Effect of different temperatures and storage atmospheres on Coratina olive oil quality

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 571-576

  Clodoveo, Maria Lisa ^a   Delcuratolo, Debora ^a   Gomes, Tommaso ^a   Colelli, Giancarlo ^b  

^a Entomological and Zoological Section   (Italy)

^b Production Sciences   (Italy)

Author keywords

High performance size exclusion chromatography; Olea europaea; Oligopolymers; Olive oil quality; Polar compounds; Post harvest

Indexed keywords

OLIVE OIL; PEROXIDE;

ACIDITY; ARTICLE; ENVIRONMENTAL TEMPERATURE; EXPERIMENTATION; FOOD QUALITY; FRUIT STORAGE; HUMIDIFIER; HYDROLYSIS; OXIDATION; ROOM TEMPERATURE; STORAGE;

OLEA EUROPAEA; OLEACEAE;

EID: 33846252301     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.035     Document Type: Article

References (31)

1. Baldioli M., Servili M., Perretti G., and Montedoro G.F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oils. Journal of the American Oil Chemists' Society 73 (1996) 1589-1593
2. Castellano J.M., Garcia J.M., Morilla A., Perdiguero S., and Gutierrez F. Quality of Picual olive fruits stored under controlled atmospheres. Journal of Agricultural and Food Chemistry 34 (1993) 823-826
3. Garcia J.M. Effect of CO-2 in storage atmosphere on mill olive fruit physiology. Grasas y Aceites 44 2 (1993) 81-84
4. Garcia J.M. Effect of CO-2 in fruit storage atmosphere on olive oil quality. Grasas y Aceites 44 3 (1993) 169-174
5. Garcia J.M., Gutierrez F., Barrera M.J., and Albi M.A. Storage of mill olives on an industrial scale. Journal of Agricultural and Food Chemistry 44 (1996) 590-593
6. Garcia J.M., Gutierrez F., Castellano J.M., Perdiguero S., and Albi M.A. Influence of storage temperature on fruit ripening and olive oil quality. Journal of Agricultural and Food Chemistry 44 (1996) 264-267
7. Garcia J.M., Gutierrez F., Castellano J.M., Perdiguero S., Morilla A., and Albi M.A. Storage of olive destined for oil extraction. Acta Horticulturae 368 (1994) 673-681
8. Garcia J.M., and Streif J. The effect of controlled atmosphere storage on fruit quality of 'Gordal' olives. Gartenbauwissenschaft 56 (1991) 233-238
9. Gomes T. Oligopolymer, diglyceride and oxidized triglyceride contents as measure of olive oil quality. Journal of the American Oil Chemists' Society 69 (1992) 1219-1223
10. Gomes T., and Caponio F. Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils. Journal of Chromatography A 844 (1999) 77-86
11. Gutfinger T. Polyphenols in olive virgin oils. Journal of the American Oil Chemists' Society 58 (1981) 966-968
12. Gutierrez Gonzales-Quijano R., Janer del Valle C., Janer del Valle M.L., Gutierrez Rosales F., and Vazquez Roncero A. Relacion entre los polifenoles la calidad y esabilidad del aceite de oliva virgen. Grassa y Aceites 28 (1977) 101-106
13. Gutierrez F., Perdiguero S., Garcia J.M., and Castellano J.M. Quality of oils from olives stored under controlled atmosphere. Journal of the American Oil Chemists' Society 69 (1992) 1215-1218
14. Gutierrez F., Perdiguero S., Gutierrez R., and Olias J.M. Evaluation of the bitter taste in virgin olive oil. Journal of the American Oil Chemists' Society 69 (1992) 394-395
15. International Union of Pure and Applied Chemistry. IUPAC Standard method 2.507. 7th ed. Standard methods for the analysis of oils, fats and derivatives (1987), Blackwell, Oxford
16. Kader A.A. Biochemical and physiological basis for the effects of controlled and modified atmospheres on fruits and vegetables. Food Technology 40 (1986) 99-104
17. Kader A.A., Nanos G.D., and Kerbel E.L. Responses of 'Manzanillo' olives to controlled atmosphere storage. Proceedings of the 5th international controlled atmosphere research conference 2 (1989), Washington State University, Wenatchee, WA 119-125
18. Kader A.A., Nanos G.D., and Kerbel E.L. Storage potential of fresh 'Manzanillo' olives. California Agriculture 40 (1990) 23-24
19. Koprivnjak O., Conte L., and Totis N. Influence of olive fruit storage in bags on oil quality and composition of volatile compounds. Food Technology and Biotechnology 40 2 (2002) 129-134
20. La Vecchia C., Negri E., Franceschi S., Decarli A., Giacosa A., and Lipworth L. Olive oil, other dietary fats, and the risk of breast cancer (Italy). Cancer Causes Control 6 (1995) 545-550
21. Olias J.M., and Garcia J.M. Olive. In: Mitra S.K. (Ed). Postharvest physiology and storage of tropical and subtropical fruits (1997), CAB International, Wallingford, UK 229-243
22. Papadopoulus G., and Boskow D. Antioxidant effect of natural phenols on olive oil. Journal of the American Oil Chemists' Society 68 (1991) 669-671
23. Pereira J.A., Casal S., Bento A., and Oliveira M.B.P.P. Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europea, Cobrangosa, Madural, and Verdeal Transmontana. Journal of Agricultural and Food Chemistry 50 22 (2002) 6335-6340
24. Perez-Camino M.C., Garcia J.M., and Castellano J.M. Polar compound concentrations in virgin oils from stored cultivar picual olive fruits. Journal of Agricultural and Food Chemistry 40 (1992) 2280-2282
25. Petruccioli, G., & Parlati, M. V. (1987). Studies on olives storage before oil extraction. III. Effect of storage conditions of olives on the chemical and organoleptic characteristics of oils. Third subproject: Conservation and processing of foods-a research report (1982-1986); Milano: National Council of Italy; Abstract 20, pp. 83-84.
26. Servili M., Selvaggini R., Esposto S., Taticchi A., Montedoro G., and Morozzi G. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. Journal of Chromatography A 1054 (2004) 113-127
27. Servili M., Selvaggini R., Taticchi A., Esposto S., and Montedoro G.F. Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. Journal of Agricultural and Food Chemistry 51 27 (2003) 7980-7988
28. Swain T., and Hillis W.E. The phenolic constituents of Prunus domestica. Journal of the Science of Food and Agriculture 10 (1969) 63-68
29. Trichopoulou A., Katsouyanni K., Stuver S., Tzala L., Gnardellis C., Rimm E., et al. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece. Journal of the National Cancer Institute 87 (1995) 110-116
30. Visioli F., Bellosta S., and Galli C. Cardioprotective properties of olive oil-derived polyphenols. Atherosclerosis 134 1-2 (1997) 336
31. Watanabe K., Hino S., Onodera K., Kajie S., and Takahashi N. Diversity in kinetics of bacterial phenol-oxygenating activity. Journal of Fermentation and Bioengineering 81 (1996) 562-565