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Lazarou K, Tsagkaris AS, Drakopoulou S, Kyriakopoulos AM, Martakos I, Pentogenis M, Glyniadaki M, Kritikou E, Koupa A, Kostakis M, Proestos C, Dasenaki M, Maragou N, Thomaidis N. Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39118447 DOI: 10.1002/jsfa.13792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 03/24/2024] [Accepted: 07/20/2024] [Indexed: 08/10/2024]
Abstract
BACKGROUND The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period. RESULTS Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration. CONCLUSIONS The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Konstantina Lazarou
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Aristeidis S Tsagkaris
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
| | - Sofia Drakopoulou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Ioannis Martakos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Michalis Pentogenis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Maria Glyniadaki
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Evangelia Kritikou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Anastasia Koupa
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Marios Kostakis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Marilena Dasenaki
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Niki Maragou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Nikolaos Thomaidis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
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Chen C, Ye PP, Cui FJ, Tan M, Zhang HB, Zhou TL, Shi JC, Shu XQ, Chen ZW. Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage. Food Chem 2024; 439:138116. [PMID: 38064830 DOI: 10.1016/j.foodchem.2023.138116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The strong-fragrant rapeseed oil (SFRO) is a popular rapeseed oil in China with a low refining degree only degumming with hot water, which remarkably affects its storage stability. The present study compared the overall changes of physical/chemical/nutrient quality of FROs at various temperatures, light wavelengths and headspace volumes. Results showed that red light (680 nm) had a most significant adverse effect on the overall quality of SFRO with the higher correlation coefficients to PV and TOTOX of 0.71 and 0.70, and lower correlation coefficients to chlorophyll and tocopherol of -0.95 and -0.53, respectively. Further studies revealed that red light accelerated the oxidation of fragrant rapeseed oils by degrading chlorophyll to initiate the photo-oxidation process and synthesize high amount of secondary oxidation products including aliphatic and aromatic oxidized compounds from linolenic acid. These findings provided a reference to control the deterioration of FROs by preventing the transmittance of red light.
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Affiliation(s)
- Chen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Ping-Ping Ye
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Feng-Jie Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Ming Tan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hai-Bo Zhang
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Tong-Lin Zhou
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Jian-Cheng Shi
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Xue-Quan Shu
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Zhi-Wei Chen
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China.
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3
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Sordini B, Urbani S, Esposto S, Selvaggini R, Daidone L, Veneziani G, Servili M, Taticchi A. Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. Antioxidants (Basel) 2024; 13:128. [PMID: 38275653 PMCID: PMC10813149 DOI: 10.3390/antiox13010128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/30/2023] [Accepted: 01/09/2024] [Indexed: 01/27/2024] Open
Abstract
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.
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Affiliation(s)
| | | | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (B.S.); (S.U.); (R.S.); (L.D.); (G.V.); (M.S.); (A.T.)
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4
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Frisina M, Bonacci S, Oliverio M, Nardi M, Vatrano TP, Procopio A. Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim. Foods 2023; 12:3799. [PMID: 37893692 PMCID: PMC10606493 DOI: 10.3390/foods12203799] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 g of oil. The main purpose of the work was to characterize the phenolic profile of two commercially available Calabrian monovarietal EVOOs (Nocellara del Belice, VN; Dolce di Rossano, VDR), and to study the effect of one-year storage on secoiridoids composition, by monthly controls. A new UHPLC-ESI-HRMS method was developed and validated, thus facilitating the EFSA claim application and allowing producers to valorize their products. Seven biologically active compounds were chosen: tyrosol, hydroxytyrosol, oleocanthal, oleacein, oleuropein aglycone, verbascoside, and oleuropein. LODs and LOQs were 0.001-0.02 mg g-1 and 0.002-0.08 mg g-1, respectively. The variation coefficients were ≤20% and the percentage of recovery was between 89-109%. During the 12-month storage period, the concentration of selected compounds ranged between 1258.78-1478.91 mg Kg-1 for VN, and 1408.22-2071.45 mg Kg-1 for VDR, with a decrease of 15% and 32% respectively. The method allows an accurate quantification of EVOO phenols thus being useful to certify the nutraceutical properties of olive oil.
