scholarly journals Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

2019 ◽  
Vol 12 (1) ◽  
pp. 194
Author(s):  
Francesco Barreca ◽  
Pasquale Praticò
Keyword(s):  
Olive Oil ◽  
Agricultural Land ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Building Performance ◽  
Oil Storage ◽  
High Storage Temperature ◽  
Passive Strategies ◽  
Storage Area

The quality of extra-virgin olive oil (EVOO) is strongly correlated to the fatty acid alkyl esters (FAEE) content. High storage temperature leads to degradation of positive oil attributes in the long term, while low temperature develops rancidity quickly, thus reducing the consumer’s acceptance and, therefore, the shelf life of EVOO. In Calabria, there are many traditional olive mills, yet only few are utilized nowadays. This is mainly due to the low building performance—in particular to the temperature control inside the oil storage area. This paper illustrates the thermal analysis carried out on a famous historical olive mill located in Lamezia Terme, the best agricultural land in Calabria. A thermal retrofitting assessment was conducted, and eight different passive strategies were evaluated to improve the sustainability of the buildings.

scholarly journals Environmental indoor thermal control of extra virgin olive oil storage room with phase change materials

2019 ◽  
Vol 50 (4) ◽  
pp. 208-214 ◽  
Author(s):  
Francesco Barreca ◽  
Pasquale Praticò
Keyword(s):  
Phase Change ◽  
Olive Oil ◽  
Phase Change Materials ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Room ◽  
High Storage Temperature ◽  
High Storage

The quality of extra virgin olive oil (EVOO) is strongly correlated to storage temperature, in fact the storage conditions (packaging material, oxygen, temperature, and light) alters not only the fatty acid alkyl esters (FAEE) of the olive oil but also other quality parameters such as peroxide, making the oil incompatible to the high quality EVOO. During storage of EVOO the polyphenols tend to decrease and compromise the dietetic and nutritional qualities and taste and produce harmful substances. The storage temperature, more than 24°C, influences quite a lot FAEE especially for long-term conservation. High storage temperature leads to degradation of oil quality in the long term while low temperature develops rancidity quickly, reducing the consumer’s demand. Low storage temperature also affects the EVOO quality but in a lesser way than high storage temperature. The present study proposes the use of a control temperature system based on the application of phase change materials (PCM) on the buildings envelope. A specific case study was considered to evaluate the effect on use of PCM. The building analysed was an olive mill building situated in Scido a small town in the province of Reggio Calabria located in southern Italy. The intervention on the EVOO storage room to improve the energy savings for temperature control was based on the insulation of the partitions and the installation of a false ceiling to limit the air volume, with a two layer panel sandwich, one of PCM and the other of a rigid polyurethane foam with a 4 cm thick metal cladding. A thermal analysis simulation, by means of DesignBuilder software, was conducted. To calculate the electric energy spent in a year to control air temperature in a range of 8- 22°C. The results were of 3590. 67 kWh/year for existing building and 2539.52 kWh/year for building with PCM, energy save of about 30%. A temperature decrease of about 3°C was measured inside the storage room without a cooling system during the hottest year period but the most important result was a thermal indoor air stabilisation in the storage room. This condition avoids a thermal fluctuation to the EVOO and it is the best storage condition.

Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history

2007 ◽  
Vol 109 (10) ◽  
pp. 1010-1014 ◽  
Author(s):  
Marco Angiuli ◽  
Carlo Ferrari ◽  
Maria Cristina Righetti ◽  
Elpidio Tombari ◽  
Giuseppe Salvetti
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Storage ◽  
Freezing Curve

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

scholarly journals Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Alfonso M. Vidal ◽  
Sonia Alcalá ◽  
Antonia de Torres ◽  
Manuel Moya ◽  
Francisco Espínola
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oil ◽  
Oil Quality ◽  
Photosynthetic Pigment ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Oil Storage ◽  
Most Significant Change ◽  
Comparison Of The Results

Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. The main functions of these processes are to clarify the olive oil by removing water, solids, and other possible suspended particles. Although some changes were detected in the oil quality parameters after these processes, all the samples were extra virgin olive oil. The phenolic and volatile compound content of the olive oil was influenced by vertical centrifugation processing. Significantly, vertical centrifugation led to a 53% reduction in ethanol content. Oil storage before filtration resulted in a significant increase of around 30% in the peroxide index, while the antioxidant capacity decreased by 78%. Comparison of the results for filtered and unfiltered oil samples revealed that the most significant change was the reduction in the photosynthetic pigment content, with a decrease of around 50% in chlorophyll. Due of all this, the conditions applied in vertical centrifugation and the time of storage of the olive oils should be further controlled, enabling cleaning and decantation but avoiding the reduction of the antioxidant capacity and the content of phenolics compounds.

scholarly journals The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Heliyon ◽  
2018 ◽  
Vol 4 (11) ◽  
pp. e00888 ◽  
Author(s):  
Chiara Sanmartin ◽  
Francesca Venturi ◽  
Cristina Sgherri ◽  
Anita Nari ◽  
Monica Macaluso ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
And Storage

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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