Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine

Abstract

The quality of extra virgin olive oil (EVOO) is intimately affected by packaging material and storage temperature. In this study, the influence of packaging materials and elevated temperature on EVOO quality was investigated during six months. At ambient temperatures, oil maintained EVOO when stored in glass, polyethylene terephthalate (PET), high density polyethylene (HDPE), cans and Pottery in terms of chemical tests (acidity, peroxide value, K 232 , and K 270). Loss of phenols was the highest in pottery-stored oil and the lowest was found in glass-stored oil. Only PET-stored oil maintained the EVOO grade in terms of sensory evaluation when stored at room temperature. At elevated temperature, oil stored in all packaging materials lost extra virgin quality in terms of chemical tests. The loss of phenols was the largest in HDPE and smallest in cans-stored oil. Sensory evaluation, maintained glass-stored oil and PET-stored oil as EVOO. This study has reaffirmed that at both storage temperatures, the best container in maintaining the EVOO quality was glass and the worst was pottery. Grading of stored olive oil under investigation using sensory evaluation solely was not sufficient. Also it was clear that the absorption coefficient K 270 was the most sensitive determinant chemical test that determines the quality of stored olive oil and could be used as a rapid indicator test.

Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

“…For each lighting condition evaluated (coded as "dark" and "light"), a group of 4 samples were also analyzed regarding their sensory attributes and electrochemical signal profiles at 4 storage periods ("T3", "T6", "T9" and "T12" for olive oils stored during 3, 6, 9 and 12 months, respectively), resulting in a (2 × 4 × 4) experimental factorial design. It should be remarked that the number of independent olive oil bottles analyzed per treatment is in accordance with those reported by several authors regarding the study of the possible effects of different storage conditions in the quality and physicochemical contents of olive oils [1,2,5,10,16,[33][34][35].…”

“…The feasibility of applying an electronic tongue to assess olive oils' usual commercial light storage conditions and storage time was evaluated and compared with the discrimination potential of physicochemical or positive olfactory/ loss of positive sensations [1,2]. Indeed olive oil quality is significantly influenced by storage conditions like time, temperature, type of packing material, exposition to air and/or light [1][2][3][4][5][6]. In fact, during storage the levels of some physicochemical parameters (e.g., free acidity, FA; peroxide values, PV; K 232 and K 270 extinction coefficients) may undesirably increase [1,2,5,[7][8][9], oxidative stability (OS) may decrease, positive olfactory and/or gustatory sensorial attributes may suffer dramatic changes [10,11], resulting in an overall quality decrease that may even lead to the appearance of organoleptic defects [2,12].…”

“…Indeed olive oil quality is significantly influenced by storage conditions like time, temperature, type of packing material, exposition to air and/or light [1][2][3][4][5][6]. In fact, during storage the levels of some physicochemical parameters (e.g., free acidity, FA; peroxide values, PV; K 232 and K 270 extinction coefficients) may undesirably increase [1,2,5,[7][8][9], oxidative stability (OS) may decrease, positive olfactory and/or gustatory sensorial attributes may suffer dramatic changes [10,11], resulting in an overall quality decrease that may even lead to the appearance of organoleptic defects [2,12]. These issues may even arise in EVOO stored in dark glass bottles, which several authors pointed out as the most appropriate packing material for olive oils [6,8,13].…”

Shelf life of extra-virgin olive oils: First efforts toward a prediction model

“…As for other foods that are produced over a limited period of time but are consumed throughout the year, EVOOs need to be stored. The storage and packaging conditions can have a significant influence on the commercial life of EVOOs, according to the type of packaging material and the external environmental conditions (e.g., darkness, diffuse artificial light, direct sunlight, temperature, air exposure) (Abbadi et al, ; Angerosa, Di Giacinto, & De Mattia, ; Caponio, Bilancia, Pasqualone, Sikorska, & Gomes, ; Kanavouras & Coutelieris, ; Lanza, Di Serio, Giansante, Di Loreto, & Di Giacinto, ; Pristouri, Badeka, & Kontominas, ; Tan, Che Man, Selamat, & Yusoff, ). Suitable storage conditions are, thus, of great importance to maintain the high quality of EVOOs.…”

Detection of long storage and sunflower adulteration of olive oils using ultra-violet (UV) spectroscopy method

“…Due to its higher price, virgin olive oil is often adulterated with cheaper vegetable oils (Nikolova, Eftimov, Antova, & Brabant, 2013). There is a need to develop reliable analytical methods to ensure compliance of olive oil quality with labeling, and to determine the genuineness of the product by detection of eventual defects during adulteration, processing and storage (Abbadi et al, 2014). In the literature, different methods used in the detection of olive oil adulteration are reported (Frankel, 2010).…”