Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

R. Aparicio-Ruiz; N. Tena; I. Romero; R. Aparicio; D. L. García-González; M. T. Morales

doi:10.3989/gya.0332171

Autores/as

R. Aparicio-Ruiz Instituto de la Grasa (CSIC) https://orcid.org/0000-0003-1093-1928
N. Tena Instituto de la Grasa (CSIC) https://orcid.org/0000-0003-0933-5192
I. Romero Instituto de la Grasa (CSIC) https://orcid.org/0000-0003-3811-1577
R. Aparicio Instituto de la Grasa (CSIC) https://orcid.org/0000-0001-5538-4433
D. L. García-González Instituto de la Grasa (CSIC) https://orcid.org/0000-0003-0735-8470
M. T. Morales Department of Analytical Chemistry, Universidad de Sevilla https://orcid.org/0000-0001-7058-4433

DOI:

https://doi.org/10.3989/gya.0332171

Palabras clave:

Aceite de oliva virgen, Espectrofluorimetría, Frescura, Pigmentos, Pirofeofitina

Resumen

La calidad del aceite de oliva virgen está relacionada con su flavor y sus beneficios únicos para la salud. Algunas de estas propiedades se encuentran en el nivel más deseable cuando el aceite está recién extraído, ya que no es un producto que mejore con el tiempo. Por el contrario, las concentraciones de muchos compuestos cambian a lo largo de la vida útil. Estos cambios revelan el envejecimiento del aceite, pero no implican necesariamente la alteración de las propiedades sensoriales, por lo que en algunos casos un aceite envejecido procedente de aceitunas sanas puede presentar mejor calidad que uno fresco procedente de aceitunas afectadas por procesos de fermentación. El objetivo de este trabajo es estudiar diferentes metodologías propuestas para evaluar la calidad del aceite de oliva virgen con implicaciones en la frescura y el envejecimiento del aceite, destacando las posibilidades de las rápidas técnicas espectrofluorométricas para evaluar la frescura del aceite verificando la evolución de los pigmentos durante el almacenamiento. El cambio observado en las características espectrales seleccionadas y su modelado matemático a lo largo del tiempo se comparó con el modelo aceptado para predecir la cantidad de pirofeofitina a, que se basa en estudios isocinéticos. Los dos modelos matemáticos descritos en este estudio pusieron de manifiesto la utilidad de los pigmentos en la predicción de la vida útil del aceite de oliva virgen extra. La mejor regresión se obtuvo para 655 nm (R²-ajustado = 0,91), longitud de onda que coincide con la banda distintiva de pigmentos.

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