Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of "extra" quality.
This work studies the changes in the quality indices standardized by the European Union, together with the evolution of the oxidative stability and sterols, polyphenols, alpha-tocopherol, pigments, and fatty acids contents throughout the storage of Picual and Hojiblanca olive cultivar "extra" virgin olive oils at 2 degrees C + darkness and 30 degrees C + illumination. Only two quality indices (K(270) and sensory evaluation) indicate the loss of the extra quality of the oil during storage, and there is an excellent correlation between initial stability and the time to reach the limit of K(270) > 0.25 (after which the oil quality is no longer of "extra" quality). This time can be predicted with an error of <10%, which is of great commercial interest and previously unknown. Also unknown until now is that the changes in polyphenols, pigments, and alpha-tocopherol with storage time follow first-order kinetics.
Gutiérrez
F
F
Departamento Caracterización y Calidad de Alimentos, Instituto de la Grasa (CSIC), P.O. Box 1078, E-41012 Seville, Spain. rosales@cica.es
Fernández
J L
JL
D005062:European Union; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005519:Food Preservation / Q000592:standards*; D007700:Kinetics; D008027:Light; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry / Q000592:standards*; D011786:Quality Control; D013649:Taste; D013696:Temperature; D013997:Time Factors
D000069463:Olive Oil; D010938:Plant Oils