Rapid Oxidation of Commercial Extra Virgin Olive Oil Stored Under Fluorescent Light

Khan, Mohammad Ayub; Shahidi, Fereidoon

doi:10.1111/j.1745-4522.1999.tb00154.x

Cited by 28 publications

(23 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the glass and plastic bottles, the action of light on the olive oil is favouring photo-oxidation, although in both containers, the pigments of the olive oil (chlorophylls and pheophytins) have an oxidising eVect (Interesse et al, 1971;Khan & Shadidi, 1999;Procida & Cichelli, 1999). In addition, the permeability to oxygen is an inXuence in the plastic bottle, for which reason, at 6 months, the olive oil shows a higher degree of oxidation and an increase in the peroxide index is produced in all the samples.…”

Section: Resultsmentioning

confidence: 97%

Effect of storage time and container type on the quality of extra-virgin olive oil

2007

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 97%

Effect of storage time and container type on the quality of extra-virgin olive oil

2007

View full text Add to dashboard Cite

“…Nevertheless, the authors did ind a slight antioxidant efect when the same VOO system was maintained in dark conditions, with a more pronounced efect for chlorophyll a than for chlorophyll b. Other later studies carried out with VOOs have found a positive inluence of the chlorophyllic pigments on the photo-oxidation of oils subjected to diferent conditions of light and storage times [90,97,98]. In relation to this result, Psomiadou and Tsimidou [90] suggested a concentration-dependent photosensitizing activity for pheophytin a that is favored by the availability of oxygen.…”

Section: Thermal Degradation Kineticsmentioning

confidence: 94%

Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

View full text Add to dashboard Cite

This chapter provides an updated overview about the chlorophyll and carotenoid pigments present in olive fruits and their products, table olive, and olive oil. The metabolism of these pigments during growth and ripening of the olive fruit is described. General aspects related to photosynthetic tissues and non-carotenogenic fruits, varieties and the presence of exclusive pigments, the total pigment content, and their relative proportions are highlighted. Chlorophyll and carotenoid changes during the processing of green table olives according to the main styles of preparation are described. Diferent reaction mechanisms depending on the removal of the biter components by alkaline hydrolysis or by slow difusion in brine, as well as the development of the fermentation process, are discussed. The chlorophyll degradation associated with the green staining alteration is speciically mentioned. Changes in the pigment proiles and in their concentrations associated with the virgin olive oil VOO) elaboration are also described. Recent research works related to thermal degradation kinetics and prediction mathematical model for VOO storage are summarized. The role of the chlorophylls in the photo-oxidation of VOO is also pointed out. Finally, the pigment proiles as authenticity and freshness indices for VOO quality are emphasized.Keywords: chlorophylls, carotenoids, metabolism, table olive, olive oil . IntroductionThe olive fruit Olea europaea L.) is a small drupe that has a long ripening period involving important color changes. There are numerous varieties of olives, which are classiied into three categories according to their use: table olives, oil extraction, or both purposes. Olive fruit contains © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.water 60 70%), lipids 10 25%), sugars 3 6%), iber 1 4%), proteins 1 3%), and other minor compounds, such as hydrocarbons, biophenols, terpenes, sterols, alcohols, chlorophyll and carotenoid pigments, and volatile compounds, which are responsible for the unique characteristics of its products [1]. The quality of table olives and olive oil depend on the chemical composition and physical properties of the fruit, and this in turn is principally related to the olive variety, degree of fruit ripeness, environmental conditions, growing region, and processing and storage techniques. These factors inluence the color of the table olive and olive oil, which is one of the most important quality atributes for products from the olive tree. In the case of ...

show abstract

“…chlorophyll), which react with triplet oxygen to form the excited state singlet oxygen. Thus, protection from direct light is required for commercial edible oils (Bradley and Min 1992;Khan and Shahidi 1999).…”

Section: Introductionmentioning

confidence: 99%

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

2014

View full text Add to dashboard Cite

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.

show abstract

Rapid Oxidation of Commercial Extra Virgin Olive Oil Stored Under Fluorescent Light

Cited by 28 publications

References 17 publications

Effect of storage time and container type on the quality of extra-virgin olive oil

Effect of storage time and container type on the quality of extra-virgin olive oil

Chlorophylls and Carotenoids in Food Products from Olive Tree

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

Contact Info

Product

Resources

About