Impact of Storage - High phenolic evoo
The results regarding the phenolic concentration, showed that the samples stored in room temperature had an average preservation of 54.1% (±9.46%) of their original total phenolic content after a 12-month storage. When lower temperatures, +4 ◦C and −18 ◦C were used for long-term storage (6 months), the samples preserved 92% (±7.35%) to 97% (±2.65%) total phenolic content, respectively (Table S21). Moreover, samples that were stored in the freezer (−18 ◦C), showed small-scale changes in the phenolic profile, suggesting/indicating it as the best preservation treatment. Their average phenolic content decrease was only 9.50% (±3.08%) after 12 month-storage. From the point of view of a consumer that is interested in buying an olive oil with a health claim, it is important to know that during usual home storage, the olive oil will lose a percentage of its phenolic content, so the olive oil at bottling time should have at least Molecules 2021, 26, 1115 11 of 16 double concentration than the EU limit of 250 mg/kg. Otherwise, the olive oil should be stored at lower temperature to retain the phenolic content over the limit.
The term "high-phenolic" should be used for olive oils with phenolic content > 500 mg/kg. Using the measured average loss rate, we conclude that an olive oil with phenolic content > 500 mg/kg will retain the health claim limit (250 mg/kg) for at least 12 months after bottling. The term exceptionally high phenolic olive oil should be used for olive oil with phenolic content > 1200 mg/kg (top 5%).
Source: MoleculesPublished: 19 February 2021 A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR