Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation

13 Páginas.-- 5 Figuras.-- 4 TablasThe oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent matrices, there is still a need to develop new methods with a dynamic approach to study the persistence of the compounds with healthy properties. This work studied the joint evolution of them, including phenols and pheophytin a, modeling their tendency during a real storage. The regression equations performed with the total phenol concentration showed that around 2% of the concentration was lost every month. Simultaneously, the progress of oxidation was evaluated by mesh cell incubation and Fourier transform infrared analysis. This method pointed out that, in the presence of light, the prooxidant effect of pigments was able to mask the protective effect of phenols, until the pheophytin a concentration was lower than 1 mg/kg. The antioxidant effect of phenols was less remarkable when the concentration loss was 35% or more.Grants RTI2018-101546-B-C21/22 and PID2021-128694OB-C21/22 funded by MCIN/AEI/10.13039/501100011033/and by ERDF “A way of making Europe”. This publication has been also funded by the European Union “NextGenerationEU”, by the Recovery, Transformation and Resilience Plan and by the Ministry of Universities, in the framework of the grants “Margarita Salas para la Recualificación del sistema universitario español 2021–2023” organized by the Pablo de Olavide University, Seville.Peer reviewe