Stability for olive oil control materials

Bosque-Sendra, Juan M.; Mata, A. Paulina de la; Cuadros-Rodrı́guez, Luis; González‐Casado, Antonio; Rodríguez-García, Francisco P.; García-Toledo, H.

doi:10.1016/j.foodchem.2010.10.020

Cited by 12 publications

(12 citation statements)

References 12 publications

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“…23 Storage under different conditions did not appear to have a significant effect on the spectrophotometric indexes K 270 and K 316 having a starting value of 0.31 ± 0.01 and 0.06 ± 0.01, respectively, and remains quite stable. Our findings are in agreement with those of Caponio et al 10 and Bosque-Sendra et al 25 The only exception was for K 232 , which decreased from the initial value of 3.01 ± 0.04 to 0.31 ± 0.27 after 80 days of storage.…”

Section: Analytical Indexessupporting

confidence: 94%

“…Generally, under the best storage conditions of darkness and low controlled temperature (0-8°C), the critical physical-chemical parameters of the olive oil in glass bottling are stable at least during 2 years with light variability. 25 It is well known how edible oils are subject to oxidative rancidity when exposed to illumination and packaged in plastic, which poses some problems of shelf-life stability; however, our preliminary tests and the excellent performance of PET could encourage the increase in the use of such material.…”

Section: Discussionmentioning

confidence: 93%

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Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

et al. 2013

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In this paper, the influence of light storage and the exposure on quality parameters of a monovarietal extra virgin olive oil packaged in polyethylene terephthalate (PET) bottles were investigated. Coloured PET bottles (clear, green, orange, white and blue) were stored under different artificial lighting conditions in order to simulate the market environment (one fluorescent cool white lamp) and to perform an accelerated test (four fluorescent cool white lamps); storage in the dark was considered as a control. Total peroxide value, polyphenols, chlorophyll and carotenoids contents were, among the ones tested, the quality indexes most affected by lighting and were useful to investigate the bottle colour influence. Concerning the global quality of olive oil, under one fluorescent lamp, the best performances were obtained using blue and white PET bottles; whereas under accelerated conditions, the differences in the protection efficacy offered by the differently coloured bottles were reduced.

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Section: Analytical Indexessupporting

confidence: 94%

Section: Discussionmentioning

confidence: 93%

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

et al. 2013

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“…at 1°C for 12 months without headspace, a decreasing of the phenolic content was pointed out (Kalua et al, 2006). Recently it has been demonstrated that olive oil control materials stored at 0-8°C, showed unchanged peroxide value, acidity, waxes and delta-K until 24 months (Bosque-Sendra et al, 2011). Nevertheless the authors did not report data related to the volatile constituents and the phenolic compounds.…”

Section: Introductionmentioning

confidence: 98%

The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

Mulinacci¹,

Ieri²,

Ignesti³

et al. 2013

Food Research International

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The effects of a long storage period on some Tuscan EVOOs filtered and frozen at −23°C in comparison with the same specimens maintained at room temperature in the dark, were evaluated by monitoring the evolution of their phenolic composition and aromatic profile.The oils were analyzed immediately after opening and after 10 days up to 18 months after oil bottling. A non parametric statistical analysis and principal components analysis (PCA) coupled to linear discriminant analysis (LDA) was applied for assessing the differences among the trials. Increments in tyrosol, hydroxytyrosol and % of hydrolysis were observed for EVOOs stored at room temperatures starting from 3-months storage, and increased thereafter. The frozen EVOOs were statistically undistinguishable over time, differently from the correspondent ones at room temperature. All the frozen EVOOs showed negligible differences in aromatic profile until 12 month of storage. Some compounds potentially related to off-odor sensations were significantly increased in the unfrozen specimens only at 18 months.

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“…Scholars have researched its nutritional value and utility to benefit human health and well being (Martín-Peláez et al, 2013) Moreover, its high price presents an attractive income generating potential for farmers and processors and enables social empowerment. Consumers around the world are increasingly preferring olive oil or extra virgin olive oil for its nutritional and sensory properties including taste and aroma (Bosque-Sendra et al, 2011). In parallel with the increasing demand for high-quality products and the tendency to seek safe and authentic foods, olive oil producers must adopt internationally recognized food safety management systems to meet customers expectations.…”

Section: Introductionmentioning

confidence: 99%

Applying HACCP in the Tunisian Olive Oil Industry: A Theoretical Background

Rejeb¹,

Keogh²

2019

TR1001

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Olive oil has proven nutritional value and can command a high market price for farmers and processors. It promises significant income generating potential as well as social empowerment. To meet consumers' expectations for quality, safety and authenticity‚ olive oil products should be grown, harvested and processed according to internationally recognized food safety management standards. Instead of retrospectively inspecting and testing the end-product‚ a preventative approach that anticipates potential biological, chemical and physical hazards at all stages of the value chain should be incorporated to preserve the quality and ensure the safety of olive oil and olive fruits. In this research paper‚ we overlay a HACCP food safety management system on the olive oil value chain in Tunisia. Given the importance of Tunisia in the international market of olive oil‚ we discuss HACCP in context of the country specificities and we analyze the possibilities and challenges of implementing HACCP in the Tunisian olive oil industry. HACCP promises several advantages including the preservation of product quality and safety for human consumption. Moreover, HACCP can aid Tunisian export sales‚ improve customers satisfaction and enhance Tunisian branding and marketing. However‚ this food safety management system requires the commitment of significant resources and the engagement of all stakeholders in the plan.

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Stability for olive oil control materials

Cited by 12 publications

References 12 publications

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

Applying HACCP in the Tunisian Olive Oil Industry: A Theoretical Background

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