Alterations in picual extra virgin olive oils under different storage conditions

Abstract

Storage conditions can affect the stability of extra virgin olive oil, with adverse results on quality. The aim of this study is to examine changes in the chemical composition and sensory characteristics of the oil resulting from prolonged storage at different temperatures and depending on the type of container. The influence on the quality of the oil was also considered, based on the analysis of quality parameters, the total phenol contents, changes in minority compounds, the variation of the trolox equivalent antioxidant capacity values (TEAC) and sensory features. At both room temperature (RT) and refrigerated temperature, all container types had the same surface area of exposure to light and air. All the oils stored showed losses in both qualitative properties and minor components, as well as antioxidant capacity and sensory features. This was especially true for oils stored in polyethylene terephthalate and glass, but less so for those stored in Tetra‐Brik®.

Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

“…α-T exhibited the highest reaction rate, followed by β-, γ-, and δ-T, which may explain greater decline of α-T than γ-T after 12 months of storage (Choe and Min 2006). The finding that α-T decomposed faster than γ-T during long-term storage of oil has also been reported previously by Mezouari and Eichner (2007) and Samaniego-Sanchez et al (2012).…”

“…On the other hand light transmission is important for both glass and plastic packages, constitute an effective barrier to light at wavelengths shorter than 340 nm (Robertson 2012). Samaniego-Sanchez et al (2012) studied the effect of different packaging material (clear glass, clear PET, Tetra Brik®) on the olive oil quality over 9 months of storage, and found that Tetra Brik® packages were best able to preserve olive oil.…”

“…The influence of storage conditions on olive oil quality has been well investigated (Cecchi et al 2010;Ayton et al 2012;Samaniego-Sanchez et al 2012). To the best of our knowledge, there have been limited number of studies considering the effect of different storage conditions on the changes in the nutritional value of cold-pressed rapeseed oil during long term storage.…”

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

“…The oxidative alterations that occur during the conservation of oil have been widely studied (GOMEZ-ALONSO et al, 2007;SAMANIEGO-SÁNCHEZ et al, 2012). The infl uence of temperature, light, metal contents, the presence of pigments and antioxidants, and oxygen partial pressure on the oxidative process was also studied (GUTIERREZ & FERNANDEZ, 2002;STEFANOUDAKI et al, 2010;AYTON et al, 2012;NABIL et al, 2012).…”

Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

“…Since these reactions are catalyzed by light and heat, olive oils deterioration may be less pronounced for oils with higher antioxidant levels (e.g., phenolic compounds and tocopherols) or if an appropriate packaging material that minimized light exposition is used [2]. However, several authors pointed out that glass containers, which are commonly used, may be unsuitable for olive oil storage on supermarket shelves [7,[14][15][16]. Also, recently, Sinesio et al [11] verified that a higher content of phenolic compounds in an olive oil did not result in greater stability of the sensory properties during olive oil storage.…”