This research is focused on the characterization of 24 commercial extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the oil quality. The principal quality parameters, the antioxidants and the fatty acids of the oil samples were evaluated, immediately after production and after six months of storage at room temperature in dark glass bottles, but under daylight, in order to simulate the most common retail storage conditions. The experimental data showed that de-stoned olive oils were significantly different from the oils obtained from whole paste for a lower content in free acid content, K232 index and peroxide value and a higher content of antioxidants, so guaranteeing a longer shelf-life of the oils. The fatty acid composition of the extra virgin olive oils remained substantially unchanged during storage time.

Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy.

GALGANO, Fernanda;CARUSO, Marisa Carmela;FAVATI, Fabio
2011

Abstract

This research is focused on the characterization of 24 commercial extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the oil quality. The principal quality parameters, the antioxidants and the fatty acids of the oil samples were evaluated, immediately after production and after six months of storage at room temperature in dark glass bottles, but under daylight, in order to simulate the most common retail storage conditions. The experimental data showed that de-stoned olive oils were significantly different from the oils obtained from whole paste for a lower content in free acid content, K232 index and peroxide value and a higher content of antioxidants, so guaranteeing a longer shelf-life of the oils. The fatty acid composition of the extra virgin olive oils remained substantially unchanged during storage time.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/18072
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