Highlighting metabolic indicators of olive oil during storage by the AComDim method. (15th July 2016)

• Record Type: Journal Article
• Authors: Korifi, R.; Plard, J.; Le Dréau, Y.; Rébufa, C.; Rutledge, D.N.; Dupuy, N.
• Is Part Of: Food chemistry. Volume 203(2016)
• Page Start: 104
• Page End: 116
• Publication Date: 2016-07-15
• Subjects: AComDim -- Experimental design -- Multivariate -- Metabolite -- Olive oil ageing -- Quality indices; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.01.137
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The metabolites evolution of two stored olive oils was studied from quality indices. Oils were stored under different conditions of light, oxygen renewal and temperature. Influencing factors and their interactions were highlighted from AComDim method. AComDim showed that some indices could be chosen as ageing markers of metabolites. 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.