title: Highlighting metabolic indicators of olive oil during storage by the AComDim method.
abstract: Lipid oxidation during olive oil storage induces changes in the metabolite content of the oil, which can be measured using so-called quality indices. High values indicate poor quality oils that should be labeled accordingly or removed from the market. Based on quality indices measured over two years for two olive oils, the AComDim method was used to highlight the influence of five factors (olive oil type, oxygen, light, temperature and storage time) on oxidative stability during storage. To identify the significant factors, two full factorial experimental designs were built, each containing four of the five factors examined. The results showed that all five factors, as well as some two-factor interactions, were significant. Phenols and hydroperoxides were identified as being the most sensitive to these factors, and potential markers for the ageing of olive oil.
authors.affiliation: Aix-Marseille Université, LISA EA4672, 13397 Marseille, France. Electronic address: rabia.korifi@yahoo.fr.
authors.forename: R
authors.initials: R
authors.lastname: Korifi
authors.affiliation: Aix-Marseille Université, LISA EA4672, 13397 Marseille, France. Electronic address: plard.jerome@live.fr.
authors.forename: J
authors.initials: J
authors.lastname: Plard
authors.affiliation: Aix-Marseille Université, LISA EA4672, 13397 Marseille, France. Electronic address: yveline.le-dreau@univ-amu.fr.
authors.forename: Y
authors.initials: Y
authors.lastname: Le Dréau
authors.affiliation: Aix-Marseille Université, LISA EA4672, 13397 Marseille, France. Electronic address: c.rebufa@univ-amu.fr.
authors.forename: C
authors.initials: C
authors.lastname: Rébufa
authors.affiliation: UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300 Massy, France. Electronic address: rutledge@agroparistech.fr.
authors.forename: D N
authors.initials: DN
authors.lastname: Rutledge
authors.affiliation: Aix-Marseille Université, LISA EA4672, 13397 Marseille, France. Electronic address: nathalie.dupuy@univ-amu.fr.
authors.forename: N
authors.initials: N
authors.lastname: Dupuy
mesh_terms: D005227:Fatty Acids / Q000032:analysis*; D063427:Food Quality; D061353:Food Storage; D008027:Light; D008054:Lipid Peroxides / Q000032:analysis*; D000069463:Olive Oil / Q000032:analysis* / Q000378:metabolism; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D013696:Temperature; D013997:Time Factors
chemical_list: D005227:Fatty Acids; D008054:Lipid Peroxides; D000069463:Olive Oil; D010636:Phenols
keywords: AComDim; Experimental design; Metabolite; Multivariate; Olive oil ageing; Quality indices