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 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
Fuente
Foods 10 (8) : 1945 (2021)
Materia
Olea europaea
Aceite de Oliva
Almacenamiento de Alimentos
Olive Oil
Food Storage
Quality
Calidad
Olivo
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/10849
Acceder
id INTADig_ebc81c9b8b9e9b9c3086a83823c278d0
oai_identifier_str oai:localhost:20.500.12123/10849
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Evolution of extra virgin olive oil quality under different storage conditionsMousavi, SorayaMariotti, RobertoStanzione, VitalePandolfi, SaverioMastio, ValerioBaldoni, LucianaCultrera, Nicolò G. M.Olea europaeaAceite de OlivaAlmacenamiento de AlimentosOlive OilFood StorageQualityCalidadOlivoThe 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 JuanFil: Mousavi, Soraya. National Research Council. Institute of Biosciences and Bioresources; ItaliaFil: Mariotti, Roberto. National Research Council. Institute of Biosciences and Bioresources; ItaliaFil: Stanzione, Vitale. National Research Council. Institute for Agricultural and Forest Systems of the Mediterranean; ItaliaFil: Pandolfi, Saverio. National Research Council. Institute of Biosciences and Bioresources; ItaliaFil: Mastio, Valerio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina.Fil: Mastio, Valerio. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Baldoni, Luciana. National Research Council. Institute of Biosciences and Bioresources; ItaliaFil: Cultrera, Nicolò G.M. National Research Council. Institute of Biosciences and Bioresources; ItaliaMDPI2021-12-06T10:31:56Z2021-12-06T10:31:56Z2021-08-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/10849https://www.mdpi.com/2304-8158/10/8/19452304-8158https://doi.org/10.3390/foods10081945Foods 10 (8) : 1945 (2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:24Zoai:localhost:20.500.12123/10849instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:25.436INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Olea europaea
Aceite de Oliva
Almacenamiento de Alimentos
Olive Oil
Food Storage
Quality
Calidad
Olivo
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 Olea europaea
Aceite de Oliva
Almacenamiento de Alimentos
Olive Oil
Food Storage
Quality
Calidad
Olivo
topic Olea europaea
Aceite de Oliva
Almacenamiento de Alimentos
Olive Oil
Food Storage
Quality
Calidad
Olivo
dc.description.none.fl_txt_mv 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
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.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-06T10:31:56Z
2021-12-06T10:31:56Z
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/20.500.12123/10849
https://www.mdpi.com/2304-8158/10/8/1945
2304-8158
https://doi.org/10.3390/foods10081945
url http://hdl.handle.net/20.500.12123/10849
https://www.mdpi.com/2304-8158/10/8/1945
https://doi.org/10.3390/foods10081945
identifier_str_mv 2304-8158
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Foods 10 (8) : 1945 (2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619160117575680
score 12.558318

Publicaciones similares