Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil

We characterized 'Olivastra Seggianese' extra virgin olive oil (EVOO) and evaluated its chemical and sensory characteristics and antioxidant and antiradical activities during storage under novel conditions. Two oils (A and B) were analyzed for the commodity characteristics at blending (t(0)) and after 9, 12, and 18 months; panel tests were performed and minor polar compounds (MPC) content was assessed at blending (t(0)) and after 6, 9, 12, and 18 months. Antioxidant and antiradical activities in vitro were evaluated at t(0) and after 12 months, by human low density lipoprotein (LDL) and 1,1-diphenyl-2-picrylhydrazil radical (DPPH center dot) tests. Oil A, which had an initially higher MPC content, possessed "harder" organoleptic characteristics than oil B, which had a lower MPC content and was endowed with a "smoother" taste profile. Statistical analyses showed that secoiridoids, particularly deacetoxy-oleuropein aglycone, should be quantified to evaluate EVOO stability during storage. The antioxidant activity toward human LDL was linked to MPC content and to storage time. The tests on the stable free radical DPPH center dot confirmed the results on human LDL. We propose this as an additional parameter to evaluate olive oil quality and stability over time.