A preliminary approach to predictive modelling of extra virgin olive oil stability

Zanoni, Bruno; Bertuccioli, Mario; Rovellini, P.; Marotta, Federico; Mattei, A.

doi:10.1002/jsfa.2135

Cited by 20 publications

(24 citation statements)

References 21 publications

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“…This value can be attributed to oxidation of the sample during the processing technology, because the raw material was carefully selected, picked and processed. In addition, concerning the free fatty acids, which represent a quality parameter contributing to oil stability [25], all the oils analysed are stable as shown by values below 0.8%.…”

Section: Analytical Characteristics Of Olivesmentioning

confidence: 99%

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

Dabbou

Issaoui

Servili

et al. 2009

Euro J Lipid Sci & Tech

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The behaviour of three European olive varieties, Ascolana Tenera, Koroneiki and Picholine, cultivated in the north of Tunisia, was compared to an autochthonous variety, Chétoui. Most of the quality indices and the fatty acid composition showed significant variations between the olive oils. Among the introduced varieties, the Picholine cultivar had the highest value of oleic acid (61%) whereas the Ascolana Tenera cultivar was noteworthy for its lowest content of phenolic compounds (175 mg/kg) and presented the highest level of palmitic acid. The Chétoui variety presented a high content of oleic and linoleic acids. But all samples, both the autochthonous Chétoui and the introduced cultivars, have similar levels of antioxidant compounds, with the exception of phenols. The aroma composition showed significant differences between the oils from the foreign cultivars. The major volatile component was the C-6 aldehyde fraction whose content varied greatly between the different varieties studied: The E-2-hexenal content ranged from 1.6 mg/kg of oil in the Ascolana Tenera variety to .5 mg/kg for the Picholine and Koroneiki cultivars, whereas the Chétoui variety had the lowest levels of volatile compounds, with the exception of the hexanal level which was tenfold higher than in the foreign cultivars. Therefore, our results showed that two of the introduced varieties, Koroneiki and Picholine, showed good adaptation to the Tunisian cultivation conditions. So far, we claim the possibility to develop the successful cultivation of these latter imported varieties in the country.

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Section: Analytical Characteristics Of Olivesmentioning

confidence: 99%

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

Dabbou

Issaoui

Servili

et al. 2009

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

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“…[10]. A phenomenological model was introduced for the first time to predict the stability of EVOO based on combined stability/instability composition indices.…”

Section: Coutelieris Andmentioning

confidence: 99%

“…In recent years, there has been considerable interests in correlating monounsaturated fatty acids (mainly oleic acid) and minor components (phenolic compounds, alpha-tocopherol and carotenoids, squalene, simple triterpenes, and volatile compounds) in EVOO with health benefits {e.g., antihypertensive activity [1], chemopreventive activity [2], tumor-inhibitory activity [3], and anti-inflammatory activity [4]} and positive sensory attributes [5][6][7]. However, due to high levels of unsaturated fatty acids and the presence of endogenous enzymes such as lipase, polyphenol oxidase, and peroxidase, EVOO is also prone to lipid oxidation and enzymatic hydrolysis which favors autoxidation [8][9][10]. EVOO oxidation is highly dependent on factors including the storage of olive fruit prior to processing [11], the techniques of oil extraction [12], the exposure degree of oxygen, light, and temperature [13], and the packaging [14] and storage conditions of the final product [15], which could greatly change the chemical composition of the oil, leading to unpleasant off-flavors and eventually degrading the quality.…”

Section: Introductionmentioning

confidence: 99%

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Wang

2018

Journal of Food Quality

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Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on "shelf life" as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.

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“…), leading to deterioration in quality as a consequence of oxidative and hydrolytic degradations (Psomiadou and Tsimidou 2002a, b). Like other products that are produced in a limited period of time, but that are consumed throughout the year, it must be stored, and these storage and packing conditions determine the commercial life of the olive oil (Méndez and Falqué 2007;Hrncirik and Fritsche 2005;Kiritsakis and Dugan 1984;Zanoni et al 2005). …”

Section: Introductionmentioning

confidence: 99%

Effect of containers on the quality of Chemlali olive oil during storage

2014

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This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K 232 and K 270 ), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease (p<0.05) in the antioxidant contents (carotenes, chlorophylls and total phenols) was observed in the oil stored in the clear glass bottles and PE containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.

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A preliminary approach to predictive modelling of extra virgin olive oil stability

Cited by 20 publications

References 21 publications

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Effect of containers on the quality of Chemlali olive oil during storage

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