Non‐Targeted Metabolomics of Cold‐Pressed Virgin Olive Oils Fortified With Lyophilized Purslane ( Portulaca oleracea L.) During Storage

ABSTRACT The aim of this study was to store cold‐pressed virgin olive oils fortified with lyophilized purslane and to analyze the changes in the metabolomics and some chemical properties of samples throughout storage. For this purpose, a factorial design was created by considering olive type (Gemlik, Trilye, Domat), lyophilized purslane ratio (1%–2%) and storage time (0, 3, 6, 9, and 12 months) as factors. The metabolomics, total phenolic content, and total antioxidant capacity of samples were determined. The same procedures were also applied to the samples without lyophilized purslane as control groups. The ANOVA results demonstrated that the selected factors had remarkable impact on the metabolomics of the olive oils. The PCA analysis showed that the olive oils were mostly categorized according to olive type. Fortification with lyophilized purslane at a ratio of 1% could be appropriate since olive oils are stored for 6 months in order to sustain their metabolomic and chemical characteristics. Practical application : This study provides a practical strategy for improving the storage stability and functional quality of cold‐pressed virgin olive oils through fortification with lyophilized purslane. The findings may guide the olive oil industry in developing functional properties of cold‐pressed virgin olive oil with enhanced antioxidant potential and preserved metabolomic profiles during storage. In particular, the results suggest that the addition of 1% lyophilized purslane can maintain the chemical and metabolomic characteristics of olive oils for up to 6 months. The study also demonstrates the importance of olive cultivar in determining storage behavior and metabolomic composition of cold‐pressed virgin olive oil. Furthermore, the metabolomic data may support future studies focusing on authenticity, shelf‐life prediction, natural preservation approaches, and olive oil fortification.