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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Antonietta BAIANO & Carmela TERRACONE & Ilaria VIGGIANI & Matteo Alessandro DEL NOBILE, 2014. "Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 1-9.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:79-2013-cjfs
    DOI: 10.17221/79/2013-CJFS
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