Czech J. Food Sci., 2014, 32(1):1-9 | DOI: 10.17221/79/2013-CJFS

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

Antonietta BAIANO, Carmela TERRACONE, Ilaria VIGGIANI, Matteo Alessandro DEL NOBILE
Department of Agrarian-Environmental, Chemistry and Plant Defense Sciences, Faculty of Agriculture, University of Foggia, Foggia, Italy

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

Published: February 28, 2014  Show citation

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BAIANO A, TERRACONE C, VIGGIANI I, DEL NOBILE MA. Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment. Czech J. Food Sci. 2014;32(1):1-9. doi: 10.17221/79/2013-CJFS.
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