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)

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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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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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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Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

OCL ◽

10.1051/ocl/2020002 ◽

2020 ◽

Vol 27 ◽

pp. 6 ◽

Cited By ~ 1

Author(s):

Esmaeil Ghanbari Shendi ◽

Dilek Sivri Ozay ◽

Mucahit Taha Ozkaya ◽

Nimeti Feyza Ustunel

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Sensory Properties ◽

Sensory Profile ◽

Total Phenol Content ◽

Processing Unit ◽

Oil Processing ◽

One Year

The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh “Tavşan Yüreği” EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 ± 0.908 ppm at the beginning of storage, it decreased to 327.58 ± 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, α-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.

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Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Foods ◽

10.3390/foods10081945 ◽

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.

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Activity of two natural additives in improving the stability of virgin olive oil quality during storage

OCL ◽

10.1051/ocl/2020039 ◽

2020 ◽

Vol 27 ◽

pp. 44

Author(s):

Mohamed El Yamani ◽

El Hassan Sakar ◽

Abdelali Boussakouran ◽

Yahia Rharrabti

Keyword(s):

Olive Oil ◽

Storage Time ◽

Oil Quality ◽

Virgin Olive Oil ◽

Principal Component ◽

Storage Conditions ◽

Oxidation Products ◽

Glass Bottles ◽

The Impact ◽

Natural Additives

The activity of natural additives against the deterioration of virgin olive oil (VOO) in relation to storage time and conditions was examined. Thus, carotenoids and phenols previously extracted from carrot and olive mill wastewater, respectively, were added at 200 and 400 ppm to VOO and stored in clear and amber glass bottles at room temperatures during 120 days. The results showed that enriched VOO was largely influenced by the storage time, which resulted in a significant accumulation of hydrolysis and oxidation products. Storage conditions also affected considerably the enriched VOO. Dark glass bottles offered better protection against oxidative deterioration. The impact of both extracts on the oxidation status of examined VOO was significant and concentration-dependent. The natural additives markedly delayed the formation of hydroperoxides and conjugated dienes and trienes. Results from principal component analysis (PCA) showed that most of the variation was captured by the PC1 (89% of the total variance) which grouped samples in four categories according to storage times, each being divided into two clusters linked to storage conditions. Findings from this study revealed that natural additives could minimize VOO deterioration caused by storage time and conditions (light).

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Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO

Molecules ◽

10.3390/molecules24081457 ◽

2019 ◽

Vol 24 (8) ◽

pp. 1457 ◽

Cited By ~ 8

Author(s):

Abbatangelo ◽

Núñez-Carmona ◽

Duina ◽

Sberveglieri

Keyword(s):

Olive Oil ◽

Phase 1 ◽

Volatile Component ◽

Virgin Olive Oil ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Extraction Process ◽

Storage Conditions ◽

Virgin Olive Oils ◽

Olive Oils

Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2). The chemical analysis method involving SPME-GC-MS provided a complete volatile component of the extra virgin olive oils that was used to relate to the S3 multisensory responses. Furthermore, principal component analysis (PCA) and k-Nearest Neighbors (k-NN) analysis were carried out on the set of data acquired from the sensor array to determine the best sensors for these tasks and to assess the capability of the system to identify various olive oil samples. k-NN classification rates were found to be 94.3% and 94.7% in the two phases, respectively. These first results are encouraging and show a good capability of the S3 instrument to distinguish different oil samples.

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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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Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water ◽

10.3390/w12020555 ◽

2020 ◽

Vol 12 (2) ◽

pp. 555 ◽

Cited By ~ 3

Author(s):

Paola Sánchez-Bravo ◽

Jacinta Collado-González ◽

Mireia Corell ◽

Luis Noguera-Artiaga ◽

Alejandro Galindo ◽

...

Keyword(s):

Olive Oil ◽

Deficit Irrigation ◽

Quality Index ◽

Fruits And Vegetables ◽

Management Practices ◽

Irrigation Management ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Table Olives ◽

The Impact

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

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