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Affiliation(s)
| | - Sonia Bonacci
- Department of Health Science, University Magna Græcia of Catanzaro, 88100 Catanzaro, Italy; (M.F.); (M.O.); (M.N.); (T.P.V.); (A.P.)
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5
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Esposto S, Urbani S, Selvaggini R, Taticchi A, Gallina Toschi T, Daidone L, Bendini A, Veneziani G, Sordini B, Servili M. Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. Foods 2023; 12:2959. [PMID: 37569227 PMCID: PMC10418756 DOI: 10.3390/foods12152959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K270, ∆K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
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6
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Monasterio RP, Trentacoste E, López Appiolaza C, Beiro-Valenzuela MG, Serrano-García I, Olmo-García L, Carrasco-Pancorbo A. Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091826. [PMID: 37176884 PMCID: PMC10181468 DOI: 10.3390/plants12091826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Eduardo Trentacoste
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria La Consulta, Ex Ruta 40 km 96, Mendoza 5567, Argentina
| | - Carlos López Appiolaza
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
| | - María Gemma Beiro-Valenzuela
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Irene Serrano-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
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7
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Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chem X 2023; 17:100558. [PMID: 36845467 PMCID: PMC9943856 DOI: 10.1016/j.fochx.2022.100558] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.
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Key Words
- Antioxidant control strategies
- Antioxidations
- BHA, butyl hydroxy anisole
- BHT, butylated hydroxytoluene
- FDA, Food and Drug Administration
- HPLC, high performance liquid chromatography
- HPODE, hydroperoxyoctadecadienoic acid
- LC, liquid chromatography
- Linoleic acid
- Lipoxygenase
- MDA, malondialdehyde
- MPN, metal-polyphenol network
- MS, mass spectrometry
- MUFA, monounsaturated fatty acid
- Nanocomposite packaging
- Nanoparticle delivery system
- PUFA, polyunsaturated fatty acid
- SFA, saturated fatty acid
- TA, tannic acid
- TBHQ, tert-butyl hydroquinone
- US FDA, US Food and Drug Administration
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xinyu Wu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xin Kang
- Department of Foot and Ankle Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
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Lazzaroli C, Sordini B, Daidone L, Veneziani G, Esposto S, Urbani S, Selvaggini R, Servili M, Taticchi A. Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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9
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Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars. Molecules 2023; 28:molecules28031483. [PMID: 36771149 PMCID: PMC9919864 DOI: 10.3390/molecules28031483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg-1) and Uslu (9.00 mg·kg-1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg-1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg-1) and TAC value (515.36 mg TE·kg-1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.
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Starch-based food packaging films processed by reactive extrusion/thermo-molding using chromium octanoate-loaded zeolite A as a potential triple-action mesoporous material (reinforcing filler/food-grade antimicrobial organocatalytic nanoreactor). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Tarapoulouzi M, Agriopoulou S, Koidis A, Proestos C, Enshasy HAE, Varzakas T. Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies. Biomolecules 2022; 12:biom12091180. [PMID: 36139019 PMCID: PMC9496477 DOI: 10.3390/biom12091180] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/16/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005–2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil.
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Affiliation(s)
- Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Correspondence: (S.A.); (T.V.)
| | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Science, Queen’s University Belfast, Belfast BT9 5DL, Northern Ireland, UK
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- City of Scientific Research and Technology Applications (SRTA), New Borg Al Arab 21934, Egypt
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- Correspondence: (S.A.); (T.V.)
