scholarly journals Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine

2014 ◽  
Vol 2 (5) ◽  
pp. 162-174 ◽  
Author(s):  
Jehad Abbadi ◽  
Ibrahim Afaneh ◽  
Ziad Ayyad ◽  
Fuad Al-Rimawi ◽  
Wadie Sultan ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Packaging Materials ◽  
Quality Degradation ◽  
And Storage ◽  
Storage Temperatures

Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food Control ◽  
2013 ◽  
Vol 30 (2) ◽  
pp. 606-615 ◽  
Author(s):  
Jesus Lozano-Sánchez ◽  
Alessandra Bendini ◽  
Rosa Quirantes-Piné ◽  
Lorenzo Cerretani ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
And Storage ◽  
By Products

scholarly journals Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1945
Author(s):  
Soraya Mousavi ◽  
Roberto Mariotti ◽  
Vitale Stanzione ◽  
Saverio Pandolfi ◽  
Valerio Mastio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Temperatures ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Legal Limits ◽  
The Stability ◽  
Storage Temperatures

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.

Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 281-288 ◽  
Author(s):  
Fiorella Sinesio ◽  
Elisabetta Moneta ◽  
Antonio Raffo ◽  
Sabrina Lucchetti ◽  
Marina Peparaio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Storage Time ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Profile ◽  
Sensory Changes ◽  
And Storage

scholarly journals Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

2018 ◽  
Vol 2018 ◽  
pp. 1-15 ◽  
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.

scholarly journals Attitudes towards Olive Oil Usage, Domestic Storage, and Knowledge of Quality: A Consumers’ Survey in Greece

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3709
Author(s):  
Georgios Marakis ◽  
Fragiskos Gaitis ◽  
Spyridoula Mila ◽  
Dimitra Papadimitriou ◽  
Eirini Tsigarida ◽  
...  
Keyword(s):  
Olive Oil ◽  
Extended Family ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Olive Oil Quality ◽  
Validated Questionnaire ◽  
And Storage

Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. This study aimed to investigate Greek consumers’ use and choice of olive oil, their knowledge about its quality, as well as domestic storage practices of olive oil. A cross-sectional survey was conducted in a representative sample of 857 Greek households that consume olive oil, using a previously validated questionnaire. Most participating households use olive oil produced by themselves or by their extended family or friends (60.3%), and only 27.4% purchase branded olive oil, while 57% reported using extra virgin olive oil (EVOO). Only 38.4% of the respondents reported optimal domestic storage practices to maintain olive oil quality, with a significant greater percentage of non-producers group compared to olive oil producers. In all areas of Greece, the higher the knowledge of olive oil quality, the higher the probability of consumers selecting EVOO and perceiving olive oil price as low. The present survey highlights the need to heighten consumers’ knowledge of olive oil attributes and correct storage practices and awareness about branded EVOO and its superior quality.

scholarly journals Influence of temperature and beta-carotene on the processes of hydrolysis and oxidation of triacylglycerins in extra virgin olive oil during storage

2021 ◽  
Vol 83 (2) ◽  
pp. 126-132
Author(s):  
V. S. Kolodiaznaia ◽  
M. Alnakoud ◽  
Т. В. Аlekseeva
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Beta Carotene ◽  
Extra Virgin Olive Oil ◽  
Climatic Conditions ◽  
Oxidative Processes ◽  
And Storage ◽  
Hydrolysis Of

The article presents the results of studies on the effect of antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria. The aim is to study the effect of temperature and beta-carotene on the kinetics of reactions of hydrolysis of triacylglycerides (TAG) and oxidation of free fatty acids (FFA) of olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria according to the generally accepted technology (harvest 2019). Control sample № 1 (without the addition of antioxidant) and experimental samples with the addition of beta-carotene in the amount of 400 (№ 2) and 600 mg/100 g (№ 3) were stored at a temperature of 18 °C for 7 months. Oil sample № 4 without the addition of antioxidants was stored at 4 °C. In the samples under study, the acid value was periodically determined by the titration method, according to the change in which the formation of free fatty acids during the hydrolysis of TAG, as well as the peroxide value characterizing the formation of FFA oxidation products, was estimated. The organoleptic assessment of the oil quality indicators according to the studied descriptors was 5 points. The rate constants of TAG hydrolysis and oxidation of FFA in olive oil have been calculated. It has been shown that during the storage of experimental oil samples the hydrolytic and oxidative processes of TAG significantly slow down with the addition of the antioxidant beta-carotene. It was found that minimal changes in the content of TAG hydrolysis products and FFA oxidation during storage of olive oil at a temperature of + 18 °C are characteristic for samples containing 400 mg/L of beta-carotene and for oil samples stored at a temperature of + 4 °C without the addition of an antioxidant. Expiration dates of olive oil are substantiated depending on the dose of beta-carotene and storage temperature

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