Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach

In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components and quality characteristics changes were surveyed during a year storage. “Saurani” olive oil samples weren’t categorized as EVOO according to the trade standards of International Olive Council (IOC) based on peroxide value, UV absorbance values after five and two months of storing, respectively. Free fatty acid content of VOO samples increased during 12 months’ storage, but it was under the IOC limitation for extra virgin olive oil (< 0.8%). According to the results, color values of VOO changed from green to yellow while UV absorbance values altered during storage. Total phenol content decreased from 342.95 to 252.42 ppm in EVOO samples during a year storage time. Luteolin was the most abundant phenolic compound and its decrement was 10%. Tyrosol content of VOO samples increased from 2.80 to 8.81 ppm. Except tyrosol, other phenolic compounds’ concentration decreased after a year storage time. α-tocopherol contents of VOO sample were 324.60 ppm. After 12 months of storage, about 20.48% of α-tocopherol content was destroyed. Amounts of phenolic and tocopherol isomers decreased during storage as expected. Results of this study showed that chemical composition and oxidative stability of VOO samples changed significantly.

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Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils

International Journal of Food Studies ◽

10.7455/ijfs.v7i1.440 ◽

2018 ◽

Vol 7 (1) ◽

Author(s):

M. Al-Bachir

Keyword(s):

Gamma Irradiation ◽

Olive Oil ◽

Iodine Value ◽

Storage Time ◽

Phenolic Content ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Saponification Value ◽

And Storage

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV), and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg-1oil, 0.025 mg MDA kg-1 oil, 314.71 mg gallic acid kg-1 oil, 93.38 gI2 100 g-1 oil and 194.88 mg KOH g-1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

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Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.202000122 ◽

2020 ◽

pp. 2000122

Author(s):

Monica Macaluso ◽

Isabella Taglieri ◽

Francesca Venturi ◽

Chiara Sanmartin ◽

Alessandro Bianchi ◽

...

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Preliminary Results ◽

Atmosphere Composition ◽

And Storage

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Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions

Journal of Agricultural and Food Chemistry ◽

10.1021/jf505415f ◽

2015 ◽

Vol 63 (8) ◽

pp. 2179-2188 ◽

Cited By ~ 24

Author(s):

Rocío Garrido-Delgado ◽

M. Mar Dobao-Prieto ◽

Lourdes Arce ◽

Joaquín Aguilar ◽

José L. Cumplido ◽

...

Keyword(s):

Chemical Analysis ◽

Olive Oil ◽

Ion Mobility Spectrometry ◽

Ion Mobility ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Physico Chemical ◽

And Storage ◽

Container Type

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Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Foods ◽

10.3390/foods10071551 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1551

Author(s):

Maria Piochi ◽

Giorgia Cabrino ◽

Luisa Torri

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Storage Time ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Packaging Material ◽

Sensory Properties ◽

Test Results ◽

Sensory Changes ◽

Rapid Tool

Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass, polyethylene terephthalate and tinplate. After 2, 10 and 19 months of storage, oil perception was investigated with consumers (n = 50) performing both a liking test and a check-all-that-apply (CATA) test. No significant effect of the packaging material on consumers’ response was found, whereas storage time negatively affected the sensory properties of and acceptability of OOs and EVOOs from the 10th month of storage. The CATA test results revealed the sensory changes in oils over 19 months, mainly described as a decrease in pungency for EVOO and a decrease in herbaceous and ripe fruitiness in OO. The CATA technique combined with the liking test allowed the drivers of liking (“olive” for OO and “green fruitiness” for EVOO) and disliking (“bitter” and “pungent” for EVOO) to be identified. In conclusion, the sensory approach based both on CATA technique and liking test seems promising as a rapid tool to evaluate the changes in sensory properties perceivable during the shelf-life of oils.

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Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Journal of Food Quality ◽

10.1155/2018/1639260 ◽

2018 ◽

Vol 2018 ◽

pp. 1-15 ◽

Cited By ~ 4

Author(s):

Xueqi Li ◽

Selina C. Wang

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Real Time ◽

Life Prediction ◽

Prediction Models ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Alpha Tocopherol ◽

Shelf Life Prediction ◽

And Storage

Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on “shelf life” as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.

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