Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material Determination
2.2. Legal Quality Parameters
2.3. Total Phenol Determination
2.4. Bitterness Intensity Determination
2.5. Chlorophylls and Carotenoids Determination
2.6. Antioxidant Activity Determination
2.7. Statistical Analysis
3. Results
3.1. Olive Fruits Characterization
3.2. Olive Oil Quality Characters at Starting Time
3.3. Free Fatty Acidity Trend
3.4. Peroxide Values and UV Spectrophotometric Indices
3.5. Biochemical Analyses
3.6. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Description |
---|---|
C-A—Control | Oil obtained by the classical malaxation process and packed with air headspace. |
C-Ar—Control with Argon HS | Oil obtained by the classical malaxation process and packed with argon headspace. |
C-Ar-BB—Control “bottle in bag” with Argon HS | Oil obtained by the classical malaxation process and packed with the “bottle in bag” protocol with argon headspace in the bag. |
C-Ar-SL—Control shellac with Argon HS | Oil obtained by the classical malaxation process and packed with argon headspace and waxy cap. |
T-A—Test | Oil obtained by the alternative malaxation process and packed with air headspace. |
T-Ar—Test with Argon HS | Oil obtained by the alternative malaxation process and packed with argon headspace. |
T-Ar-BB—Test “bottle in bag” with Argon HS | Oil obtained by the alternative malaxation process and packed with the “bottle in bag” protocol with argon headspace in the bag. |
T-Ar-SL—Test shellac with Argon HS | Oil obtained by the alternative malaxation process and packed with argon headspace and waxy cap. |
Parameter | Values |
---|---|
Maturity Index (0:7) | 4.00 ± 0.10 |
Dry Matter (%) | 47.50 ± 0.03 |
Oil Content (% d.m.) | 21.50 ± 0.04 |
Parameters | Control | Test | Legal Thresholds for Virgin Olive Oils |
---|---|---|---|
Free acidity (g oleic acid/100 g oil) | 1.94 ± 0.03 A | 1.78 ± 0.05 B | <2.00 |
Peroxides (meq O2/kg oil) | 13.90 ± 0.20 A | 9.95 ± 0.10 B | <20.00 |
K232 | 1.77 ± 0.02 A | 1.56 ± 0.00 B | <2.6 |
K270 | 0.10 ± 0.01 | 0.09 ± 0.00 | <0.25 |
ΔK | 0.001 ± 0.000 | 0.001 ± 0.000 | <0.01 |
Intensity of bitterness (BI) | 1.04 ± 0.08 A | 1.40 ± 0.08 A | - |
Total phenols (mg gallic acid/kg oil) | 327.61 ± 1.66 A | 299.38 ± 3.27 B | - |
Antioxidant power (µm TEAC/mL extract) | 0.23 ± 0.04 | 0.23 ± 0.05 | - |
Chlorofills (ppm of pheophytin) | 6.36 ± 0.06 A | 5.77 ± 0.18 B | - |
Carotenoids (ppm of lutein) | 3.10 ± 0.07 | 3.04 ± 0.01 | - |
