Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Abstract

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.

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

“…No attempt was made to stabilize the storage conditions in the storage compartment. Although some authors recommend maintaining consistent storage parameters under non-accelerated conditions [8] this requires alternating cooling and heating and involves a substantial effort which is not a mentality trait of the common Mediterranean populations.…”

“…Storage material and conditions have a significant impact on the chemical quality, organoleptic properties and shelf life (defined as the length of time under normal storage conditions within which no off-flavors or defects develop and quality parameters are within accepted limits for this commercial category) [8] of EVOO. Storage containers should not only provide protection from air, light, and humidity, but also have no chemical interaction with the oil phase which can alter oil quality and its safety aspects.…”

A multivariate data approach for FTIR-ATR monitoring of virgin olive oils: Lipid structure during autoxidation

“…On the other hand, the ∼1062 cm À1 peak was newly occurred by -C-Ostretching movement. Moreover, the 3029-2989 cm À1 band was linked =CH (both -cis and -trans isomers) and -OH stretching of hydroperoxides and alcohols (Li and Wang, 2018;Tena et al, 2018). Therefore, it could be considered that the band over 2952 cm À1 and ∼1062 cm À1 peaks were a fingerprint of the slow-paced autoxidation process.…”

“…Therefore, it could be considered that the band over 2952 cm À1 and ∼1062 cm À1 peaks were a fingerprint of the slow-paced autoxidation process. Silverstein et al, 1981;Guillèn and Cabo, 2000;Maggio et al, 2009;Jiang et al, 2016;Li and Wang, 2018;Tena et al, 2018. A previous study demonstrated that 1744 cm À1 (C=O stretching vibration of aldehydes and ketones), 2922 cm À1 (CH 2 asymmetric stretching) and 3006 cm À1 (OH stretching of hydroperoxides) bands could be used for differentiating VOOs in terms of chemical bond vibrational mode. 1463 cm À1 (scissoring mode of -CH in CH 2 ), 1160 cm À1 (stretching of C-O and bending of -CH 2 ), 1118 cm À1 (stretching of C-O), 1096 cm À1 (stretching of C-O) and 723 cm À1 (rocking mode of -(CH 2 ) n and out-of-plane bending mode of cis -HC=CH) bands showed similar loadings at PCA due to the intensity of the functional group (Li and Wang, 2018).…”

Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil

“…[6,13]. The decrease in antioxidant levels as a result of the refining process is relevant because oxidative stability is not only a quality parameter but also represents one of the most important oil indicators of shelf-life [14]. During oxidation, compounds responsible for unpleasant odors are produced, thus making the oil less acceptable or unacceptable for the consumer or for the industries that use it as an ingredient.…”