Effect of Different Cold Storage Conditions on the Compositions of Extra Virgin Olive Oil

Storage conditions can affect the stability and quality of extra virgin olive oil (EVOO). While many studies have reported the influence of high temperature and light exposure during storage, little is known on the influence of the cold storage. The aim of this study was to evaluate the effect of di...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2014-09, Vol.91 (9), p.1559-1570
Main Authors: Li, Xueqi, Zhu, Hanjiang, Shoemaker, Charles F, Wang, Selina C
Format: Article
Language:English
Subjects:
Agriculture
alpha-tocopherol
Antioxidants
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Cold storage
Cold storage conditions
Extra virgin olive oil
Food Science
hydrolysis
Industrial Chemistry/Chemical Engineering
Olive oil
Original Paper
Oxidation
phenolic compounds
shelf life
storage conditions
temperature
thermal degradation
ultra-performance liquid chromatography
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Summary:Storage conditions can affect the stability and quality of extra virgin olive oil (EVOO). While many studies have reported the influence of high temperature and light exposure during storage, little is known on the influence of the cold storage. The aim of this study was to evaluate the effect of different storage conditions (25, 4.5 and −27 °C) on the various compositions of EVOO and to determine if cold storage will prolong shelf-life by retarding hydrolysis and oxidation. The changes of quality indices (FFA, PV, and UV) and natural antioxidants such as α-tocopherol and phenolic compounds were evaluated periodically during storage. The characterization and quantification of phenolics were achieved by ultra-performance liquid chromatography—diode array detector (UPLC-DAD). In addition, 1, 2-diacylglycerols (DAGs), pyropheophytin A (PPP) were measured to indicate thermal degradation during storage.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-014-2496-0