Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

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Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

Journal of Chemistry ◽

10.1155/2016/6393962 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 7

Author(s):

Claudia Guillaume ◽

Leandro Ravetti

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Quality Parameters ◽

Virgin Olive Oils ◽

Olive Oils ◽

Standard Quality ◽

Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

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Bioactive compounds from extra virgin olive oils: Correlation between phenolic content and oxidative stress cell protection

Biophysical Chemistry ◽

10.1016/j.bpc.2017.09.002 ◽

2017 ◽

Vol 230 ◽

pp. 109-116 ◽

Cited By ~ 19

Author(s):

G. Presti ◽

V. Guarrasi ◽

E. Gulotta ◽

F. Provenzano ◽

A. Provenzano ◽

...

Keyword(s):

Oxidative Stress ◽

Bioactive Compounds ◽

Phenolic Content ◽

Cell Protection ◽

Virgin Olive Oils ◽

Olive Oils ◽

And Oxidative Stress

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Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Molecules ◽

10.3390/molecules25071686 ◽

2020 ◽

Vol 25 (7) ◽

pp. 1686 ◽

Cited By ~ 3

Author(s):

Ana Lobo-Prieto ◽

Noelia Tena ◽

Ramón Aparicio-Ruiz ◽

María T. Morales ◽

Diego L. García-González

Keyword(s):

Oxidation Process ◽

Virgin Olive Oil ◽

Stability Index ◽

Quality Parameters ◽

Sensory Characteristics ◽

Virgin Olive Oils ◽

Pet Bottles ◽

Olive Oils ◽

Off Flavors ◽

Mesh Cell

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

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Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Foods ◽

10.3390/foods9040427 ◽

2020 ◽

Vol 9 (4) ◽

pp. 427 ◽

Cited By ~ 2

Author(s):

Sol Zamuz ◽

Laura Purriños ◽

Igor Tomasevic ◽

Rubén Domínguez ◽

Mladen Brnčić ◽

...

Keyword(s):

Sensory Analysis ◽

Sensory Quality ◽

Quality Parameters ◽

Consumer Acceptance ◽

Chemical Quality ◽

Nw Spain ◽

High Quality ◽

Virgin Olive Oils ◽

Olive Oils ◽

Physical Chemical

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

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Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.8(2).p67-75 ◽

2019 ◽

Vol 8 (2) ◽

pp. 67-75

Author(s):

A. Iddir ◽

A M. A. Bekada ◽

S. Kiciri ◽

S. Boualit

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Quality Criterion ◽

Quality Parameters ◽

Chemical Quality ◽

Virgin Olive Oils ◽

Olive Oils ◽

Physico Chemical ◽

Yield Quality ◽

Ripening Index

The aim of this work was to determine the composi on, physicochemical and quality parameters of Chemlal EVOO from di erent regions of Algeria and at di erent harvest me. Olive-oil yield, quality indices, fa y acid composition, pigments (carotenoids and chlorophylls), phenolic compounds were evaluated for a complete descrip on of olive-oil samples. The nal results showed that the altitude and the me of harvest obviously had an in uence on the quality and the chemical composition of the olive oils. A very advanced maturity was observed for the olives coming from the low altitudes. The olives of the region of Oran at 80 m of al tude ripen very quickly that the olives of M'chedallah to 474 m and more than those of the region of Illit- en which is more than 700 m. The pro le of fa y acids was in uenced by al tude. Oleic acid, which is a nutri onal and quality criterion for olive oil, increases with al tude but does not exceed the limit set by the Interna onal Olive Council. On the other hand, the content of pigments and phenolic compounds, decreased with the matura on of olives. According to the results found, the most suitable ripening index for harves ng olives for Chemlal EVOOs of high chemical quality starts from 3.20 up to 4.

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Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

Journal of Food Science ◽

10.1111/j.1750-3841.2009.01072.x ◽

2009 ◽

Vol 74 (2) ◽

pp. C177-C183 ◽

Cited By ~ 55

Author(s):

A. Baiano ◽

G. Gambacorta ◽

C. Terracone ◽

M.A. Previtali ◽

C. Lamacchia ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Virgin Olive Oils ◽

Olive Oils

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The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

Foods ◽

10.3390/foods10020369 ◽

2021 ◽

Vol 10 (2) ◽

pp. 369

Author(s):

Giacomo Squeo ◽

Roccangelo Silletti ◽

Giacomo Mangini ◽

Carmine Summo ◽

Francesco Caponio

Keyword(s):

Virgin Olive Oil ◽

Monounsaturated Fatty Acids ◽

Quality Parameters ◽

Total Phenolic ◽

Oil Accumulation ◽

Virgin Olive Oils ◽

Olive Oils ◽

Minor Compounds ◽

Few Data ◽

High Level

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.

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