Alterations in picual extra virgin olive oils under different storage conditions

European Journal of Lipid Science and Technology

Volumn 114, Issue 2, 2012, Pages 194-204

  Samaniego Sánchez, Cristina ^a   Oliveras López, Maria Jesus ^a   Quesada Granados, Jose Javier ^a   Villalón Mir, Marina ^a   Serrana, Herminia López Ga ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antioxidant capacity; Extra virgin olive oil; PET; Sensory characteristics; Tetra Brik

Indexed keywords

TETRA;

EID: 84856830992     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100191     Document Type: Article

References (48)

1. Visioli, F., Caruso, D., Grande, S., Bosisio, R. et al., Virgin olive oil study (VOLOS): Vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients. Eur. J. Nutr. 2005, 44, 121-127.
2. Fito, M., Torre, R. D. L., Covas, M., Olive oil and oxidative stress. Mol. Nutr. Food Res. 2007, 51, 1215-1224.
3. Hashim, Y. Z., Rowland, I. R., McGlynn, H., Servili, M. et al., Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells "in vitro". Int. J. Cancer 2008, 122, 495-500.
4. Weinbrenner, T., Fito, M., Torre, R. D. L., Saez, G. T. et al., Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men. J. Nutr. 2004, 134, 2314-2321.
5. Galvano, F., Fauci, L. L., Graziani, G., Ferracane, R. et al., Phenolic compounds and antioxidant activity of Italian extra virgin olive oil Monti Iblei. J. Med. Food 2007, 10, 650-656.
6. Samaniego Sanchez, C., Preedy, V. R. Watson, R. R. (Eds.), Olives and Olive Oil in Health and Disease Prevention, Academic Press, Oxford 2010, pp. 915-923.
7. Perona, J. S., Cabello-Moruno, R., Ruiz-Gutierrez, V., The role of virgin olive oil components in the modulation of endothelial function. J. Nutr. Biochem. 2006, 17, 429-445.
8. Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M. et al., Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 2007, 12, 1679-1719.
9. Samaniego Sanchez, C., Quesada Granados, J. J., Lopez García de la Serrana, H., Lopez Martínez, M. C., Beta carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oils obtained by a new cold extraction system. J. Food Compos. Anal. 2010, 23, 671-676.
10. Matos, L. C., Pereira, J. A., Andrade, P. B., Seabra, R. M., Oliveira, M. B. P., Evaluation of a numerical method to predict the polyphenols content in monovarietal olive oils. Food Chem. 2007, 102, 976-983.
11. Morelló, J., Motilva, M., Tovar, M., Romero, M., Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 2004, 85, 357-364.
12. Lavelli, V., Fregapane, G., Salvador, M. D., Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. J. Agric. Food Chem. 2006, 54, 3002-3007.
13. Méndez, A. I., Falqué, E., Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 2007, 18, 521-529.
14. Romani, A., Lapucci, C., Cantini, C., Ieri, F. et al., Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil. J. Agric. Food Chem. 2007, 55, 1315-1320.
15. Kanavouras, A., Coutelieris, F., Shelf-life predictions for packaged olive oil based on simulations. Food Chem. 2006, 96, 48-55.
16. Cecchi, T., Passamonti, P., Cecchi, P., Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger. Food Chem. 2010, 120, 730-735.
17. Cecchi, T., Passamonti, P., Cecchi, P., Is it advisable to store olive oil in PET bottles? Food Rev. Int. 2009, 25, 271-283.
18. Sacchi, R., Savarese, M., Regno, A. D., Paduano, A. et al., Shelf life of vegetable oils bottled in different scavenging polyethyleneterephthalate (PET) containers. Packag. Technol. Sci. 2008, 21, 269-277.
19. Lavelli, V., Degradation kinetics of the antioxidant power of extra virgin olive oil during storage. Prog. Nutr. 2007, 9, 204-209.
20. Gómez-Alonso, S., Mancebo-Campos, V., Salvador, M. D., Fregapane, G., Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature. Food Chem. 2007, 100, 36-42.
21. Pasini, F., Cerrenati, L., Bendini, A., Rossi, A., Caboni, M. F., Evaluation of different storage temperature on the shelf-life of extra virgin olive oils. Agro Food Ind. Hi-Tech. 2009, 206, 9-11.
22. Krichene, D., Allalout, A., Mancebo-Campos, V., Salvador, M. D. et al., Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions. Food Chem. 2010, 121, 171-177.
23. García-Mesa, J. A., Mateos, R., Direct automatic determination of bitterness and total phenolic compounds in virgin olive oil using a pH-based flow-injection analysis system. J. Agric. Food Chem. 2007, 55, 3863-3868.