(A) Samples | Free Acidity (g Oleic Acid/100 g Oil) | |||
D0 | D30 | D90 | D150 | |
C-A | 1.96 ± 0.02 D | 2.10 ± 0.01 a,C | 2.93 ± 0.03 a,B | 3.12 ± 0.01 a,A |
C-Ar | 1.96 ± 0.02 C | 2.02 ± 0.00 c,C | 2.75 ± 0.04 a,B | 3.01 ± 0.01 b,A |
C-Ar-BB | 1.96 ± 0.02 C | 2.06 ± 0.00 b,B | 2.80 ± 0.01 a,A | 2.83 ± 0.01 c,A |
C-Ar-SL | 1.96 ± 0.02 C | 2.09 ± 0.00 ab,C | 2.43 ± 0.14 b,B | 2.74 ± 0.02 d,A |
T-A | 1.78 ± 0.00 B | 1.89 ± 0.08 B | 2.06 ± 0.01 a,A | 2.11 ± 0.01 A |
T-Ar | 1.78 ± 0.00 C | 1.87 ± 0.03 B | 1.97 ± 0.02 b,A | 2.03 ± 0.03 A |
T-Ar-BB | 1.78 ± 0.00 C | 1.92 ± 0.01 B | 2.07 ± 0.01 a,A | 2.08 ± 0.01 A |
T-Ar-SL | 1.78 ± 0.00 C | 1.86 ± 0.01 B | 2.03 ± 0.03 ab,A | 2.05 ± 0.02 A |
(B) Storage Period | Malaxation Process | Packaging Conditions | Malaxation Process × Packaging Conditions | |
D0 | *** | n.s. | n.s. | |
D30 | *** | n.s. | n.s. | |
D90 | *** | ** | ** | |
D150 | *** | *** | *** |
(A) Samples | Peroxide Value (meq O2/kg of Oil) | |||
D0 | D30 | D90 | D150 | |
C-A | 13.90 ± 0.14 C | 15.43 ± 0.12 a,B | 17.54 ± 0.68 a,A | 13.69 ± 0.04 a,C |
C-Ar | 13.90 ± 0.14 BC | 14.55 ± 0.46 a,B | 16.84 ± 0.56 a,A | 13.0 ± 0.14 b,C |
C-Ar-BB | 13.90 ± 0.14 A | 13.15 ± 0.02 b,B | 12.15 ± 0.21 b,C | 10.15 ± 0.21 c, D |
C-Ar-SL | 13.90 ± 0.14 C | 14.69 ± 0.09 a,B | 16.38 ± 0.13 a,A | 13.05 ± 0.13 b,D |
T-A | 9.95 ± 0.07 C | 13.35 ± 0.12 a,A | 13.48 ± 0.21 a,A | 11.49 ± 0.07 b,B |
T-Ar | 9.95 ± 0.07 B | 12.28 ± 0.09 b,A | 12.71 ± 0.04 b,A | 12.51 ± 0.31 a,A |
T-Ar-BB | 9.95 ± 0.07 C | 12.11 ± 0.23 b,AB | 12.62 ± 0.07 b,A | 11.68 ± 0.28 ab,B |
T-Ar-SL | 9.95 ± 0.07 C | 13.51 ± 0.39 a,A | 10.95 ± 0.13 c,B | 9.67 ± 0.07 c,C |
(B) Peroxides | Malaxation Process | Packaging Conditions | Malaxation Process × Packaging Conditions | |
D0 | *** | n.s. | n.s. | |
D30 | *** | *** | * | |
D90 | *** | *** | *** | |
D150 | *** | *** | *** |
(A) Samples | K232 | K270 | ||||||
D0 | D30 | D90 | D150 | D0 | D30 | D90 | D150 | |
C-A | 1.77 ± 0.01 D | 1.87 ± 0.01 b,C | 2.32 ± 0.01 a,B | 2.57 ± 0.03 a,A | 0.10 ± 0.01 D | 0.1 ± 0.00 a,C | 0.16 ± 0.01 a,B | 0.22 ± 0.00 a,A |
C-Ar | 1.77 ± 0.01 D | 1.85 ± 0.04 b,C | 2.30 ± 0.02 a,B | 2.40 ± 0.02 c,A | 0.10 ± 0.01 C | 0.12 ± 0.01 b,C | 0.17 ± 0.00 a,B | 0.21 ± 0.01 b,A |
C-Ar-BB | 1.77 ± 0.01 C | 1.86 ± 0.05 b,B | 1.79 ± 0.01 b,C | 2.46 ± 0.01 b,A | 0.10 ± 0.01 C | 0.12 ± 0.01 b,C | 0.13 ± 0.01 b,B | 0.21 ± 0.01 b,A |
