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

Serio, Maria Gabriella Di; Giansante, Lucia; Loreto, Giuseppina Di; Giacinto, Luciana Di

doi:10.1111/jfpp.13663

Cited by 13 publications

(11 citation statements)

References 38 publications

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“…The great increment rate for PV was observed during the first 60 days of storage, then it slowed down and those of K 232 and K 270 became important. Our results are in good harmony with several published studies (Vekiari et al, 2007;Rababah et al, 2011;Rodrigues et al, 2016;Di Serio et al, 2018). The oxidation progress could explain the observed behavior.…”

Section: Influence Of Storage Timesupporting

confidence: 93%

“…The FFA accumulation was duplicated after 60 days of storage, and increased by approximately 2.5 times after 120 days, which is consistent with many previous reports (Méndez and Falqué, 2007;Bubola et al, 2014;Gargouri et al, 2015;Di Serio et al, 2018). The lipolytic enzymes present in the oil mainly the lipase, often derived by microorganisms, decomposed triglycerides into glycerol and free fatty acids (Pereira et al, 2002;Abbadi et al, 2014).…”

Section: Influence Of Storage Timesupporting

confidence: 91%

“…The termination of chain reactions occurs via combination of free radicals to form stable adducts (Velasco and Dobarganes, 2002). In addition, many studies have shown that deterioration reactions of olive oil are more pronounced at longer storage periods (Rodrigues et al, 2016;Di Serio et al, 2018), and are stimulated by oil exposure to light and air (Pristouri et al, 2010;Li et al, 2014;Houshia et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Activity of two natural additives in improving the stability of virgin olive oil quality during storage

Yamani¹,

Sakar²,

Boussakouran³

et al. 2020

OCL

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The activity of natural additives against the deterioration of virgin olive oil (VOO) in relation to storage time and conditions was examined. Thus, carotenoids and phenols previously extracted from carrot and olive mill wastewater, respectively, were added at 200 and 400 ppm to VOO and stored in clear and amber glass bottles at room temperatures during 120 days. The results showed that enriched VOO was largely influenced by the storage time, which resulted in a significant accumulation of hydrolysis and oxidation products. Storage conditions also affected considerably the enriched VOO. Dark glass bottles offered better protection against oxidative deterioration. The impact of both extracts on the oxidation status of examined VOO was significant and concentration-dependent. The natural additives markedly delayed the formation of hydroperoxides and conjugated dienes and trienes. Results from principal component analysis (PCA) showed that most of the variation was captured by the PC1 (89% of the total variance) which grouped samples in four categories according to storage times, each being divided into two clusters linked to storage conditions. Findings from this study revealed that natural additives could minimize VOO deterioration caused by storage time and conditions (light).

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Section: Influence Of Storage Timesupporting

confidence: 93%

Section: Influence Of Storage Timesupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Activity of two natural additives in improving the stability of virgin olive oil quality during storage

Yamani¹,

Sakar²,

Boussakouran³

et al. 2020

OCL

View full text Add to dashboard Cite

show abstract

“…Taking into account the proven relationship between the shelf life of VOO and other related molecular variables, including fatty acid structure (polyunsaturated, monounsaturated), various antioxidative compounds (tocopherols and phenolic compounds), and initial lipid oxidation indicators, computer modeling is an ideal tool for resolving challenges or developing better applications. It improves the identification and understanding of protective compounds, reaction mechanisms, quality, risks, and hazards involved . The suggested model enables us to create a reason‐result structure and conduct evaluations from various points of view.…”

Section: Resultsmentioning

confidence: 99%

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

et al. 2019

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BACKGROUND: An adaptive neuro-fuzzy inference system (ANFIS) was employed to predict the oxidative stability of virgin olive oil (VOO) during storage as a function of time, storage temperature, total polyphenol, -tocopherol, fatty acid profile, ultraviolet (UV) extinction coefficient (K 268 ), and diacylglycerols (DAGs). RESULTS:The mean total quantities of polyphenols and DAGs were 1.1 and 1.9 times lower in VOOs stored at 25 ∘ C than in the initial samples, and the mean total quantities of polyphenols and DAGs were 1.3 and 2.26 times lower in VOOs stored at 37 ∘ C than in the initial samples, respectively. In a single sample, -tocopherol was reduced by between 0.52 and 0.91 times during storage, regardless of the storage temperature. The mean specific UV extinction coefficients (K 268 ) for VOO stored at 25 and 37 ∘ C were reported as 0.15 (ranging between 0.06-0.39) and 0.13 (ranging between 0.06-0.35), respectively. The ANFIS model created a multi-dimensional correlation function, which used compositional variables and environmental conditions to assess the quality of VOO. The ANFIS model, with a generalized bell-shaped membership function and a hybrid learning algorithm (R 2 = 0.98; MSE = 0.0001), provided more precise predictions than other algorithms. CONCLUSION: Minor constituents were found to be the most important factors influencing the preservation status and freshness of VOO during storage. Relative changes (increases and reductions) in DAGs were good indicators of oil oxidative stability. The observed effectiveness of ANFIS for modeling oxidative stability parameters confirmed its potential use as a supplemental tool in the predictive quality assessment of VOO.(3) X: the input value to the node. J Sci Food Agric 2019; 99: 5358-5367

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“…While several studies have been published on the effects of storage conditions (light, temperature, oxygen, time, type of packaging) on quality of EVOO or VOO [5,[15][16][17][18], few have also focused on the effects of storage conditions on the composition of phenolic or volatile compounds. Moreover, information on the effects of storage conditions on both types of compounds is scarce [10][11][12][13][19][20][21][22][23][24][25][26]. Thus, the aim of this study was to investigate the effects of five storage conditions on the quality parameters of Arbequina variety EVOO, and how these storage conditions impact flavor-related compounds, particularly phenols and volatiles.…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

Caipo¹,

Sandoval²,

Sepúlveda³

et al. 2021

Preprint

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Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

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

Cited by 13 publications

References 38 publications

Activity of two natural additives in improving the stability of virgin olive oil quality during storage

Activity of two natural additives in improving the stability of virgin olive oil quality during storage

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

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