Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation

Abstract

The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K232), myristic (C 14:0), and trans-oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils. The noted changes in fatty acid profile were primarily prescribed to the migration of fats. C1 and C2 influenced a comparable reduction in EVOO total identified phenolic content (−92.1% and −93.5%, respectively), despite having a different content of total proteins and moisture, whereas C3 influenced a slightly lower reduction (−85.0%). Besides the protein profile, other cheese compounds (e.g., moisture, carbohydrates) have been shown to have a considerable role in the development of the EVOO phenolic profile. Finally, compositional changes in EVOO used as a medium for cheese preservation are under significant influence of the cheese’s chemical composition.

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics

“…Tyrosol was quantified in higher amounts in the vegetable oils obtained from seeds (n.d.–12.76 µg/g) compared with in olive oils (n.d.–10.39 µg/g). The reported values of hydroxytyrosol are comparable with those reported by Lechhab et al (0.26–7.81 µg/g) [ 48 ], Faghim et al (5.35–13.42 µg/g) [ 47 ], Klisović et al (4.25–6.60 µg/g) [ 49 ], and Miho et al (0.71–2.7 µg/g) [ 13 ], but lower than those reported by Di Stefano and Melilli et al (34.50 µg/g) [ 46 ] and Becerra-Herrera et al (13.03–72.71 µg/g) [ 43 ]. The quantity of tyrosol found in the investigated olive oils was similar to that reported by Faghim et al (9.52–10.65 µg/g) [ 47 ], Klisović et al (4.25–6.60 µg/g) [ 49 ] and Arslan et al (5.83–9.68 µg/g) [ 44 ].…”

“…Oleuropein, a major polyphenolic compound enriched in olive oil from leaves of the olive tree [ 50 ], was quantified in lower amounts in the studied authentic (0.81–18.81 µg/g) and commercial (0.30–21.81 µg/g) EVOO and VOO (0.81–33.0 µg/g) than in the reported literature data (40.71–248.1 µg/g) [ 46 , 47 , 49 ]. Surprisingly, oleuropein was also quantified in low quantities in some of the commercial vegetable oils (e.g., sunflower, rape, sesame, rice and almond), indicating a possible supplementation of these oils with olive leaf extracts in order to increase their oxidative stability and nutraceutical potential [ 51 ].…”

Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults

“…Several studies indicated that phenolic compounds from olive oil have an impact on postprandial glucose. Klisović et al suggested that when a hard cheese was saved in extra virgin olive oil for two months, the total phenolic components increased significantly [18]. Thus, the decrease of the glucose concentration 30 min after the Authentic Mytilinis cheese consumption was possibly attributable to the action of the polyphenols derived from the cheese.…”

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

“…The Mediterranean diet is a model for a healthy diet [5], which is mainly attributed to the consumption of extra virgin olive oil (EVOO) [6]. Although EVOO is mostly used fresh, it is not uncommon to use it to preserve various food groups e.g., vegetables, fish as well as dairy products [7]. Dairy products represent a significant part of the modern diet, and by choosing traditional cheeses, consumers not only show their concern for nature, the origin of raw materials and products, but also contribute to the preservation of traditions and support economic development [8,9], especially in areas with limited resources [10] such as islands [11].…”