scholarly journals Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

2019 ◽  
Vol 10 (12) ◽  
pp. 647-665
Author(s):  
Carla Zarazir ◽  
Mohamad Rajab ◽  
Houssam Obeid ◽  
Joumana Toufaily ◽  
Imad Toufeili ◽  
...  
Keyword(s):  
Olive Oil ◽  
Real Time ◽  
Storage Time ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Packaging Materials ◽  
Plastic Packaging ◽  
And Storage

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
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.

scholarly journals Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Alfredo Escudero ◽  
Natividad Ramos ◽  
M. Dolores La Rubia ◽  
Rafael Pacheco
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Criteria ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Different Temperatures ◽  
Therapeutic Properties

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.

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.

Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

2007 ◽  
Vol 40 (7) ◽  
pp. 855-861 ◽  
Author(s):  
Maria Teresa Bilancia ◽  
Francesco Caponio ◽  
Ewa Sikorska ◽  
Antonella Pasqualone ◽  
Carmine Summo
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters
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