Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions Monasterio, Romina Paula Beiro Valenzuela, María Gemma Serrano García, Irene Olmo García, Lucía Carrasco Pancorbo, Alegría Storage conditions Olive oil quality parameters Phenolic compounds Triterpenic acids Olive oil aging markers The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/plants12091826/s1 This research was funded by Universidad Nacional de Cuyo (A102-SIIP-UNCuyo to R.P.M.), FEDER/Junta de Andalucia-Consejeria de Transformacion Economica, Industria, Conocimiento y Universidades, Proyecto P20_00263, and FEDER/Junta de Andalucia-Consejeria de Economia y Conocimiento, Proyecto B-AGR-416-UGR18. The authors appreciate the funding received from the Spanish Government (FPU19/00700) (I.S.-G.), UE-NextGenerationUE (R.P.M. and L.O.-G.), and AUIP (R.P.M.). The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 ?), packaging material (polyethylene (PET) and dark glass), and headspace (air and N-2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N-2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker. 2023-06-16T08:31:20Z 2023-06-16T08:31:20Z 2023-04-29 journal article Monasterio, R.P.; Trentacoste, E.; López Appiolaza, C.; Beiro-Valenzuela, M.G.; Serrano-García, I.; Olmo-García, L.; Carrasco-Pancorbo, A. Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions. Plants 2023, 12, 1826. [https://doi.org/10.3390/plants12091826] https://hdl.handle.net/10481/82528 10.3390/plants12091826 eng http://creativecommons.org/licenses/by/4.0/ open access Atribución 4.0 Internacional MDPI