BACKGROUND Acorn fruit, its components and by-products are experiencing renewed interest thanks to their nutritional and phytochemical features. In particular, the oil extracted from acorns is recognized for having high nutritional quality and for being rich in bioactive compounds. Despite the growing interest, few papers are available about the evolution of acorn oil characteristics during storage. In this framework, our aim was to investigate the storage-related changes in acorn oils extracted from three Quercus species grown in Algeria (Q. ilex, Q. suber and Q. coccifera) after 180 days from production, with a focus on polar and volatile compounds, not yet investigated. In addition, basic quality parameters, phenolic content, antioxidant activity and induction time were monitored. RESULTS The oxidation markers (peroxide value and UV absorptions) increased during storage, whereas antioxidants decreased. A distinctive volatile profile was observed at the time of production, which underwent changes during storage. Polar compounds increased, whereas induction time decreased. The oil extracted from Quercus suber L. was the most affected by storage time. CONCLUSION Floral and fruity volatile compounds detected in the oils headspace could explain the pleasant flavor of acorn oils reported by other authors. Similarly to other vegetable oils, storage depletes both volatiles and antioxidants and produces oxidation compounds, such as oxidized triacylglycerols. However, the studied acorn oils were quite stable under storage in the dark at room temperature for 6 months. This article is protected by copyright. All rights reserved.

中文翻译：

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储存对从三种不同栎属植物中提取的橡子油氧化稳定性的影响

背景技术橡子果实、其成分和副产品由于其营养和植物化学特征而重新引起人们的兴趣。特别是，从橡子中提取的油被认为具有高营养品质和丰富的生物活性化合物。尽管人们越来越感兴趣，但很少有关于橡子油在储存过程中特性演变的论文。在这个框架中，我们的目标是调查从生产 180 天后从阿尔及利亚生长的三种栎属（Q. ilex、Q. suber 和 Q. coccifera）中提取的橡子油与储存相关的变化，重点是极地和挥发性化合物，尚未研究。此外，还监测了基本质量参数、酚类含量、抗氧化活性和诱导时间。结果 储存期间氧化标记物（过氧化值和紫外线吸收）增加，而抗氧化剂减少。在生产时观察到一种独特的挥发性特征，在储存过程中会发生变化。极性化合物增加，而诱导时间减少。从 Quercus suber L. 中提取的油受储存时间的影响最大。结论 在油顶空间检测到的花香和果味挥发性化合物可以解释其他作者报道的橡子油的宜人风味。与其他植物油类似，储存会消耗挥发物和抗氧化剂并产生氧化化合物，例如氧化的三酰甘油。然而，所研究的橡子油在室温下避光储存 6 个月时非常稳定。本文受版权保护。版权所有。