Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds

Food Chem. 2022 Jan 30:368:130779. doi: 10.1016/j.foodchem.2021.130779. Epub 2021 Aug 6.


Extra virgin olive oil (EVOO) was gelled with 10% monoglycerides, (MG), rice wax (RW), γ-oryzanol, and β-sitosterol (PS), or ethylcellulose (EC). The oleogel structure and the stability of bioactive compounds were investigated during storage up to 120 days at 20, 30, and 40 °C. All samples were self-standing but presented different structures. PS produced the firmest gel, whereas EC caused the lowest firmness and rheological values. Structural properties did not change during storage, except for EC oleogel. Structuring triggered a depletion in phenolic content and α-tocopherol, which was more pronounced when a higher temperature was required for oleogel preparation (MG ~ RW < PS < EC). However, during storage phenolics and α-tocopherol decreased following zero-order kinetics with a higher susceptibility in unstructured oil, suggesting in all cases a protective effect of the gel network.

Keywords: Extra virgin olive oil; Oleogel; Oxidative stability; Polyphenols; Structural properties; Tocopherols.

MeSH terms

  • Monoglycerides
  • Olive Oil
  • Phenols* / analysis
  • alpha-Tocopherol*


  • Monoglycerides
  • Olive Oil
  • Phenols
  • alpha-Tocopherol