Influence of the exposure to light on extra virgin olive oil quality during storage

Caponio, Francesco; Bilancia, Massimo; Pasqualone, Antonella; Sikorska, Ewa; Gomes, Tommaso

doi:10.1007/s00217-004-1126-8

Cited by 111 publications

(106 citation statements)

References 26 publications

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“…There was only one exception in the samples stored in the dark in both packing materials where the absorption in 232nm and 270 nm was much less, maintained under the permitted limit. This is in agreement with the literature (Caponio et al, 2005) where it refers to the fact that oils kept in the dark contained mainly products of primary oxidation, while oils kept under Glass acts as a barrier to oxygen, which cannot pass through it, avoiding the loss of certain components that deteriorate under its presence but it allows the direct action of light on the olive oil and this could promote oxidative rancidity as a consequence of its sensibility to photo-oxidation. Therefore, the storage of extra virgin olive oil in PVC bottles, because of the action both of the light and the even small oxygen permeability, could not be suggested the most appropriate mean for maintaining the quality of the extra virgin olive oil.…”

Section: Resultssupporting

confidence: 92%

Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

Vekiari¹,

Papadopoulou²,

Kiritsakis³

2007

Grasas y Aceites

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RESUMEN Efectos de los métodos de procesado y de las condiciones de almacenamiento comercial en los índices de calidad del aceite virgen extraEl efecto de la maquinaria, el material de envasado y la intensidad de luz fue relacionado con los índices de deterioración oxidativa, índice de peróxidos (IP) y coeficientes de extinción K 232 y K 270 del aceite de oliva virgen extra durante una campaña de cosecha de aceituna en un esfuerzo por simular las condiciones de almacenamiento comercial. Esto reveló que durante el almacenamiento del aceite de oliva el índice de peróxidos fue afectado significativamente por el tipo de maquinaria de extracción, el material de envasado y la intensidad de luz. Es significativo que el aceite expuesto a la luz diaria difusa y a la artificial alcanzara el máximo IP en el segundo o tercer mes de almacenamiento, decreciendo a partir de este momento, mientras que las muestras almacenadas en oscuridad no alcanzaban su máximo IP hasta el sexto mes de conservación. Las muestras de aceite extraídas con centrífuga y mantenidas en contenedores vidrio en la oscuridad alcanzaron un IP mayor que las extraídas por el sistema clásico. Las velocidades de cambio del IP y de los K 232 y K 270 fueron también afectadas por el tipo de maquinaria extractora empleada, el material de envasado utilizado y la intensidad de luz recibida por el aceite durante su conservación. PALABRAS-CLAVE: Aceite de oliva virgen -Coeficiente de extinción -Índices de calidad -Índice de peróxidos -Sistemas de extracción. SUMMARYEffects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes.The effect of machinery groups, packing materials and light intensities was ascertained on indices of oxidative deterioration, peroxide value, and extinction coefficient K 232 and K 270 of extra virgin olive oil for one season of olive harvesting in an effort to simulate commercial storage conditions. It was revealed that during the storage of olive oil the peroxide value was significantly affected by the type of extraction machinery, packing material and light intensity. It is significant that oil exposed to diffused daylight and artificial light attained maximum PV in the second or third month of storage and de- creased thereafter, while samples stored in the dark attained their maximum PV during the sixth month of storage. Oil samples extracted using the centrifugal type of machines and kept in glass containers in the dark had higher peroxide values than those extracted by the classic method. The rate of changes of the PV and the two indices K 232 and K 270 was also affected similarly by the type of machinery, packing material and light intensity. Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

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Section: Resultssupporting

confidence: 92%

Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

Vekiari¹,

Papadopoulou²,

Kiritsakis³

2007

Grasas y Aceites

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“…During storage, the content of dienes in the final phase of the test decreased. A similar trend was observed in studies by Caponio et al [28].…”

Section: Discussionsupporting

confidence: 91%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

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Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles (N) on the rate of fat degradation in cookies with oat flakes and their sensory properties. In this work, the antioxidant effect of natural extracts antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC) and by peroxide value, anisidine value and specific UV extinctions (K value). Moreover, cookies were subjected to sensory analysis and to instrumental measurements of color changes. The extracts used in the study had an influence on the rate of fat oxidation changes in cookies after baking and also during 3 months of storage. The most effective fat degradation inhibitor was the extract with GT in 1% addition, while the most unfavorable change was observed in fat with the lowest addition of N extract (0.5%). It was observed that the applied plant extracts did not significantly reduce the sensory properties of the products. The most desirable products were the cookies with 1% GT extract and those with the highest proportion of blackcurrant seed extract (1.5%).

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“…Results were expressed as mg of gallic acid per kg 1 of oil. Chlorophylls and total carotenoids were determined as reported in Caponio et al 31 . In particular, the chlorophyll content was evaluated by the absorption spectrum of each oil sample, according to the AOCS method 32 , and expressed as mg of pheophytin a per kg of oil.…”

Section: Analytical Determinationsmentioning

confidence: 99%

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

Caponio

Monteleone

Martellini³

et al. 2014

J. Oleo Sci.

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Influence of the exposure to light on extra virgin olive oil quality during storage

Cited by 111 publications

References 26 publications

Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

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