Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

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.

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Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

South African Journal of Botany ◽

10.1016/j.sajb.2021.05.009 ◽

2021 ◽

Vol 141 ◽

pp. 322-329

Author(s):

Jihed Faghim ◽

Mbarka Ben Mohamed ◽

Mohamed Bagues ◽

Kamel Nagaz ◽

Tebra Triki ◽

...

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Phenolic Profile ◽

Olive Oil Quality ◽

Irrigation Effects ◽

South Tunisia

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Relation between the Endogenous Antioxidant System and the Quality of Extra Virgin Olive Oil under Accelerated Storage Conditions

Journal of Agricultural and Food Chemistry ◽

10.1021/jf048363w ◽

2005 ◽

Vol 53 (6) ◽

pp. 2103-2110 ◽

Cited By ~ 50

Author(s):

Karel Hrncirik ◽

Sonja Fritsche

Keyword(s):

Olive Oil ◽

Antioxidant System ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Accelerated Storage ◽

Endogenous Antioxidant

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Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Foods ◽

10.3390/foods10092161 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2161

Author(s):

Leeanny Caipo ◽

Ana Sandoval ◽

Betsabet Sepúlveda ◽

Edwar Fuentes ◽

Rodrigo Valenzuela ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Storage Condition ◽

Storage Conditions ◽

One Year ◽

The Impact

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at −23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

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Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

Grasas y Aceites ◽

10.3989/gya.2007.v58.i3.178 ◽

2007 ◽

Vol 58 (3) ◽

Cited By ~ 25

Author(s):

S. A. Vekiari ◽

P. Papadopoulou ◽

A. Kiritsakis

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Processing Methods ◽

Olive Oil Quality ◽

Quality Indexes

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Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

10.20944/preprints202107.0668.v1 ◽

2021 ◽

Author(s):

Leeanny Caipo ◽

Ana Sandoval ◽

Betsabet Sepúlveda ◽

Edwar Fuentes ◽

Rodrigo Valenzuela ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Storage Condition ◽

Storage Conditions ◽

Alpha Tocopherol ◽

The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

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Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

Foods ◽

10.3390/foods8100457 ◽

2019 ◽

Vol 8 (10) ◽

pp. 457 ◽

Cited By ~ 1

Author(s):

Guerrini ◽

Mari ◽

Barbato ◽

Granchi

Keyword(s):

Olive Oil ◽

Yeast Species ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Extraction Process ◽

Enzymatic Activities ◽

Crop Season ◽

Extraction Processes

In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle, and the end of the harvesting in the same crop season, were quantified. Then, possible effects on quality of EVOO caused by the predominant yeast species, possessing specific enzymatic activities, were evaluated. Yeast concentrations were higher in extraction processes at the end of the harvesting. Twelve yeast species showing different isolation frequencies during olive oil extractive process and according to the harvesting date were identified by molecular methods. The yeast species dominating olive oil samples from decanter displayed enzymatic activities, potentially affecting EVOO quality according to zymogram analysis. HS-SPME-GC-MS analysis of the volatile compounds in commercial EVOO, inoculated with three yeast species (Nakazawaea molendini-olei, Nakazawaea wickerhamii, Yamadazyma terventina), pointed out significant differences depending on the strain inoculated. In conclusion, during the olive oil extractive processes, some yeast species colonize the extraction plant and may influence the chemical and sensory characteristics of EVOO depending on the cell concentrations and their enzymatic capabilities.

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Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

Grasas y Aceites ◽

10.3989/gya.0332171 ◽

2018 ◽

Vol 68 (4) ◽

pp. 219 ◽

Cited By ~ 9

Author(s):

R. Aparicio-Ruiz ◽

N. Tena ◽

I. Romero ◽

R. Aparicio ◽

D. L. García-González ◽

...

Keyword(s):

Mathematical Modelling ◽

Shelf Life ◽

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Spectral Features ◽

Olive Oil Quality ◽

Over Time

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjusted-R2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.

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