Effect of storage conditions on virgin olive oil quality
In: Israel Journal of Plant SciencesSearch for other papers by Radi Aly in
Current site
Google Scholar
Search for other papers by Uzi Ravid in
Current site
Google Scholar
Virgin olive oil (VOO) quality depends on many factors, including duration of storage of the fruits before processing, olive oil color, and storage conditions. We characterized here a Souri virgin olive oil cultivar and evaluated some chemical and physical characteristics during 3 years in different storage conditions. Samples of VOO were collected from the first cold pressing of olives and stored in different storage containers: polyethylene, glass, and stainless steel. Samples (100 ml) were then subjected to colorimetric and chemical measurements. VOO stored in polyethylene containers for 3 years showed higher increases in acidity (2.43%) compared to 1.36 and 1.64% found in oil stored in glass bottle and stainless containers, respectively. VOO color represented by O.D. 450-600 nm, was diminished significantly in polyethylene containers (0.67) as compared to O.D. (1.41 and 1.72) in stainless steel and glass containers, respectively, during the storage period. The majority of volatile compounds detected were acids, alcohols, and aldehydes. The concentrations of hexanal, hexanol, E-2-hexanal, and E-2-hexen-l-ol decreased significantly after 12 months of storage in polyethylene containers as compared to fresh oil. These data led to the conclusion that color and acidity could be used as a marker for VOO quality and freshness. An unexpected volatile compound (styrene 2.4%) was detected only in olive oil samples stored in polyethylene containers. Styrene is an oily organic compound, widely used to make plastics and rubber, and considered to be harmful to human health. Therefore, VOO is not recommended to be stored in polyethylene containers.
Purchase
Buy instant access (PDF download and unlimited online access):
Institutional Login
Log in with Open Athens, Shibboleth, or your institutional credentials
Personal login
Log in with your brill.com account
-
A.O.A.C. 1965. Olive oil acidity. In: Methods of analysis of the Association of Official Agriculture Chemists. 9th ed. In: Horwitz, W., ed. Washington, DC, p. 431.
-
Angerosa, F. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Technol. 104(9-10): 639-660.
-
ATSDR. 2007. Agency for Toxic Substances and Disease Registry (Toxicological Profile for Styrene (Draft for Public Comment). U.S. Department of Public Health and Human Services, Public Health Service, Atlanta, GA.
-
Denis, H.J., Castor, W.M. 2005. Styrene. In: Ullmann's encyclopedia of industrial chemistry. Wiley-VCH, Weinheim.
-
Gandul, B., Mínguez, M.I. 1996. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J. Sci. Food Agric. 72: 31-39.
-
Giovacchino, L.Di, Solinas, M., Miccoli, M. 1994. Effect of extraction systems on the quality of virgin olive oil. J. Am. Oil Chem. Soc. 71 (11): 1189-1194.
-
Gutierrez, F., Fernandez, J.L. 2002. Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of "Extra" quality. J. Agric. Food Chem. 50: 571-577.
-
Fallik, E., Shalom, Y., Alkalai-Tuvia, S., Larkov, O., Brandeis, E., Ravid, U. 2005. External, internal and sensory traits in Galia-type melon treated with different waxes. Postharvest Biol. Technol. 36: 69-75.
-
IOOC. 2008. Trade standard applying to olive oil and olive pomace oil. http://www.internationaloliveoil.org/
-
Kalua, C.M., Bedgood, D.R., Bishop, A.G., Prenzler, P.D. 2006a. Discrimination of Storage Conditions and Freshness in Virgin Olive Oil. J. Agric. Food Chem. 54 (19): 7144-7151.
-
Kalua, C.M., Bedgood, D.R., Prenzler, P.D. 2006b. Development of a headspace solid phase microextraction-gas chromatography method for monitoring volatile compounds in extended time-course experiments of olive oil. Anal. Chim. Acta 556: 407-414.
-
Lavee, S., Shachtel, J. 1999. Interaction of cultivar rootstock and water availability on olive tree performance and fruit production. Acta Hortic. 474: 399-401.
