In view of pushing the limits on olive oil quality a breakthrough for the olive oil industry has been revealed through a recent study which has shed a new light on how certain compounds, specifically secoiridoids, can significantly enhance the oxidative stability and shelf life of ‘Corbella’ Extra Virgin Olive Oil (EVOO).
The collaborative Spanish study, conducted at an industrial mill, focused on evaluating the impact of malaxation conditions and olive storage on the composition of ‘Corbella’ EVOO, with potentially game-changing implications for the sector.
Extra virgin olive oil is renowned for its health benefits and exquisite flavor, making it a staple in kitchens around the world. However, its oxidative stability, which determines its shelf life and overall quality, has been a subject of extensive research. This recent study has uncovered compelling evidence of how specific compounds play a pivotal role in enhancing EVOO stability.
The primary compounds under scrutiny were phenolic compounds, tocopherols, carotenoids, squalene, and fatty acids, all of which contribute to the overall composition of EVOO. The research revealed that while a longer malaxation time at a higher temperature and olive storage had a negative impact on certain compounds like α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant capacity and oxidative stability of the oil improved. This improvement was attributed to a significant increase in the concentration of two secoiridoids: oleacein (56–71%) and oleocanthal (42–67%).
Oleacein and oleocanthal are known for their strong antioxidant properties, and this study has highlighted their role in bolstering the stability and shelf life of EVOO. Furthermore, a synergistic effect between secoiridoids and carotenoids was identified, further demonstrating to contribute to EVOO stability.
One noteworthy finding was the ‘Corbella’ cultivar’s potential to produce EVOOs with a high oleic/linoleic ratio. The study suggested that storing the olives at ambient temperature overnight and malaxating them at a temperature of at least 23 °C for 40–50 minutes (depending on the temperature) could significantly increase the oleacein and oleocanthal content, consequently improving the oxidative stability of EVOOs.
These findings are a substantial advancement in addressing and enhancing EVOO stability. They hold significant utility for producers looking to extend the shelf life of their products whilst maintaining quality.
The study also pointed toward future research avenues. Investigating how to further enhance the content of oleacein and oleocanthal through factors such as agronomic and climatic conditions, fruit ripeness, and technological aspects of oil extraction is of paramount importance.
Additionally, evaluating EVOO quality and stability during long-term storage and conducting interventional studies to assess the impact of these secoiridoids on both shelf life and human health are avenues that warrant further exploration.
In conclusion, the study underscores the critical role that secoiridoids, particularly oleacein and oleocanthal, play in enhancing the oxidative stability and shelf life notably of ‘Corbella’ EVOO. These findings not only benefit producers but also have potential health implications for consumers, making them a milestone in the olive oil industry’s ongoing quest for excellence.
Research by Alexandra Olmo-Cunillera 1,2ORCID,Maria Pérez 1,2ORCID,Anallely López-Yerena 1ORCID,Mohamed M. Abuhabib 1ORCID,Antònia Ninot 3ORCID,Agustí Romero-Aroca 3ORCID,Anna Vallverdú-Queralt 1,2ORCID andRosa Maria Lamuela-Raventós
- 1,2,*ORCID
- 1 Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- 2 CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- 3 Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
Read the Full Study: https://doi.org/10.3390/antiox12091776
About Secoiridoids
Secoiridoids have shown a variety of pharmacological effects including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity, which increase the interest of studying these types of bioactive compounds in depth. More: https://doi.org/10.3390/antiox9020149
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