24. Lerma-García, M. J., Cerretani, L., Cevoli, C., Simó-Alfonso, E. F. et al., Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results. Sens. Actuator B-Chem. 2010, 147, 283-289.
25. EC: Commission Regulation (EC) 640/2008. of 4 july 2008 amending regulation no. 2568/91/EEC on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. (DOL 178/11 July 5, 2008).
26. Gutierrez, F., Albi, M. A., Palma, R., Rios, J. J., Olias, J. M., Bitter taste of virgin olive oil: Correlation of sensory evaluation and instrumental HPLC analysis. J. Food Sci. 1989, 54, 68-70.
27. Mateos, R., Cert, A., Perez-Camino, M. C., García, J. M., Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives. J. Am. Oil Chem. Soc. 2004, 81, 71-75.
28. Vichi, S., Romero, A., Tous, J., López Tamames, E., Determination of volatile phenols in virgin olive oils and their sensory significance. J. Chromatogr. A 2008, 1211, 1-7.
29. EEC: Commission Regulation (EEC) 2568/1991. (1991). On the characteristics of olive and olive pomace oils and their analytical methods. (DOL 248 de 5.septiembre de1991).
30. EC: Commission Regulation (EC) 1989/2003. of 6 November 2003 amending regulation (EEC) no. 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis. (DOL 295/57 November 13, 2003).
31. Gimeno, E., Calero, E., Castellote, A. I., Lamuela-Raventos, R. M. et al., Simultaneous determination of α-tocopherol and β-carotene in olive oil by reversed-phase high-performance liquid chromatography. J. Chromatogr. A 2000, 881, 255-259.
32. Escriva, A., Esteve, M. J., Farre, R., Frigola, A., Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography. J. Chromatogr. A 2002, 947, 313-318.
33. Kimura, M., Rodriguez-Amaya, D. B., Godoy, H. T., Assessment of the saponification step in the quantitative determination of carotenoids and provitamins A. Food Chem. 1990, 35, 187-195.
34. Singleton, V. L., Rossi, J. A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
35. Gutfinger, T., Polyphenols in olive oils. J. Am. Oil Chem. Soc. 1981, 58, 966-968.
36. Vazquez Roncero, A., Janer del Valle, C., Janer del Valle, M. L., Determination of total polyphenols in olive oils. Grasas Aceites 1973, 24, 350-357.
37. Samaniego Sánchez, C., Troncoso González, A., García-Parrilla, M., Quesada Granados, J. et al., Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Anal. Chim. Acta 2007, 593, 103-107.
38. Clodoveo, M. L., Delcuratolo, D., Gomes, T., Colelli, G., Effect of different temperatures and storage atmospheres on Coratina olive oil quality. Food Chem. 2007, 102, 571-576.
39. Tawfik, M. S., Huyghebaert, A., Interaction of packaging materials and vegetable oils: Oil stability. Food Chem. 1999, 64, 451-459.
40. Frankel, E., Formation of headspace volatiles by thermal decomposition of oxidized fish oils vs. oxidized vegetable oils. J. Am. Oil Chem. Soc. 1993, 70, 767-772.
41. Rahmani, M., Csallany, A., Role of minor constituents in the photo-oxidation of virgin olive oil. J. Am. Oil Chem. Soc. 1998, 75, 837-843.
42. Gutierrez, F., Fernandez, J. L., 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. J. Agric. Food Chem. 2002, 50, 571-577.
43. Vacca, V., Del Caro, A., Poiana, M., Piga, A., Effect of storage period and exposure conditions on the quality of bosana extra-virgin olive oil. J. Food Qual. 2006, 29, 139-150.
44. Messina, V., Biolatto, A., Descalzo, A., Sancho, A., Baby, R., Walsöe de Reca, N., Effect of light on odour profile, volatile compounds and vitamins of extra virgin olive oil. CyTA-J. Food 2009, 7, 59-66.
45. Sicari, V., Giuffre, A. M., Lonadj, L., Poiana, M., Evolution of phenolic compounds of virgin olive oil during 12 months storage. Riv. Ital. Sostanze Grasse. 2010, 87, 109-116.
46. Stefanoudaki, E., Williams, M., Harwood, J., Changes in virgin olive oil characteristics during different storage conditions. Eur. J. Lipid Sci. Technol. 2010, 112, 906-914.
47. Pristouri, G., Badeka, A., Kontominas, M. G., Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control 2010, 21, 412-418.
48. Bendini, A., Cerretani, L., Salvador, M. D., Fregapane, G., Lercker, G., Stability of the sensory quality of virgin olive oil during storage: An overview. Ital. J. Food Sci. 2009, 21, 389-406.