Corbella’ EVOO produced in an industrial mill
to determine which parameters and compounds could give more stable oils. Although a longer
malaxation time at a higher temperature and olive storage had a negative effect on the content of
α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant
capacity and oxidative stability of the oil were improved because of an increase in the concentration
of oleacein (56–71%) and oleocanthal (42–67%). Therefore, these two secoiridoids could be crucial
for better stability and a longer shelf life of EVOOs, and their enhancement should be promoted.
A synergistic effect between secoiridoids and carotenoids could also contribute to EVOO stability.
Additionally, ‘Corbella’ cultivar seems to be a promising candidate for the production of EVOOs with
a high oleic/linoleic ratio. These findings signify a notable advancement and hold substantial utility
and significance in addressing and enhancing EVOO stability.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
17
Publisher
MDPI
Is part of
Antioxidants
Citation
Olmo-Cunillera, Alexandra, Maria Pérez, Anallely López-Yerena, Mohamed M. Abuhabib, Antònia Ninot, Agustí Romero-Aroca, Anna Vallverdú-Queralt, and Rosa Maria Lamuela-Raventós. 2023. “Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.” MDPI. Multidisciplinary Digital Publishing Institute. September 18. https://www.mdpi.com/2076-3921/12/9/1776.
Grant agreement number
FEDER/ / /EU/ /
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/ /
CDTI/ /IDI-20210929/ES/DESARROLLO DE ACEITE CON PROPIEDADES SALUDABLES EN BASE A VARIEDAD DE OLIVA CORBELLA/
Program
Fructicultura
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2820]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/