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    Long-Term Preservation of Total Phenolic Content and Antioxidant Activity in Extra Virgin Olive Oil: A Physico-biochemical Approach

    Evangelos Giannakopoulos1★, Georgios Salachas2, Dimitrios Zisimopoulos3, Sofia-Anna Barla2, Electra Kalaitzopoulou3, Polyxeni Papadea3, Marianna Skipitari3, Christos D. Georgiou3★ Corresponding author

    1. 1Department Biosystems and Agricultural Engineering, School of Agricultural Sciences, University of Patras, Mesologhi, GREECE..
    2. 2Department of Agriculture, University of Patras, Amaliada, GREECE..
    3. 3Department of Biology, University of Patras, GREECE..

    CORRESPONDENCE

    Evangelos Giannakopoulos

    Department Biosystems and Agricultural Engineering, School of Agricultural Sciences, University of Patras, Mesologhi, GREECE..

    v.giann@yahoo.com

    Received: 18-07-2020; Revised: 27-07-2020; Accepted: 04-08-2020.

    Volume 10, Issue 1 · pp. 4–9 · PUBLISHED · DOI: 10.5530/fra.2020.1.2

    View on Free Rad. Antiox. original site ↗

    ABSTRACT

    Objectives: This work, on low-cost controlled freeze methodology for stabilizing the phenolic content in Extra Virgin Olive Oil (EVOO), is evaluated by studying four Quality Indexes (QIs): free acidity, as % of oleic acid (1st-QI); UV-absorption values; K272, K232 and ΔK (2nd-QI); total phenolic content (TPC), as Gallic acid equivalence (3rd-QI); and lipid peroxidation products, as free malondialdehyde (MDA) (4th-QI). Methods: The study of QIs for EVOO under storage, absence of light, at 25, 4, -20 and -80°C, with or without N2-purge showed that the phenolic charge is stabilized for > 12 months, at refrigeration conditions storage (~ 4°C) in the absence of oxygen, whilst the peroxidation of lipids is being kept at a low level. Results: The results showed that the high concentration of natural hydroxylphenols in the EVOO in combination with its degassing (via N2-purge) and storage at ~ 4°C, constitute the optimum conditions for preservation of olive oil as a long-lasting EVOO (LL [legal limit]-EVOO) with high added value. Conclusion: The main scientific contribution of this study is: (i) development and evaluation of a methodology (freeze controlled treatment) for the long-term preservation of EVOO quality, (ii) understanding the physicochemical mechanism and factors determining EVOO quality and (iii) ready-to-use technology for the local and international market.

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      Giannakopoulos, E., Salachas, G., Zisimopoulos, D., Barla, S., Kalaitzopoulou, E., Papadea, P., Skipitari, M., & Georgiou, C. D. (). Long-Term Preservation of Total Phenolic Content and Antioxidant Activity in Extra Virgin Olive Oil: A Physico-biochemical Approach. Free Radicals and Antioxidants, 10(1), 4–9. https://doi.org/10.5530/fra.2020.1.2