engleski

EVOO phenolic profile changes during one-month simulated consumption

Preserving extra virgin olive oil (EVOO) chemical composition is essential to maintain its beneficial health effects, which are mostly attributed to the abundant phenolic content. Indeed, EFSA authorizes a health claim for olive oils that contain a minimum of 5 mg of phenols (hydroxytyrosol and its derivatives) per 20 g of oil, claiming them beneficial for the protection of blood lipids from oxidative stress. This study aimed to investigate the applicability of this claim during the EVOO domestic consumption. For that purpose, three dark glass bottles of Buža cultivar EVOO were stored for one month at 21 ± 3 °C. During this period, 20 mL of EVOO was withdrawn daily from each bottle, simulating domestic consumption. The phenolic content in oils was analysed after 0, 7, 21, and 28 days of storage using the HPLC-DAD system. The simple phenols content remained unchanged during this period. However, the secoiridoid, phenolic acid and lignan content decreased already after the first week, but after which the concentrations remained unchanged for the next three weeks. The same outcome was observed for the total identified phenolic content. Although the secoiridoids content decreased from day 0 to 28 by 21.05 %, it remained sufficient to satisfy the health claim. The obtained results indicated that Buža EVOO consumed within one month under optimal domestic conditions preserved its beneficial phenolic content. This work has been supported by the Croatian Science Foundation (DOK-2018- 09-2293 and DOK-2018-01-4693) and co-financed by the EU from the European Social Fund (DOK- 2018-01-4693).

domestic consumption ; extra virgin olive oil ; health claim ; HPLC-DAD analysis ; phenols

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