scholarly journals Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

2016 ◽  
Vol 5 (5) ◽  
pp. 88 ◽  
Author(s):  
Bruno Alejandro Irigaray ◽  
Natalia I. Martínez ◽  
Camila Feller ◽  
Miguel Amarillo ◽  
Maria Antonia Grompone
Keyword(s):  
Shelf Life ◽  
Ethyl Ester ◽  
Induction Time ◽  
Storage Time ◽  
Ethyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Sensitive Method

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.

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

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.

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

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
María A. Grompone ◽  
Nicolás Callejas ◽  
Natalia Martínez ◽  
Camila Feller ◽  
Miguel Amarillo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ethyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils

Shelf-life of Extra Virgin Olive Oils from Southern Italy

2014 ◽  
Vol 10 (3) ◽  
pp. 234-240 ◽  
Author(s):  
Costantina Barbarisi ◽  
Michele Stasio ◽  
Francesco Cara ◽  
Melissa Nazzaro ◽  
Francesco Siano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Southern Italy ◽  
Virgin Olive Oils ◽  
Olive Oils

Influence of malaxation temperature and time on the quality of virgin olive oils

2001 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Franca Angerosa ◽  
Roberta Mostallino ◽  
Carla Basti ◽  
Raffaella Vito
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

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

Foods ◽  
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.

scholarly journals Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Rosaria Costa ◽  
Giovanni Bartolomeo ◽  
Emanuele Saija ◽  
Rossana Rando ◽  
Ambrogina Albergamo ◽  
...  
Keyword(s):  
Quality Parameter ◽  
Limit Set ◽  
The European Union ◽  
Alkyl Esters ◽  
Virgin Olive Oils ◽  
South Italy ◽  
Olive Oils ◽  
Eu Directive ◽  
Analytical Protocol

The quality parameter of alkyl esters of fatty acids was checked in a variety of Italian olive oil samples. In particular, 34 samples of extra virgin olive oils (EVOOs) from South Italy (Sicilian orchards), produced in the years 2014-2015, have been subjected to the analytical protocol dictated by the European Union for the determination of alkyl esters, as an indicator of oil’s quality. All the samples analyzed resulted to be well below the limit set by EU Directive. Besides recently produced EVOOs, a set of very aged oils, produced in the years 1996–2000, were analyzed as well. The main finding was that alkyl esters increased in correspondence with deterioration processes.

Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China

2021 ◽  
Author(s):  
Xiaofei Lü ◽  
Junyi Ma ◽  
Huiqiang Yan ◽  
Lihua Yang ◽  
Xiaoxia Ren ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils
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