Quality retention of extra virgin olive oil, Koroneiki cv. packaged in bag-in-box containers under long term storage: A comparison to packaging in dark glass bottles

A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.

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Evolution of Virgin Olive Oil during Long-term Storage

Journal of Oleo Science ◽

10.5650/jos.ess19258 ◽

2020 ◽

Vol 69 (8) ◽

pp. 809-814

Author(s):

Andres Alvarruiz ◽

José Emilio Pardo ◽

Maria Elena Copete ◽

Concepción de Miguel ◽

Adrián Rabadán ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Long Term Storage ◽

Term Storage

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Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5–50 °C

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b02187 ◽

2015 ◽

Vol 63 (30) ◽

pp. 6779-6786 ◽

Cited By ~ 42

Author(s):

Dhouha Krichene ◽

María Desamparados Salvador ◽

Giuseppe Fregapane

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Long Term Storage ◽

Term Storage

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Comparing diets for weight loss and improvement in biomarkers in men with prostate cancer on surveillance: A pilot study.

Journal of Clinical Oncology ◽

10.1200/jco.2017.35.5_suppl.159 ◽

2017 ◽

Vol 35 (5_suppl) ◽

pp. 159-159 ◽

Cited By ~ 1

Author(s):

Sharon Benson

Keyword(s):

Prostate Cancer ◽

Weight Loss ◽

Olive Oil ◽

Virgin Olive Oil ◽

Dietary Treatment ◽

Extra Virgin Olive Oil ◽

Increase Risk ◽

Diet Compliance ◽

Similar Weight

159 Background: Weight loss is recommended for treatment of prostate cancer, yet the most efficacious diet is not clear. The diet should improve biomarkers for prostate cancer, not increase risk of other chronic diseases, and be acceptable for long term use. Ascertaining appropriate dietary treatment for men on surveillance is crucial in preventing future cardiovascular disease, which is the leading cause of death in these men. Methods: Men with prostate cancer on surveillance and/or with untreated biochemical relapse followed 2 diets for 8 weeks of weight loss with random assignment to the order: (1) the diet recommended by the Prostate Cancer Foundation (PCF); (2) a plant-based, olive oil diet (PBOO), which included 3 tablespoons of extra virgin olive oil/ daily. After completing both diets, participants selected one of the diets for 6 months of follow-up (FU). Results: 30 started the protocol; 12 dropped out, 11 due to diet compliance (n = 3 PBOO; n = 8 PCF); 18 completed the 8 weeks of both diets and are reported here. Mean age: 66.6 + 5.9; baseline BMI: 30.9 + 2.7 kg/m2. Thirteen of the 18 have chosen the PBOO for FU. Conclusions: These results suggest a benefit with the PBOO diet in lowering insulin and glucose, and improving insulin function compared to the PCF diet. Despite similar weight loss, energy intake was higher on the PBOO diet. In addition, the PBOO diet was preferred over the PCF diet for long-term use. [Table: see text]

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