C-Ar-SL | 1.77 ± 0.01 D | 1.96 ± 0.00 a,C | 2.07 ± 0.03 c,B | 2.23 ± 0.00 d,A | 0.10 ± 0.01 C | 0.12 ± 0.01 ab,C | 0.14 ± 0.01 b,B | 0.22 ± 0.01 a,A |
T-A | 1.65 ± 0.00 D | 1.78 ± 0.01 C | 2.10 ± 0.04 a,B | 2.21 ± 0.00 A | 0.09 ± 0.00 C | 0.11 ± 0.01 B | 0.15 ± 0.01 a,B | 0.21 ± 0.01 a,A |
T-Ar | 1.65 ± 0.00 C | 1.77 ± 0.04 C | 1.99 ± 0.01 b,B | 2.21 ± 0.09 A | 0.09 ± 0.00 C | 0.10 ± 0.00 C | 0.14 ± 0.00 ab,B | 0.20 ± 0.01 ab,A |
T-Ar-BB | 1.65 ± 0.00 C | 1.77 ± 0.06 B | 1.73 ± 0.03 d,B | 2.22 ± 0.00 A | 0.09 ± 0.00 C | 0.11 ± 0.01 C | 0.12 ± 0.01 c,B | 0.20 ± 0.01 ab,A |
Ts | 1.65 ± 0.00 D | 1.76 ± 0.08 C | 1.86 ± 0.00 c,B | 2.15 ± 0.01 A | 0.09 ± 0.00 C | 0.10 ± 0.00 C | 0.13 ± 0.00 ab,B | 0.30 ± 0.00 b,A |
(B) K232/K270 | Malaxation Process | Packaging Conditions | Malaxation Process × Packaging Conditions | |||||
D0 | ***/** | n.s./n.s. | n.s./n.s. | |||||
D30 | ***/*** | */*** | **/* | |||||
D90 | ***/*** | ***/*** | ***/* | |||||
D150 | ***/*** | ***/** | ***/n.s. |
(A) Samples | Total Phenols | ABTS | ||||||
D0 | D30 | D90 | D150 | D0 | D30 | D90 | D150 | |
C-A | 327.61 ± 1.69 A | 236.39 ± 13.18 a,B | 96.10 ± 5.13 C | 72.44 ± 3.69 b,D | 0.23 ± 0.06 A | 0.20 ± 0.02 A | 0.06 ± 0.01 b,B | 0.04 ± 0.01 b,B |
C-Ar | 327.61 ± 1.69 A | 204.59 ± 7.42 b,B | 96.91 ± 4.34 C | 78.24 ± 3.31 a,D | 0.23 ± 0.06 A | 0.22 ± 0.04 A | 0.10 ± 0.01 a,B | 0.05 ± 0.01 ab,B |
C-Ar-BB | 327.61 ± 1.69 A | 239.20 ± 12.88 a,B | 97.42 ± 4.14 C | 83.04 ± 1.40 a,C | 0.23 ± 0.06 A | 0.23 ± 0.03 A | 0.10 ± 0.01 a,B | 0.05 ± 0.01 a,B |
C-Ar-SL | 327.61 ± 1.69 A | 234.31 ± 3.72 a,B | 98.17 ± 4.39 C | 81.62 ± 1.70 a,D | 0.23 ± 0.06 A | 0.21 ± 0.02 A | 0.09 ± 0.01 a,B | 0.05 ± 0.01 ab,B |
T-A | 299.89 ± 3.34 A | 217.67 ± 10.99 a,B | 115.62 ± 7.13 C | 102.37 ± 3.41 C | 0.23 ± 0.07 A | 0.25 ± 0.03 A | 0.10 ± 0.01 b,B | 0.07 ± 0.01 B |
T-Ar | 299.89 ± 3.34 A | 244.78 ± 2.53 a,B | 122.96 ± 2.51 C | 110.01 ± 4.94 D | 0.23 ± 0.07 A | 0.27 ± 0.04 A | 0.12 ± 0.01 a,B | 0.08 ± 0.01 B |
T-Ar-BB | 299.89 ± 3.34 A | 213.31 ± 5.12 a,B | 116.58 ± 8.08 C | 107.10 ± 0.35 C | 0.23 ± 0.07 A | 0.23 ± 0.05 A | 0.12 ± 0.01 a,B | 0.08 ± 0.01 B |
T-Ar-SL | 299.89 ± 3.34 A | 214.56 ± 9.80 b,B | 120.79 ± 3.70 C | 107.12 ± 4.46 D | 0.23 ± 0.07 A | 0.22 ± 0.02 A | 0.12 ± 0.01 ab,B | 0.08 ± 0.01 B |
(B) Phenols/ABTS | Malaxation Process | Packaging Conditions | Malaxation Process × Packaging Conditions | |||||
D0 | ***/n.s. | n.s./n.s. | n.s./n.s. | |||||
D30 | **/* | **/n.s. | ***/n.s. | |||||
D90 | ***/*** | n.s./*** | n.s./n.s. | |||||
