A controlled experimental study has quantified the speed at which extra virgin olive oil loses its protective antioxidants. The headline finding: alpha-tocopherol (vitamin E) concentration drops by 92% within 12 months when stored at room temperature in glass bottles.
But the statistics become more striking when examining bottle fill levels. Half-empty containers experience 2–3 times faster degradation than full, sealed bottles, primarily due to oxidation from increased headspace. Polyphenols decline by approximately 65% within 6–8 months, while squalene and polyunsaturated fatty acids follow similar trajectories. These compounds are the biomarkers of extra virgin olive oil’s health benefits, making storage conditions a critical factor in preserving nutritional value.
Read the full article on GMJ Newsroom.
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