Evolution of phenolic compounds of virgin olive oil during 12 months storage

THE SENSORY AND HEALTH PROPERTIES OF VIRGIN OLIVE OIL ARE STRICTLY LINKED TO THE PHENOLIC FRACTION. DURING STORAGE, THIS FRACTION UNDERGOES QUALITATIVE AND QUANTITATIVE MODIFICATIONS DUE TO BOTH DECOMPOSITION AND OXIDATION, THE MAIN CHANGES BEING ASSOCIATED WITH THE HYDROLYSIS OF SECOIRIDOID AGLYCONS AND TO THE OXIDATIVE PROCESS. THE PERIOD OF STORAGE FROM BOTTLING OF OLIVE OIL ITS CONSUMPTION IS VARIABLE BUT IT SHOULD NOT EXCEED 12-18 MONTHS, THE TIME OVER WHICH THERE IS A MODIFICATION OF THE PHENOLIC AND TOCOPHEROL CONTENT. IN THIS WORK, THE EVOLUTION OF THE PHENOLIC FRACTION OF OLIVE OIL IN AMBER GLASS BOTTLES WAS STUDIED OVER A PERIOD OF 12 MONTHS AT ROOM TEMPERATURE.