Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers

Sonia Esposto; Agnese Taticchi; Maurizio Servili; Stefania Urbani; Beatrice Sordini; Gianluca Veneziani; Luigi Daidone; Roberto Selvaggini

doi:10.1016/j.foodchem.2021.129297

Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers

Food Chem. 2021 Jul 30:351:129297. doi: 10.1016/j.foodchem.2021.129297. Epub 2021 Feb 18.

Authors

Sonia Esposto¹, Agnese Taticchi², Maurizio Servili³, Stefania Urbani⁴, Beatrice Sordini⁵, Gianluca Veneziani⁶, Luigi Daidone⁷, Roberto Selvaggini⁸

Affiliations

¹ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: sonia.esposto@unipg.it.
² Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: agnese.taticchi@unipg.it.
³ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: maurizio.servili@unipg.it.
⁴ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: stefania.urbani@unipg.it.
⁵ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: beatrice.sordini@unipg.it.
⁶ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: gianluca.veneziani@unipg.it.
⁷ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: luigi.daidone@unipg.it.
⁸ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy. Electronic address: roberto.selvaggini@unipg.it.

PMID: 33647692
DOI: 10.1016/j.foodchem.2021.129297

Abstract

Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated paperboard aluminium foil) (MLP) packagings were used for storing two commercially extra virgin olive oils (EVOOs) with different phenolic and volatile compound contents to evaluate their effect on oil quality evolution over 10 months of light exposure. Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant and volatile compositions as well as sensory characteristics were evaluated; packaging material type and initial antioxidant composition significantly influenced EVOOs' resistance to oxidation, and consequently their quality. Compared with GG or UVAGG, MLP provided superior protection against oxidation; oils stored in MLP containers retained their characteristics within the regulatory limits and contained more antioxidants and fewer 'rancid' defect and related volatile compounds.

Keywords: Extra virgin olive oil; Packaging; Photo-oxidation; Quality parameters; Retail display; Stability.

Publication types

Comparative Study

MeSH terms

Antioxidants / analysis
Food Storage*
Light / adverse effects*
Olive Oil / analysis*
Oxidation-Reduction
Polyphenols / analysis*
Time
Volatile Organic Compounds / analysis*

Substances

Antioxidants
Olive Oil
Polyphenols
Volatile Organic Compounds