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Takahashi H, Kato S, Shimizu N, Otoki Y, Ito J, Sakaino M, Sano T, Imagi J, Nakagawa K. Elucidation of Olive Oil Oxidation Mechanisms by Analysis of Triacylglycerol Hydroperoxide Isomers Using LC-MS/MS. Molecules 2022; 27:molecules27165282. [PMID: 36014520 PMCID: PMC9415923 DOI: 10.3390/molecules27165282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/08/2022] [Accepted: 08/15/2022] [Indexed: 11/21/2022] Open
Abstract
Despite the importance of the insight about the oxidation mechanisms (i.e., radical and singlet oxygen (1O2) oxidation) in extra virgin olive oil (EVOO), the elucidation has been difficult due to its various triacylglycerol molecular species and complex matrix. This study tried to evaluate the mechanisms responsible for EVOO oxidation in our daily use by quantitative determination of triacylglycerol hydroperoxide (TGOOH) isomers using LC-MS/MS. The standards of dioleoyl-(hydroperoxy octadecadienoyl)-triacylglycerol and dioleoyl-(hydroperoxy octadecamonoenoyl)-triacylglycerol, which are the predominant TGOOHs contained in EVOO, were prepared. Subsequently, fresh, thermal-, and photo-oxidized EVOO were analyzed. The obtained results mostly agreed with the previously reported characteristics of the radical and 1O2 oxidation of linoleic acid and oleic acid. This suggests that the methods described in this paper should be valuable in understanding how different factors that determine the quality of EVOO (e.g., olive species, cultivation area, cultivation timing, and extraction methods) contribute to its oxidative stability.
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Affiliation(s)
- Hayato Takahashi
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
| | - Shunji Kato
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
- J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
| | - Naoki Shimizu
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
| | - Yurika Otoki
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
| | - Junya Ito
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
| | - Masayoshi Sakaino
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
- Food Design Center, J-OIL MILLS, Inc., Yokohama 230-0053, Kanagawa, Japan
| | - Takashi Sano
- Food Design Center, J-OIL MILLS, Inc., Yokohama 230-0053, Kanagawa, Japan
| | - Jun Imagi
- J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
- Food Design Center, J-OIL MILLS, Inc., Yokohama 230-0053, Kanagawa, Japan
| | - Kiyotaka Nakagawa
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
- J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan
- Correspondence: ; Fax: +81-22-757-4417
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Nogueira D, Marasca NS, Latorres JM, Costa JAV, Martins VG. Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Daiane Nogueira
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Natasha Spindola Marasca
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Juliana Machado Latorres
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
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14
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Díaz-Montaña EJ, Barbero-López M, Aparicio-Ruiz R, Morales MT. Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties? Antioxidants (Basel) 2022; 11:antiox11030550. [PMID: 35326198 PMCID: PMC8944749 DOI: 10.3390/antiox11030550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 02/04/2023] Open
Abstract
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of compounds present in the oil, phenols stand out, not only for producing the bitter-pungent perception but also for their antioxidant properties, which contribute to human health protection. The addition of plants can change the phenolic profile due to a migration of plant antioxidants to the oil. The aim of this work was to study the evolution of the oxidative process of extra virgin olive oil under mild storage conditions for 8 months, monitoring the individual content of 15 phenols by High Performance Liquid Chromatography (HPLC) and the changes of the phenolic profile of the non-flavoured oil compared with the same flavoured (rosemary and basil) oil. The oxidative alteration was more marked in virgin than in flavoured oils, where it happened slowly. Throughout storage, the behaviour of the phenols varied, resulting in a decrease in their concentration, except in the case of tyrosol and hydroxytyrosol. The addition of plants had an antioxidant effect, slowing down the oxidative process, which prolongs the shelf life of the flavoured oil compared to the unflavoured oil. Furthermore, multivariate statistical analyses allowed the classification and differentiation of the different samples.
