Evolution of extra virgin olive oil quality under different storage conditions

Autores
Mousavi, Soraya; Mariotti, Roberto; Stanzione, Vitale; Pandolfi, Saverio; Mastio, Valerio; Baldoni, Luciana; Cultrera, Nicolò G. M.
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche; Italia
Fil: Mariotti, Roberto. Consiglio Nazionale delle Ricerche; Italia
Fil: Stanzione, Vitale. Consiglio Nazionale delle Ricerche; Italia
Fil: Pandolfi, Saverio. Consiglio Nazionale delle Ricerche; Italia
Fil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza - San Juan. Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Baldoni, Luciana. Consiglio Nazionale delle Ricerche; Italia
Fil: Cultrera, Nicolò G. M.. Consiglio Nazionale delle Ricerche; Italia
Materia
ARGON
EXTRA VIRGIN OLIVE OIL
OXIDATION
PHENOLS
STEROLS
STORAGE
TEMPERATURE
TOCOPHEROLS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/160910
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/160910
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evolution of extra virgin olive oil quality under different storage conditionsMousavi, SorayaMariotti, RobertoStanzione, VitalePandolfi, SaverioMastio, ValerioBaldoni, LucianaCultrera, Nicolò G. M.ARGONEXTRA VIRGIN OLIVE OILOXIDATIONPHENOLSSTEROLSSTORAGETEMPERATURETOCOPHEROLShttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4The 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.Fil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche; ItaliaFil: Mariotti, Roberto. Consiglio Nazionale delle Ricerche; ItaliaFil: Stanzione, Vitale. Consiglio Nazionale delle Ricerche; ItaliaFil: Pandolfi, Saverio. Consiglio Nazionale delle Ricerche; ItaliaFil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza - San Juan. Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Baldoni, Luciana. Consiglio Nazionale delle Ricerche; ItaliaFil: Cultrera, Nicolò G. M.. Consiglio Nazionale delle Ricerche; ItaliaMDPI AG2021-08-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/160910Mousavi, Soraya; Mariotti, Roberto; Stanzione, Vitale; Pandolfi, Saverio; Mastio, Valerio; et al.; Evolution of extra virgin olive oil quality under different storage conditions; MDPI AG; Foods; 10; 8; 21-8-2021; 1-192304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods10081945info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/8/1945info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:10:17Zoai:ri.conicet.gov.ar:11336/160910instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:10:18.08CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evolution of extra virgin olive oil quality under different storage conditions
title Evolution of extra virgin olive oil quality under different storage conditions
spellingShingle Evolution of extra virgin olive oil quality under different storage conditions
Mousavi, Soraya
ARGON
EXTRA VIRGIN OLIVE OIL
OXIDATION
PHENOLS
STEROLS
STORAGE
TEMPERATURE
TOCOPHEROLS
title_short 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_sort Evolution of extra virgin olive oil quality under different storage conditions
dc.creator.none.fl_str_mv Mousavi, Soraya
Mariotti, Roberto
Stanzione, Vitale
Pandolfi, Saverio
Mastio, Valerio
Baldoni, Luciana
Cultrera, Nicolò G. M.
author Mousavi, Soraya
author_facet Mousavi, Soraya
Mariotti, Roberto
Stanzione, Vitale
Pandolfi, Saverio
Mastio, Valerio
Baldoni, Luciana
Cultrera, Nicolò G. M.
author_role author
author2 Mariotti, Roberto
Stanzione, Vitale
Pandolfi, Saverio
Mastio, Valerio
Baldoni, Luciana
Cultrera, Nicolò G. M.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ARGON
EXTRA VIRGIN OLIVE OIL
OXIDATION
PHENOLS
STEROLS
STORAGE
TEMPERATURE
TOCOPHEROLS
topic ARGON
EXTRA VIRGIN OLIVE OIL
OXIDATION
PHENOLS
STEROLS
STORAGE
TEMPERATURE
TOCOPHEROLS
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv 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.
Fil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche; Italia
Fil: Mariotti, Roberto. Consiglio Nazionale delle Ricerche; Italia
Fil: Stanzione, Vitale. Consiglio Nazionale delle Ricerche; Italia
Fil: Pandolfi, Saverio. Consiglio Nazionale delle Ricerche; Italia
Fil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza - San Juan. Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Baldoni, Luciana. Consiglio Nazionale delle Ricerche; Italia
Fil: Cultrera, Nicolò G. M.. Consiglio Nazionale delle Ricerche; Italia
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-08-21
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/160910
Mousavi, Soraya; Mariotti, Roberto; Stanzione, Vitale; Pandolfi, Saverio; Mastio, Valerio; et al.; Evolution of extra virgin olive oil quality under different storage conditions; MDPI AG; Foods; 10; 8; 21-8-2021; 1-19
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/160910
identifier_str_mv Mousavi, Soraya; Mariotti, Roberto; Stanzione, Vitale; Pandolfi, Saverio; Mastio, Valerio; et al.; Evolution of extra virgin olive oil quality under different storage conditions; MDPI AG; Foods; 10; 8; 21-8-2021; 1-19
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10081945
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/8/1945
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980516929732608
score 12.993085

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