D150 | ***/*** | **/* | n.s./n.s. |
(A) Samples | Carotenoids | Chlorophylls | ||||||
D0 | D30 | D90 | D150 | D0 | D30 | D90 | D150 | |
C-A | 3.10 ± 0.07 A | 2.48 ± 0.01 B | 0.71 ± 0.00 b,C | 0.58 ± 0.00 c,D | 6.36 ± 0.0 A | 4.31 ± 0.02 B | 3.04 ± 0.00 b,C | 2.06 ± 0.00 D |
C-Ar | 3.10 ± 0.07 A | 2.02 ± 0.08 B | 0.79 ± 0.01 b,C | 0.60 ± 0.00 b,D | 6.36 ± 0.07 A | 4.77 ± 0.0602 B | 3.32 ± 0.00 a,C | 2.18 ± 0.01 D |
C-Ar-BB | 3.10 ± 0.07 A | 2.57 ± 0.01 B | 2.08 ± 0.01 a,C | 0.66 ± 0.00 a,D | 6.36 ± 0.07 A | 4.35 ± 0.0602 B | 3.20 ± 0.00 ab,C | 2.09 ± 0.00 D |
C-Ar-SL | 3.10 ± 0.07 A | 2.51 ± 0.02 B | 2.01 ± 0.04 b,C | 0.64 ± 0.00 a,D | 6.36 ± 0.07 A | 4.29 ± 0.0002 B | 3.05 ± 0.01 b,C | 2.22 ± 0.00 D |
T-A | 3.04 ± 0.01 A | 2.19 ± 0.04 B | 0.81 ± 0.01 a,C | 0.71 ± 0.01 b,D | 5.77 ± 0.19 A | 5.41 ± 0.02 A | 3.38 ± 0.00 B | 2.59 ± 0.00 c,C |
T-Ar | 3.04 ± 0.01 A | 2.38 ± 0.03 B | 0.84 ± 0.01 b,C | 0.75 ± 0.00 ab,D | 5.77 ± 0.19 A | 5.84 ± 0.02 A | 3.49 ± 0.00 B | 2.91 ± 0.00 a,C |
T-Ar-BB | 3.04 ± 0.01 A | 2.61 ± 0.06 B | 2.30 ± 0.03 a,C | 0.73 ± 0.01 ab,D | 5.77 ± 0.19 A | 4.46 ± 0.00 A | 3.30 ± 0.00 B | 2.81 ± 0.00 b,C |
T-Ar-SL | 3.04 ± 0.01 A | 2.70 ± 0.05 B | 2.35 ± 0.02 b,C | 0.76 ± 0.00 a,D | 5.77 ± 0.19 A | 4.40 ± 0.03 A | 3.2 ± 0.03 B | 2.74 ± 0.00 b,C |
(B) Carotenoids/Chlorophylls | Malaxation Process | Packaging Conditions | Malaxation Process × Packaging Conditions | |||||
T0 | */*** | n.s./n.s. | n.s./n.s. | |||||
T30 | n.s./*** | n.s./*** | n.s./*** | |||||
T90 | ***/* | **/* | **/n.s. | |||||
T150 | ***/*** | ***/*** | **/** |
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Macaluso, M.; Mercanti, N.; Pieracci, Y.; Mangia, R.; Verdini, P.G.; Zinnai, A. Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil. Foods 2024, 13, 2088. https://doi.org/10.3390/foods13132088
Macaluso M, Mercanti N, Pieracci Y, Mangia R, Verdini PG, Zinnai A. Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil. Foods. 2024; 13(13):2088. https://doi.org/10.3390/foods13132088
Chicago/Turabian StyleMacaluso, Monica, Nicola Mercanti, Ylenia Pieracci, Roberto Mangia, Piero Giorgio Verdini, and Angela Zinnai. 2024. "Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil" Foods 13, no. 13: 2088. https://doi.org/10.3390/foods13132088
APA StyleMacaluso, M., Mercanti, N., Pieracci, Y., Mangia, R., Verdini, P. G., & Zinnai, A. (2024). Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil. Foods, 13(13), 2088. https://doi.org/10.3390/foods13132088