-
Lavelli, V., Fregapane, G., Desamparados Salvador, M. 2006. Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. J. Agric. Food Chem. 54 (8): 3002-3007.
-
Mendez, A.I., Falque, E. 2007. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 18(5): 521-529.
-
Mínguez-Mosquera, M.I., Rejano, L., Gandul, B., Sánchez, A.H., Garrido, J. 1991. Color-pigment correlation in virgin olive oil. J. Am. Oil Chem. Soc. 68: 332-336.
-
Morello, J.R., Motilva, M.J, Tovar, M.J., Romero, M.P. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 85: 357-364.
-
Psomiadou, E., Tsimidou, M. 2002a. Stability of virgin olive oil. Autooxidation studies. J. Agric. Food Chem. 50: 716-721.
-
Psomiadou, E., Tsimidou, M. 2002b. Stability of virgin olive oil. Photooxidation studies. J. Agric. Food Chem. 50: 722-727.
-
Psomiadou, E., Konstantinos, X., Blekas, K.G., Tsimidou, M. Z., Boskou, D. 2003. Proposed parameters for monitoring quality of virgin olive oil (Koroneiki cv). Eur. J. Lipid Sci. Technol. 105: 403-409.
-
Ryan, D., Robards, K., Lavee, S. 1999. Changes in phenolic content of olive oil during maturation. Int. J. Food Sci. Technol. 34: 265-274.
-
USDA Agricultural Statistics. 2005. http://www.usda.gov/ness/pubs/agr05/5ch3.PDF
-
Vichi, S., Pizzale, L., Conte, L. S., Buxaderas, S., Lopez-Tamames, E. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: Modifications induced by oxidation and suitable markers of oxidative status. J. Agric. Food Chem. 51: 6564-6571.
-
Velasco, J., Dobarganes, C. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 104: 661-676.
-
Waterman, E., Lockwood, B. 2007. Active components and clinical applications of olive oil. Alternative Med. Rev. 12(4): 331-342.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 464 | 53 | 8 |
| Full Text Views | 18 | 0 | 0 |
| PDF Views & Downloads | 16 | 1 | 0 |
Effect of storage conditions on virgin olive oil quality
In: Israel Journal of Plant SciencesSearch for other papers by Radi Aly in
Current site
Google Scholar
PubMed
Search for other papers by Uzi Ravid in
Current site
Google Scholar
PubMed
Virgin olive oil (VOO) quality depends on many factors, including duration of storage of the fruits before processing, olive oil color, and storage conditions. We characterized here a Souri virgin olive oil cultivar and evaluated some chemical and physical characteristics during 3 years in different storage conditions. Samples of VOO were collected from the first cold pressing of olives and stored in different storage containers: polyethylene, glass, and stainless steel. Samples (100 ml) were then subjected to colorimetric and chemical measurements. VOO stored in polyethylene containers for 3 years showed higher increases in acidity (2.43%) compared to 1.36 and 1.64% found in oil stored in glass bottle and stainless containers, respectively. VOO color represented by O.D. 450-600 nm, was diminished significantly in polyethylene containers (0.67) as compared to O.D. (1.41 and 1.72) in stainless steel and glass containers, respectively, during the storage period. The majority of volatile compounds detected were acids, alcohols, and aldehydes. The concentrations of hexanal, hexanol, E-2-hexanal, and E-2-hexen-l-ol decreased significantly after 12 months of storage in polyethylene containers as compared to fresh oil. These data led to the conclusion that color and acidity could be used as a marker for VOO quality and freshness. An unexpected volatile compound (styrene 2.4%) was detected only in olive oil samples stored in polyethylene containers. Styrene is an oily organic compound, widely used to make plastics and rubber, and considered to be harmful to human health. Therefore, VOO is not recommended to be stored in polyethylene containers.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 464 | 53 | 8 |
| Full Text Views | 18 | 0 | 0 |
| PDF Views & Downloads | 16 | 1 | 0 |
