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Macaluso M, Mercanti N, Pieracci Y, Mangia R, Verdini PG, Zinnai A. Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil. Foods 2024; 13:2088. [PMID: 38998593 PMCID: PMC11241700 DOI: 10.3390/foods13132088] [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: 05/21/2024] [Revised: 06/19/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction system ensures the production of high-quality VOO with abundant antioxidant compounds that naturally protect it from degradation. Proper storage is crucial in maintaining the quality of VOO, prompting the exploration of novel extraction and preservation techniques. Factors such as light, temperature, and oxygen greatly influence the degradation process, resulting in reduced levels of natural antioxidants like polyphenols. Undesirable by-products and non-aromatic compounds may be formed, making the oil unacceptable over time. On the basis of all this consideration, this study aimed to evaluate the synergic use of two different gases (CO2 and argon) during the malaxation phase to limit radical development and delay lipid autoxidation. Additionally, unconventional preservation systems, namely argon headspace, shellac, and bottle in bag, were assessed over a period of 150 days. The results evidenced that the use of CO2 and argon during the malaxation process resulted in an improvement in the oil quality compared to the one obtained with the traditional system. However, in traditional oils, the alternative packaging systems determined interesting outcomes as they were able to positively affect different parameters, while the packaging effect was more mitigated in the test oils.
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Affiliation(s)
- Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
| | - Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Roberto Mangia
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
| | - Piero Giorgio Verdini
- European Organization for Nuclear Research, Espl. des Particules 1, 1211 Meyrin, Switzerland;
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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2
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Hamam M, Di Vita G, Zanchini R, Spina D, Raimondo M, Pilato M, D’Amico M. Consumers' Attitudes and Purchase Intention for a Vitamin-Enriched Extra Virgin Olive Oil. Nutrients 2022; 14:nu14081658. [PMID: 35458217 PMCID: PMC9027912 DOI: 10.3390/nu14081658] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 01/27/2023] Open
Abstract
This study aims to examine Italian consumer preferences for extra virgin olive oil (EVOO) enriched with vitamins and to analyze the key drivers that affect consumer choices for this product. Specifically, we assessed consumers' intention to purchase the enriched product compared to the conventional one. The methodology adopted inferential and multivariate statistical techniques: (1) exploratory factor analysis (EFA), (2) ordinary least squares regression (OLS) and (3) non-hierarchical clustering. This study appears to be the first research project related to exploring consumers' interest in an extra virgin olive oil enhanced with vitamins, thereby providing preliminary indications. The main results represent a significant starting point for the development of new marketing strategies for the food industry.
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Affiliation(s)
- Manal Hamam
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy; (M.H.); (M.D.)
| | - Giuseppe Di Vita
- Department of Agricultural, Forest and Food Science (Disafa), University of Turin, Largo Braccini, 10095 Grugliasco, Italy; (G.D.V.); (R.Z.)
| | - Raffaele Zanchini
- Department of Agricultural, Forest and Food Science (Disafa), University of Turin, Largo Braccini, 10095 Grugliasco, Italy; (G.D.V.); (R.Z.)
| | - Daniela Spina
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy; (M.H.); (M.D.)
- Correspondence:
| | - Maria Raimondo
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Manuela Pilato
- Department of Marketing, Events Management, and Project Management, University of Winchester, Winchester SO22 5HT, UK;
| | - Mario D’Amico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy; (M.H.); (M.D.)
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3
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De Leonardis A, Macciola V, Spadanuda P, Cuomo F. Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03667-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Macaluso M, Taglieri I, Venturi F, Sanmartin C, Bianchi A, De Leo M, Braca A, Quartacci MF, Zinnai A. Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Monica Macaluso
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Isabella Taglieri
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Francesca Venturi
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Chiara Sanmartin
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Alessandro Bianchi
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Marinella De Leo
- Department of Pharmacy University of Pisa Via Bonanno Pisano Pisa 656126 Italy
| | - Alessandra Braca
- Department of Pharmacy University of Pisa Via Bonanno Pisano Pisa 656126 Italy
| | - Mike Frank Quartacci
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Angela Zinnai
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
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5
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The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil. Journal of Food Science and Technology 2018; 55:4212-4222. [PMID: 30228420 DOI: 10.1007/s13197-018-3357-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Control and enriched EVOO was analysed after 30, 60 and 90 days for various parameters. Bio-enrichment of EVOO with EO combined with packaging in brown glass enabled maintenance of the highest amounts of chlorophyll and carotenoids after 90 days of accelerated photo-oxidation. The lowest total phenols content was found in EVOO without EO packed in transparent glass. EO enrichment and brown packaging preserved higher levels of antioxidant activity but could not preserve the oxidation indices until the end of the period of light exposition.
