title: Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition.
abstract: The influence of light exposure on the quality of commercially available extra-virgin olive oils (EVOOs) of different chemical composition was studied as a function of storage (11weeks) under conditions simulating market storage. By mildly stripping the polyphenols from oil 'A', with high levels of polyphenols and oleic acid, and oil 'B', exhibiting a medium level of polyphenols and a low level of oleic acid, 'C' and 'D' EVOOs were obtained. Ten EVOOs were produced as mixtures of these four oils. The initial concentrations of oleic acid and polyphenols in the 14 oils ranged from 64.5 to 77.7% and 18.1 to 1476.7mg/kg, respectively. The extinction coefficient K270well reflected the EVOO product quality. EVOOs richer in oleuropein derivatives showed superior oxidative stability, which resulted in lower off-flavour volatile compound production and α-tocopherol and polyphenols losses, and thus, higher EVOO sensory and health benefits.
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy. Electronic address: sonia.esposto@unipg.it.
authors.forename: Sonia
authors.initials: S
authors.lastname: Esposto
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: Agnese
authors.initials: A
authors.lastname: Taticchi
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: Stefania
authors.initials: S
authors.lastname: Urbani
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Selvaggini
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: Gianluca
authors.initials: G
authors.lastname: Veneziani
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: Ilona
authors.initials: I
authors.lastname: Di Maio
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: Beatrice
authors.initials: B
authors.lastname: Sordini
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: Maurizio
authors.initials: M
authors.lastname: Servili
mesh_terms: D061353:Food Storage / Q000379:methods* / Q000592:standards; D057888:Iridoid Glucosides; D039823:Iridoids / Q000032:analysis / Q000737:chemistry; D008029:Lighting / Q000009:adverse effects* / Q000379:methods* / Q000592:standards; D019301:Oleic Acid / Q000032:analysis / Q000737:chemistry; D000069463:Olive Oil / Q000032:analysis / Q000737:chemistry*; D010084:Oxidation-Reduction; D059808:Polyphenols / Q000032:analysis / Q000737:chemistry; D013997:Time Factors; D024502:alpha-Tocopherol
chemical_list: D057888:Iridoid Glucosides; D039823:Iridoids; D000069463:Olive Oil; D059808:Polyphenols; C002769:oleuropein; D019301:Oleic Acid; D024502:alpha-Tocopherol
keywords: C(7)–C(11) aldehydes; Exposure to light; K(270); Phenolic compounds; Storage; Tocopherols