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15
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Zhou S, Wen Y, Duan Y, Li Q, Gao Y, Yu X. Functional Properties and Composition of New “Nut” Oil Obtained from
Xanthium sibiricum
Seeds. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Sheng Zhou
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuxiu Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yiting Duan
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Qi Li
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuan Gao
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
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16
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Eriotou E, Karabagias IK, Maina S, Koulougliotis D, Kopsahelis N. Geographical origin discrimination of "Ntopia" olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics. Eur Food Res Technol 2021; 247:3083-3098. [PMID: 34566491 PMCID: PMC8450699 DOI: 10.1007/s00217-021-03863-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/02/2021] [Accepted: 09/04/2021] [Indexed: 12/01/2022]
Abstract
The aim of the present study was to characterize the aroma profile of olive oil of the "Ntopia" (local) cultivar from the Ionian islands (Zakynthos, Kefalonia, Leukada, and Kerkyra) (Greece), and investigate whether specific volatile compounds could be considered as indicators of olive oil geographical origin, using computational statistics. In this context, 137 olive oil samples were subjected to headspace solid phase microextraction coupled to gas chromatography/mass spectrometry using the internal standard method. Computational statistics on the semi-quantitative data of olive oil samples, as rapid machine learning algorithms, showed that specific volatile compounds could be used as indicators of geographical origin of olive oil of the "Ntopia" cultivar, among the four main Ionian islands. Volatile compounds such as ethanol, pentanal, 2,4-dimethylheptane, 3,7-dimethyl-1,3,6-octatriene (E), 2,5-dimethylnonane, 1-hexanol, 6-methyl-5-hepten-2-one, octanal, dl-Limonene, acetic acid hexyl ester and dodecane could aid to the geographical origin discrimination of "Ntopia" olive oil cultivar when two (Zakynthos and Kefalonia) or four (Zakynthos, Kefalonia, Leukada and Kerkyra) Ionian islands are subjected to statistical analysis. The discrimination rate using the cross-validation method was 100% and 85.7%, respectively. These results were further evaluated using training and holdout partitions, during which a comparable classification rate was obtained. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s00217-021-03863-2.
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Affiliation(s)
- Effimia Eriotou
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia Greece
| | - Ioannis K. Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
- Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, Charilaou Trikoupi 2, 30100 Agrinio, Greece
| | - Sofia Maina
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia Greece
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Dionysios Koulougliotis
- Department of Environment, Ionian University, M. Minotou-Giannopoulou, 29100 Zakynthos, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia Greece
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17
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Caipo L, Sandoval A, Sepúlveda B, Fuentes E, Valenzuela R, Metherel AH, Romero N. 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). Foods 2021; 10:foods10092161. [PMID: 34574270 PMCID: PMC8466157 DOI: 10.3390/foods10092161] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 01/18/2023] Open
Abstract
Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended 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, inadequate 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 the 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 was associated with a 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 (E)-2-nonenal levels.
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Affiliation(s)
- Leeanny Caipo
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Ana Sandoval
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Betsabet Sepúlveda
- Centro Para el Desarrollo de la Química, CEPEDEQ, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Edwar Fuentes
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Rodrigo Valenzuela
- Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380000, Chile;
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Adam H. Metherel
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Nalda Romero
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
- Correspondence:
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18
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Check-All-That-Apply (CATA) Test to Investigate the Consumers' Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material. Foods 2021; 10:foods10071551. [PMID: 34359421 PMCID: PMC8307851 DOI: 10.3390/foods10071551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022] Open
Abstract
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass, polyethylene terephthalate and tinplate. After 2, 10 and 19 months of storage, oil perception was investigated with consumers (n = 50) performing both a liking test and a check-all-that-apply (CATA) test. No significant effect of the packaging material on consumers’ response was found, whereas storage time negatively affected the sensory properties of and acceptability of OOs and EVOOs from the 10th month of storage. The CATA test results revealed the sensory changes in oils over 19 months, mainly described as a decrease in pungency for EVOO and a decrease in herbaceous and ripe fruitiness in OO. The CATA technique combined with the liking test allowed the drivers of liking (“olive” for OO and “green fruitiness” for EVOO) and disliking (“bitter” and “pungent” for EVOO) to be identified. In conclusion, the sensory approach based both on CATA technique and liking test seems promising as a rapid tool to evaluate the changes in sensory properties perceivable during the shelf-life of oils.
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