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Sanmartin C, Venturi F, Macaluso M, Nari A, Quartacci MF, Sgherri C, Flamini G, Taglieri I, Ascrizzi R, Andrich G, Zinnai A. Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800156] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Chiara Sanmartin
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Francesca Venturi
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Monica Macaluso
- Department of PharmacyUniversity of PisaVia Bonanno Pisano, 656126PisaItaly
| | - Anita Nari
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
| | - Mike F. Quartacci
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Cristina Sgherri
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
| | - Guido Flamini
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
- Department of PharmacyUniversity of PisaVia Bonanno Pisano, 656126PisaItaly
| | - Isabella Taglieri
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
| | - Roberta Ascrizzi
- Department of PharmacyUniversity of PisaVia Bonanno Pisano, 656126PisaItaly
| | - Gianpaolo Andrich
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Angela Zinnai
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
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7
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Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3132-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Navarro A, Puig R, Martí E, Bala A, Fullana-I-Palmer P. Tackling the Relevance of Packaging in Life Cycle Assessment of Virgin Olive Oil and the Environmental Consequences of Regulation. ENVIRONMENTAL MANAGEMENT 2018; 62:277-294. [PMID: 29651686 DOI: 10.1007/s00267-018-1021-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Accepted: 02/26/2018] [Indexed: 06/08/2023]
Abstract
Production and consumption of olive oil is very important in Europe, being this product a basic element in the Mediterranean diet since long ago. The project objective is two-fold: a study of the contribution of virgin olive oils (VOOs) usual packaging to the whole life cycle of the product and a study of the environmental consequences of the Spanish Government regulation on VOO packaging. A life cycle assessment (LCA) according to ISO 14044 has been performed using the CML methodology for the impact assessment. The results show that the packaging influence varies from 2 to 300%, depending on the impact category and type of packaging (glass, tin or polyethylene terephtalate). Glass, which is related to higher quality perception by consumers, was found to be the most influencing material (due to its weight); however, this impact may be fairly reduced by applying ecodesign strategies (such as weight reduction and recycled-glass percentage increase). A new Spanish regulation on the mandatory use of non-refillable oilers in HORECA establishments (hotels, restaurants and caterings) aims to provide more quality assurance and better information to consumers; however, it was also found to mean a 74% increase in greenhouse gases emissions. This regulation was deeply discussed at European level and its application was withdraw due to consumers rejection, except for Spain. The findings of the present case study show that LCA and ecodesign should be important tools to be promoted and applied in policy making to reduce non-desirable consequences of regulation.
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Affiliation(s)
- Alejandra Navarro
- GIR, Escola d'Enginyeria d'Igualada (EEI), Universitat Politècnica de Catalunya (UPC, Barcelona tech), Pla de la Massa, 8, Igualada, 08700, Spain
| | - Rita Puig
- GIR, Escola d'Enginyeria d'Igualada (EEI), Universitat Politècnica de Catalunya (UPC, Barcelona tech), Pla de la Massa, 8, Igualada, 08700, Spain.
