Assessment of virgin olive oil stability during storage by 1H-NMR fingerprinting and chemometrics [Valutazione della stabilità dell'olio d'oliva vergine in conservazione mediante profilo 1H-NMR e chemiometria]

Final version is available in open access in publisher’s site.--This abstract is based on the published article: Rosa María Alonso-Salces, Blanca Gallo, María Isabel Collado, Andrea Sasía-Arriba, Gabriela Elena Viacava, Diego Luis García-González, Tullia Gallina Toschi, Maurizio Servili, Luis Ángel Berrueta. 1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage. Food Control, Volume 123, 2021,107831, https://doi.org/10.1016/j.foodcont.2020.107831.-- http://hdl.handle.net/10261/229252The quality of virgin olive oil (VOO) is related to its oxidative stability, storage, and sensory and nutri- tional properties. VOO oxidation leads to the formation of off-flavour substances, degradation of its bio- active antioxidants and accumulation of degradation compounds, causing the loss of its sensory and health-promoting qualities, its commercial value and consumer acceptance [1]. VOO resistance to oxi- dation depends on its chemical composition and its exposure to pro-oxidant factors such as oxygen, light and temperature. VOO stability during storage was studied by an untargeted metabolomics ap- proach based on 1H-NMR fingerprinting and pattern recognition simulating normal shelf life conditions throughout its commercialization