Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

Escudero, Alfredo; Ramos, Natividad; Rubia, M. Dolores La; Pacheco, Rafael

doi:10.1155/2016/7506807

Cited by 19 publications

(11 citation statements)

References 34 publications

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“…In particular, research efforts aimed to evaluate changes of antioxidant compounds during storage at room and in darkness conditions [46]. Overall, total phenolic content in oil varies from 50 to 1000 mg/kg, depending on cultivar, origin, agronomic techniques, storage condition, and other factors [17,31,47]. However, it is important to emphasize that results from different studies on EVOO polyphenols are difficult to compare because of the variety of methods proposed for their determination.…”

Section: Resultsmentioning

confidence: 99%

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

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A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.

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Section: Resultsmentioning

confidence: 99%

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Although a rise of a-tocopherol content was observed for the Arbequina oils, decreases in this content between 47% and 70% for Picual and Hojiblanca oils were reported respectively, at 60°C. (Escudero et al, 2016).…”

Section: Tocopherol Profilementioning

confidence: 99%

Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

Shendi

Özay

Özkaya

et al. 2020

OCL

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The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh “Tavşan Yüreği” EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 ± 0.908 ppm at the beginning of storage, it decreased to 327.58 ± 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, α-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.

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“…Nowadays it is well known that storage environmental conditions (light, temperature, smell, vibrations) as well as the packing materials (clear PET, can, glass, AISI steel tank) influences the quality of EVOO. In particular there is a strong correlation between temperature and storage time (Escudero et al, 2016) and a more evident effect of a variable storage temperature on the EVOO quality (Li and Wang, 2018). This study is a first stage approach toward the problem solution and the next stage will be the assessment of the qualitative response on oils stored inside the EVOO storage room.…”

Section: Resultsmentioning

confidence: 98%

Environmental indoor thermal control of extra virgin olive oil storage room with phase change materials

Barreca

Praticò

2019

J Agricult Engineer

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The quality of extra virgin olive oil (EVOO) is strongly correlated to storage temperature, in fact the storage conditions (packaging material, oxygen, temperature, and light) alters not only the fatty acid alkyl esters (FAEE) of the olive oil but also other quality parameters such as peroxide, making the oil incompatible to the high quality EVOO. During storage of EVOO the polyphenols tend to decrease and compromise the dietetic and nutritional qualities and taste and produce harmful substances. The storage temperature, more than 24°C, influences quite a lot FAEE especially for long-term conservation. High storage temperature leads to degradation of oil quality in the long term while low temperature develops rancidity quickly, reducing the consumer’s demand. Low storage temperature also affects the EVOO quality but in a lesser way than high storage temperature. The present study proposes the use of a control temperature system based on the application of phase change materials (PCM) on the buildings envelope. A specific case study was considered to evaluate the effect on use of PCM. The building analysed was an olive mill building situated in Scido a small town in the province of Reggio Calabria located in southern Italy. The intervention on the EVOO storage room to improve the energy savings for temperature control was based on the insulation of the partitions and the installation of a false ceiling to limit the air volume, with a two layer panel sandwich, one of PCM and the other of a rigid polyurethane foam with a 4 cm thick metal cladding. A thermal analysis simulation, by means of DesignBuilder software, was conducted. To calculate the electric energy spent in a year to control air temperature in a range of 8- 22°C. The results were of 3590. 67 kWh/year for existing building and 2539.52 kWh/year for building with PCM, energy save of about 30%. A temperature decrease of about 3°C was measured inside the storage room without a cooling system during the hottest year period but the most important result was a thermal indoor air stabilisation in the storage room. This condition avoids a thermal fluctuation to the EVOO and it is the best storage condition.

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Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

Cited by 19 publications

References 34 publications

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

Environmental indoor thermal control of extra virgin olive oil storage room with phase change materials

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