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 oliveoil (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 an...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
MDPI
2021
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/10849 https://www.mdpi.com/2304-8158/10/8/1945 https://doi.org/10.3390/foods10081945 |
| _version_ | 1855484667191361536 |
|---|---|
| author | Mousavi, Soraya Mariotti, Roberto Stanzione, Vitale Pandolfi, Saverio Mastio, Valerio Baldoni, Luciana Cultrera, Nicolò G. M. |
| author_browse | Baldoni, Luciana Cultrera, Nicolò G. M. Mariotti, Roberto Mastio, Valerio Mousavi, Soraya Pandolfi, Saverio Stanzione, Vitale |
| author_facet | Mousavi, Soraya Mariotti, Roberto Stanzione, Vitale Pandolfi, Saverio Mastio, Valerio Baldoni, Luciana Cultrera, Nicolò G. M. |
| author_sort | Mousavi, Soraya |
| collection | INTA Digital |
| description | The extent and conditions of storage may affect the stability and quality of extra virgin oliveoil (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. |
| format | Artículo |
| id | INTA10849 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA108492021-12-06T10:42:24Z Evolution of extra virgin olive oil quality under different storage conditions Mousavi, Soraya Mariotti, Roberto Stanzione, Vitale Pandolfi, Saverio Mastio, Valerio Baldoni, Luciana Cultrera, Nicolò G. M. Olea europaea Aceite de Oliva Almacenamiento de Alimentos Olive Oil Food Storage Quality Calidad Olivo The extent and conditions of storage may affect the stability and quality of extra virgin oliveoil (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. EEA San Juan Fil: Mousavi, Soraya. National Research Council. Institute of Biosciences and Bioresources; Italia Fil: Mariotti, Roberto. National Research Council. Institute of Biosciences and Bioresources; Italia Fil: Stanzione, Vitale. National Research Council. Institute for Agricultural and Forest Systems of the Mediterranean; Italia Fil: Pandolfi, Saverio. National Research Council. Institute of Biosciences and Bioresources; Italia Fil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina. Fil: Mastio, Valerio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Baldoni, Luciana. National Research Council. Institute of Biosciences and Bioresources; Italia Fil: Cultrera, Nicolò G.M. National Research Council. Institute of Biosciences and Bioresources; Italia 2021-12-06T10:31:56Z 2021-12-06T10:31:56Z 2021-08-21 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/10849 https://www.mdpi.com/2304-8158/10/8/1945 2304-8158 https://doi.org/10.3390/foods10081945 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf MDPI Foods 10 (8) : 1945 (2021) |
| spellingShingle | Olea europaea Aceite de Oliva Almacenamiento de Alimentos Olive Oil Food Storage Quality Calidad Olivo Mousavi, Soraya Mariotti, Roberto Stanzione, Vitale Pandolfi, Saverio Mastio, Valerio Baldoni, Luciana Cultrera, Nicolò G. M. Evolution of extra virgin olive oil quality under different storage conditions |
| title | Evolution of extra virgin olive oil quality under different storage conditions |
| title_full | Evolution of extra virgin olive oil quality under different storage conditions |
| title_fullStr | Evolution of extra virgin olive oil quality under different storage conditions |
| title_full_unstemmed | Evolution of extra virgin olive oil quality under different storage conditions |
| title_short | Evolution of extra virgin olive oil quality under different storage conditions |
| title_sort | evolution of extra virgin olive oil quality under different storage conditions |
| topic | Olea europaea Aceite de Oliva Almacenamiento de Alimentos Olive Oil Food Storage Quality Calidad Olivo |
| url | http://hdl.handle.net/20.500.12123/10849 https://www.mdpi.com/2304-8158/10/8/1945 https://doi.org/10.3390/foods10081945 |
| work_keys_str_mv | AT mousavisoraya evolutionofextravirginoliveoilqualityunderdifferentstorageconditions AT mariottiroberto evolutionofextravirginoliveoilqualityunderdifferentstorageconditions AT stanzionevitale evolutionofextravirginoliveoilqualityunderdifferentstorageconditions AT pandolfisaverio evolutionofextravirginoliveoilqualityunderdifferentstorageconditions AT mastiovalerio evolutionofextravirginoliveoilqualityunderdifferentstorageconditions AT baldoniluciana evolutionofextravirginoliveoilqualityunderdifferentstorageconditions AT cultreranicologm evolutionofextravirginoliveoilqualityunderdifferentstorageconditions |