Effect of storage on the original pigment profile of spanish virgin olive oil

The present study was carried out on 12 virgin olive oils to determine whether one year's storage under mild conditions of 15°C and darkness affected the initial pigment composition of recently extracted virgin olive oil. Although the total pigment content remained constant, the individual contribution of each pigment changed. The acid compounds liberated from the fruits during the oil extraction process promote the beginning of chlorophyll pheophytinization and the isomerization of the 5,6-epoxide groups of the minor xanthophylls. During the first 3 mon of storage, there was a generalized increase in pheophytinization that was different for each oil (P<0.01, Duncan test) but was not correlated with the free acidity measured in them. At the same time, isomerized xanthophylls and allomerized pheophytins increased slightly. Following this stage, pyropheophytin a (a pigment not present in the initial oils), was detected; its concentration increased during storage. There were no significant differences in the final percentages of pyropheophytin a among the 12 oils, and the concentration of this new compound represented around 3% of the chlorophyll fraction. The pheophytin a/pyropheophytin a ratio always exceeded 20. All these small pigment transformations were signs that the oil had been stored. The content and class of pigments present in virgin olive oil are authentic indicators of its history prior to marketing.