Extra virgin olive oil (EVOO) shelf life monitoring by advanced chemical approachesintegrated with chemometrics

Resumen

Olive oil is greatly known as one of the best sources of monounsaturated fats, that has been shown to improve blood cholesterol levels. Extra Virgin Olive Oil (EVOO) is the highest quality grade of olive oil because it has many well evidenced health benefits as an individual food, and as part of the Mediterranean diet. EVOO is described as a key bioactive food and naturally high phenolic content confers them a powerful antioxidant capacity, which not only contributes positively to health e.g., fight a number of diseases including cancer, immune-inflammatory diseases, but also provides them with a differential and technological added-value through improved shelf life which increases their cost-effectiveness. Till date, no comprehensive study has jointly examined EVOOs healthy properties and their potential superiority as a powerful natural antioxidant-rich food, addressing different aspects of their stability and possible economic connotations. This PhD project (EVOO-VALUED) will contribute to extend the benefits of consumption beyond the already well-proven its healthy profile, unique sensory attributes, and high nutritional values for encouraging producers and consumers to further defend and recognized.