| | - Elena Martí
- GIR, Escola d'Enginyeria d'Igualada (EEI), Universitat Politècnica de Catalunya (UPC, Barcelona tech), Pla de la Massa, 8, Igualada, 08700, Spain
| | - Alba Bala
- UNESCO Chair in Life Cycle and Climate Change (ESCI-UPF), Pg. Pujades 1, Barcelona, 08003, Spain
| | - Pere Fullana-I-Palmer
- UNESCO Chair in Life Cycle and Climate Change (ESCI-UPF), Pg. Pujades 1, Barcelona, 08003, Spain
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9
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Stoll L, Silva AMD, Iahnke AOES, Costa TMH, Flôres SH, Rios ADO. Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13218] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Liana Stoll
- Instituto de Ciência e Tecnologia de Alimentos - UFRGS - Ciência de Alimentos, Av Bento Gonçalves 9500 Porto Alegre; RS Porto Alegre 91501-970 Brazil
| | - Alexandre Martins da Silva
- Instituto de Ciência e Tecnologia de Alimentos - UFRGS - Ciência de Alimentos, Av Bento Gonçalves 9500 Porto Alegre; RS Porto Alegre 91501-970 Brazil
| | - Aline Oliveira e Silva Iahnke
- Instituto de Ciência e Tecnologia de Alimentos - UFRGS - Ciência de Alimentos, Av Bento Gonçalves 9500 Porto Alegre; RS Porto Alegre 91501-970 Brazil
| | - Tania Maria Haas Costa
- Instituto de Ciência e Tecnologia de Alimentos - UFRGS - Ciência de Alimentos, Av Bento Gonçalves 9500 Porto Alegre; RS Porto Alegre 91501-970 Brazil
| | - Simone Hickmann Flôres
- Instituto de Ciência e Tecnologia de Alimentos - UFRGS - Ciência de Alimentos, Av Bento Gonçalves 9500 Porto Alegre; RS Porto Alegre 91501-970 Brazil
| | - Alessandro de Oliveira Rios
- Instituto de Ciência e Tecnologia de Alimentos - UFRGS - Ciência de Alimentos, Av Bento Gonçalves 9500 Porto Alegre; RS Porto Alegre 91501-970 Brazil
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Escudero A, Ramos N, La Rubia MD, Pacheco R. Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2016; 2016:7506807. [PMID: 28042493 PMCID: PMC5155091 DOI: 10.1155/2016/7506807] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 10/07/2016] [Accepted: 11/02/2016] [Indexed: 05/27/2023]
Abstract
This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.
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Affiliation(s)
- Alfredo Escudero
- Physical and Analytical Chemistry Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
| | - Natividad Ramos
- Physical and Analytical Chemistry Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
| | - M. Dolores La Rubia
- Chemical, Environmental and Materials Engineering Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
| | - Rafael Pacheco
- Chemical, Environmental and Materials Engineering Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
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Garrido-Delgado R, Dobao-Prieto MM, Arce L, Aguilar J, Cumplido JL, Valcárcel M. Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2179-2188. [PMID: 25645180 DOI: 10.1021/jf505415f] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
An experimental study was conducted to assess the stability of a single-variety (Arbequina) extra virgin olive oil (EVOO) as a function of container type and storage conditions over a period of 11 months. EVOO quality was assessed by using ion mobility spectrometry (IMS), which provides increased simplicity, expeditiousness, and relative economy. The results were compared with the ones obtained by using the official method based on classical physico-chemical analysis. Bag-in-box, metal, dark glass, clear glass, and polyethylene terephthalate containers holding EVOO were opened on a periodic basis for sampling to simulate domestic use; in parallel, other containers were kept closed until analysis to simulate the storage conditions on market shelves. The results of the physico-chemical and instrumental analyses led to similar conclusions. Thus, samples packaged in bag-in-box containers preserved oil quality for 11 months, better than other container types. The HS-GC-IMS results confirm that 2-heptenal and 1-penten-3-one are two accurate markers of EVOO quality.
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Affiliation(s)
- Rocío Garrido-Delgado
- Department of Analytical Chemistry, Faculty of Science, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry , International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain
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12
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Gargouri B, Zribi A, Bouaziz M. Effect of containers on the quality of Chemlali olive oil during storage. Journal of Food Science and Technology 2014; 52:1948-59. [PMID: 25829575 DOI: 10.1007/s13197-014-1273-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2013] [Accepted: 02/04/2014] [Indexed: 01/23/2023]
Abstract
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 (K232 and K270), 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.
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Affiliation(s)
- Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Akram Zribi
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia ; Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP 1175, 3038 Sfax, Tunisia
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13
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Sharma R, Sharma PC, Rana JC, Joshi VK. Improving the Olive Oil Yield and Quality Through Enzyme-Assisted Mechanical Extraction, Antioxidants and Packaging. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12216] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rakesh Sharma
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
| | - Pritam Chand Sharma
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
| | - Jai Chand Rana
- National Bureau of Plant Genetic Resources Regional Station; Phagli Shimla India
| | - Vinod Kumar Joshi
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
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