Variation of the Content of Ethyl Esters in Extra Virgin Olive Oils during Their Shelf Life

Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

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Shelf-life of Extra Virgin Olive Oils from Southern Italy

Current Nutrition & Food Science ◽

10.2174/157340131003140828122901 ◽

2014 ◽

Vol 10 (3) ◽

pp. 234-240 ◽

Cited By ~ 6

Author(s):

Costantina Barbarisi ◽

Michele Stasio ◽

Francesco Cara ◽

Melissa Nazzaro ◽

Francesco Siano ◽

...

Keyword(s):

Shelf Life ◽

Southern Italy ◽

Virgin Olive Oils ◽

Olive Oils

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Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

Foods ◽

10.3390/foods10050929 ◽

2021 ◽

Vol 10 (5) ◽

pp. 929

Author(s):

Stefano Farris ◽

Susanna Buratti ◽

Simona Benedetti ◽

Cesare Rovera ◽

Ernestina Casiraghi ◽

...

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Transmission Rate ◽

Virgin Olive Oil ◽

Quality Parameters ◽

Packaging Materials ◽

Transparent Plastic ◽

Virgin Olive Oils ◽

Oxygen Transmission Rate ◽

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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Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life

LWT ◽

10.1016/j.lwt.2018.04.049 ◽

2018 ◽

Vol 94 ◽

pp. 87-95 ◽

Cited By ~ 12

Author(s):

Gianluca Veneziani ◽

Sonia Esposto ◽

Antonio Minnocci ◽

Agnese Taticchi ◽

Stefania Urbani ◽

...

Keyword(s):

Shelf Life ◽

Virgin Olive Oils ◽

Olive Oils

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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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Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

European Food Research and Technology ◽

10.1007/s00217-016-2773-2 ◽

2016 ◽

Vol 243 (4) ◽

pp. 597-607 ◽

Cited By ~ 13

Author(s):

Nuno Rodrigues ◽

Luís G. Dias ◽

Ana C. A. Veloso ◽

José A. Pereira ◽

António M. Peres

Keyword(s):

Shelf Life ◽

Electronic Tongue ◽

Virgin Olive Oils ◽

Olive Oils ◽

Chemometric Approach

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Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

European Food Research and Technology ◽

10.1007/s002170000268 ◽

2001 ◽

Vol 212 (3) ◽

pp. 329-333 ◽

Cited By ~ 76

Author(s):

F. Caponio ◽

Tommaso Gomes ◽

Antonella Pasqualone

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Virgin Olive Oils ◽

Olive Oils ◽

Organoleptic Characteristics ◽

Olive Ripeness

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Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin

Molecules ◽

10.3390/molecules25010004 ◽

2019 ◽

Vol 25 (1) ◽

pp. 4 ◽

Cited By ~ 10

Author(s):

Igor Lukić ◽

Alessio Da Ros ◽

Graziano Guella ◽

Federica Camin ◽

Domenico Masuero ◽

...

Keyword(s):

Mass Spectrometry ◽

Geographical Origin ◽

Isotopic Ratio ◽

Ethyl Esters ◽

Proton Nuclear Magnetic Resonance ◽

Nuclear Magnetic Resonance Analysis ◽

Lipid Profiling ◽

Virgin Olive Oils ◽

Olive Oils ◽

Lipid Species

To differentiate extra virgin olive oils (EVOO) according to the origin of purchase, such as monocultivar Italian EVOO with protected denomination of origin (PDO) and commercially-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of various lipid species by liquid chromatography/mass spectrometry (LC-ESI-MS/MS, LC-ESI-IT-MS) and proton nuclear magnetic resonance analysis (1H-NMR). Many putative chemical markers were extracted as differentiators by uni- and multivariate statistical analysis. Commercially-blended EVOO contained higher concentrations of the majority of minor lipids, including free fatty acids, their alkyl (methyl and ethyl) esters, monoglycerides, and diglycerides, which may be indicative of a higher degree of triglyceride lipolysis in these than in monocultivar PDO EVOO. Triterpenoids and particular TAG species were also found in higher proportions in the samples from the commercially-blended EVOO class, suggesting a possible influence of factors such as the cultivar and geographical origin. The largest differences between the classes were determined for the concentrations of uvaol and oleanolic acid. The results of the analysis by isotopic ratio mass spectrometry (IRMS) were reasonably consistent with the information about the geographical origin declared on the labels of the investigated EVOOs, showing considerable variability, which possibly also contributed to the differences in lipid composition observed between the two investigated classes of EVOO.

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Assessment of non-destructive spectroscopy and chemometrics tools for the development of green analytical methods to determine the shelf-life of olive oils

E3S Web of Conferences ◽

10.1051/e3sconf/202018304003 ◽

2020 ◽

Vol 183 ◽

pp. 04003

Author(s):

Aimen El Orche ◽

Mohamed Mbarki ◽

Amine Cheikh ◽

Mustapha Bouatia

Keyword(s):

Shelf Life ◽

Analytical Methods ◽

Analytical Approach ◽

Partial Least Square ◽

Support Vector ◽

Spectroscopic Techniques ◽

Virgin Olive Oils ◽

Olive Oils ◽

Non Destructive

The development of sustainable and environmentally friendly analytical methods for agri-food products and the modification of reference methods is an essential issue to be treated in green analytical chemistry. The potential application of non-destructive spectroscopic techniques with chemometrics tools to achieve these principles are examined in this work. In this study a new sustainable analytical approach based on the use of fluorescence spectroscopy and multivariate analysis methods of Machine-Learning(Support Vector Machine regression) and chemometrics (Partial Least Square regression) have been developed to control the quality of virgin olive oils in Morocco according to their shelf life. The spectral data of 45 samples were first analyzed by principal component analysis method (PCA), the PCA method shows an important classification of the three groups of olive oil according to their shelf life. The use of the regression methods SVM and PLS shows a high ability to predict the quality of olive oils, this ability is shown by the high value of R-square and the low value of root mean square error of calibration and crossvalidation (RMSEC, RMSECV), the validation of these models by cross-validation shows the potential of this sustainable analytical approach in the determination of the quality of virgin olive oils.

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Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

Foods ◽

10.3390/foods9070924 ◽

2020 ◽

Vol 9 (7) ◽

pp. 924

Author(s):

Rosa Palagano ◽

Enrico Valli ◽

Matilde Tura ◽

Chiara Cevoli ◽

María del Carmen Pérez-Camino ◽

...

Keyword(s):

Fatty Acid ◽

Limit Of Detection ◽

Quality Parameters ◽

Fatty Acid Ethyl Esters ◽

Ethyl Esters ◽

Analytical Determination ◽

Official Method ◽

Limit Of Quantification ◽

Virgin Olive Oils ◽

Olive Oils

The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.

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