Título:	Statistical and multivariate evaluation of olive oil degradation during long-term storage
Autor(es):	Almeida, Erislene Silva de Silva, Danyel F. Oliveira, Natalia S. de Fernandes, Juliana S. Oliveira, Bruna C. S. Monteiro, Simone Almeida, Fernanda V. Braga, Jez Willian Batista Dias, Ana Cristi Basile
ORCID:	https://orcid.org/0000-0003-2269-6902 https://orcid.org/0009-0001-8870-5042 https://orcid.org/0009-0007-4294-712X https://orcid.org/0000-0002-2774-1656 https://orcid.org/0000-0002-3945-1373
Afiliação do autor:	University of Brasilia, Faculty of Technology University of Goiás, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Faculty of Health Sciences University of Brasilia, Institute of Chemistry University of Brasilia, Faculty of Technology e University of Goiás, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry
Assunto:	Quimiometria Análise de componentes principais Óleos vegetais Oxidação
Data de publicação:	Nov-2025
Editora:	MDPI
Referência:	ALMEIDA, Erislene Silva de et. al. Statistical and Multivariate Evaluation of Olive Oil Degradation During Long-Term Storage. Foods. [S. l.] v. 14, n. 23, 2025. DOI: https://doi.org/10.3390/foods14234065. Disponível em: https://www.mdpi.com/2304-8158/14/23/4065. Acesso em: 13 abr. 2026.
Abstract:	Extra virgin olive oil (EVOO) is valued for its flavor and health benefits. However, its quality can decline during storage, reducing food quality and the effectiveness of thera peutic compounds when used as a pharmaceutical excipient. While the oxidative stability of extra virgin olive oil has been widely studied for food quality and shelf life, its cru cial role as a pharmaceutical excipient and the impact of long-term degradation on the effectiveness and stability of active compounds remain largely unexplored. This study examined 14 commercial EVOO samples immediately after opening and after three years of storage. Standard methods were used to measure the peroxide value, p-anisidine value, acidity, antioxidant activity, and extinction coefficients. The data were analyzed with statistical and chemometric tools. Initially, all oils met international quality standards. After three years, most samples showed significant deterioration, especially a decline in antioxidant activity and an increase in K232 values. Statistical tests confirmed differences among samples, and pairwise comparisons indicated significant differences consistent with degradation between T0 and T1. Principal component analysis (PCA) identified three main patterns related to oxidation and antioxidant capacity, and clustering distinguished between stable and unstable samples. Overall, the stability of the studied EVOOs varied by brand, influenced by their natural composition and storage conditions. Multivariate analysis confirmed that antioxidant activity and extinction coefficients are key indicators of oxidative degradation. This finding highlights multivariate analysis as a valuable approach for monitoring the oxidative stability of oils and ensuring EVOO quality for both food and pharmaceutical application.
Unidade Acadêmica:	Instituto de Química (IQ) Faculdade de Tecnologia (FT) Faculdade de Ciências da Saúde (FS)
Licença:	© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/).
DOI:	https://doi.org/10.3390/foods14234065
Versão da editora:	https://www.mdpi.com/2304-8158/14/23/4065
Aparece nas coleções:	Artigos publicados em periódicos e afins

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