Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment

Antonietta Baiano, Carmela Terracone, Ilaria Viggiani and Matteo Alessandro DEL Nobile
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Antonietta Baiano: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy
Carmela Terracone: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy
Ilaria Viggiani: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy
Matteo Alessandro DEL Nobile: Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy

Czech Journal of Food Sciences, 2014, vol. 32, issue 1, 1-9

Abstract: Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months. In order to investigate the effects of a prolonged storage, olives from cv. Coratina were crushed using a three phase system to produce extra virgin olive oil analysed for sensory and chemical-physical indices, phenolic profile, tocopherol content, and antioxidant activity during a 8-years storage. The oil lost its characteristics of extra-virgin after 6 years of storage, time at which the median of the defects was higher than 0 and free acidity exceeded the limit fixed for this category by the European Regulation whereas the stability against oxidation persisted for a longer period due to the high concentration of oleuropein derivatives. A strong positive linear correlation was observed between the phenolic content and antioxidant activity measured according to the ABTS+. to indicate a noticeable radical scavenging ability of phenolic compounds.

Keywords: aging; antioxidant activity; olive oil; hydrolysis; oxidation; phenolic compounds (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:79-2013-cjfs

DOI: 10.17221/79/2013-CJFS

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