Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

Pristouri, G.; Badeka, Anastasia V.; Kontominas, Michael G.

doi:10.1016/j.foodcont.2009.06.019

Cited by 147 publications

(154 citation statements)

References 29 publications

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“…A strong correlation has been found between peroxides formation and oil exposure to oxygen, leading to conclusion that the most critical factor affecting the rate of oxidation in the cold-pressed rapeseed oil is the oxygen concentration. Similar findings were stated by Pristouri et al (2010) who reported higher losses in extra virgin olive oil quality stored with high oxygen headspace concentrations as compared to those stored without the access of oxygen (no headspace). As a result of auto-oxidation and by oxygen initially dissolved in the oil, K 232 increased from 1.88 to 2.10 (amber glass), and 2.26 (amber PET) after 12 months of storage in the dark at 20°C.…”

Section: Resultssupporting

confidence: 87%

“…On the other hand, storage at 4°C resulted in the slowest dienes formation, K 232 increased to 1.89 (amber glass), and 2.06 (amber PET), and to 2.19 (amber glass), and 2.10 (amber PET) in the presence of oxygen in the headspace. Similarly to Pristouri et al (2010), the most pronounced changes in K 232 were caused by the access of oxygen, followed by storage temperature and the presence of light. The initial value for K 268 was 0.11.…”

Section: Resultsmentioning

confidence: 95%

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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

Wroniak

Rękas

2015

J Food Sci Technol

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The effect of various conditions (storage temperature, exposure to light, access of oxygen) and different packaging material (amber glass, amber polyethylene terephthalate) on the nutritional value of cold-pressed rapeseed oil during 12 months of storage was investigated. Quantified quality parameters included: acidity, peroxide value, spectrophotometric indices (K 232 , K 268 ), fatty acid composition, tocopherols and sterols. Storage of oil at 4°C was found to be most appropriate for maintaining the quality of cold-pressed rapeseed oil. Exposure of oil samples stored at room temperature to light in combination with the access of oxygen caused the most pronounced losses in the total tocopherols (ca. 90-91 % of α-T, and ca. 80-81 % of γ-T), total phytosterols (ca. 15-16 %) and substantial deterioration in oil qualitative properties. Although storage at room temperature is common for use in households, storage of at low temperatures (4°C) significantly increases the possibility of prolonged shelf life of coldpressed rapeseed oil.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 95%

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

Wroniak

Rękas

2015

J Food Sci Technol

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“…Peroxide values were stable for 3 months and ranged between 11.69(±0.01) to 12.72 (±0.33) meqO 2 /Kg, then a significant increase was observed after 5 months of storage onwards. Peroxide values reached 16.51(±0.61) meqO 2 /Kg at 5 months, 19.09(±0.61) meqO 2 /Kg at 7 months, and 25.61(±0.20) meqO 2 /Kg at 9 months which is consistent with many previous studies (Tsimidou et al 2005;Pristouri et al 2009;Mendez and Falque 2007).…”

Section: Lipid Peroxidation (Lpo)supporting

confidence: 92%

“…Means with different superscripts a,b,c,d differ significantly (p <0.05) Fig. 3 Linear correlation between total phenolic compounds measured according to the Folin-Ciocalteu procedure and antioxidant activity measured according to the FRAP assay of olive oil samples hydrolysis of triglyceride to free fatty acids (Gutiearrez and Fernaandez 2002;Pristouri et al 2009;Ciafardini, and Zullo 2002). The Jordanian specification for olive oil requires that the free fatty acid value for olive oil produced for local use is≤ 3.3 % (JISM 2009).…”

Section: Lipid Peroxidation (Lpo)mentioning

confidence: 99%

Effect of amurca on olive oil quality during storage

et al. 2013

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Total phenolic compounds (TPC), antioxidant activity (AA), lipid peroxidation inhibition (percent) (LPOIP), free fatty acid and peroxide values were measured in olive oil samples over the period of 12 months in comparison with oil samples extracted from amurca (olive oil lees) and olive oil samples taken from the bottom of the canister (near amurca) after 12 months of storage. Olive oil samples taken over the period of 12 months possessed decreasing amounts of TPC, AA and LPOIP, which led to increased peroxide and free fatty acid values. In contrast, oil extracted from amurca and olive oil samples taken from the bottom of the container after 12 months of storage possessed significantly higher TPC, AA, LPOIP and consequently lower free fatty acid and peroxide values. These results show that the presence of naturally occurring amurca (sediment) in stored olive oil stabilizes olive oil quality during storage.

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“…However, due to the complexity of the process, no single method can entirely measure the deterioration of oils in the frying process (PRISTOURI; BADEKA; KONTOMINAS, 2010). Some punctual diagnostics has already been performed about the oil quality and quality monitoring of oil or fat used in food service in several studies (STIER, 2004;BERTANHA et al, 2009;BANSAL et al, 2009;JUÁREZ et al, 2011;OSAWA et al, 2012;DAMY;JANIERI, 2004).…”

Section: Introductionmentioning

confidence: 99%