Abstract
This study investigated the effect of a 12 months storage period on quality, biochemical, and chemical parameters of three extra virgin olive oils (mono-cultivars Ortice and Ravece, and Bonito, a mix of different cultivars). Based on their free acidity, peroxide index, and spectrophotometric indices, all three analyzed oils produced values within the range of classification as “extra virgin olive oil”. The content of total polyphenols, tyrosol, and hydroxytyrosol progressively decreased during their storage period in all varieties of oil, leading to deterioration in quality as a consequence of oxidative and hydrolytic degradations. The concentration of Fe, Cu, Mn, and Zn decreased in the oils during the storage period, while it increased in the sediment that formed in the containers.
Keywords: Extra virgin olive oil, polyphenols, quality parameters, storage, trace elements.
Current Nutrition & Food Science
Title:Shelf-life of Extra Virgin Olive Oils from Southern Italy
Volume: 10 Issue: 3
Author(s): Costantina Barbarisi, Michele Di Stasio, Francesco La Cara, Melissa Nazzaro, Francesco Siano, Raffaele Coppola, Filomena Volpe, Anna De Mattia and Maria Grazia Volpe
Affiliation:
Keywords: Extra virgin olive oil, polyphenols, quality parameters, storage, trace elements.
Abstract: This study investigated the effect of a 12 months storage period on quality, biochemical, and chemical parameters of three extra virgin olive oils (mono-cultivars Ortice and Ravece, and Bonito, a mix of different cultivars). Based on their free acidity, peroxide index, and spectrophotometric indices, all three analyzed oils produced values within the range of classification as “extra virgin olive oil”. The content of total polyphenols, tyrosol, and hydroxytyrosol progressively decreased during their storage period in all varieties of oil, leading to deterioration in quality as a consequence of oxidative and hydrolytic degradations. The concentration of Fe, Cu, Mn, and Zn decreased in the oils during the storage period, while it increased in the sediment that formed in the containers.
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Cite this article as:
Barbarisi Costantina, Stasio Di Michele, Cara La Francesco, Nazzaro Melissa, Siano Francesco, Coppola Raffaele, Volpe Filomena, Mattia De Anna and Volpe Grazia Maria, Shelf-life of Extra Virgin Olive Oils from Southern Italy, Current Nutrition & Food Science 2014; 10 (3) . https://dx.doi.org/10.2174/157340131003140828122901
DOI https://dx.doi.org/10.2174/157340131003140828122901 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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