| Title: | Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers |
| Author(s): | Esposto S; Taticchi A; Servili M; Urbani S; Sordini B; Veneziani G; Daidone L; Selvaggini R; |
| Address: | "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. 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. 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. 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. 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. 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. 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. 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" |
| DOI: | 10.1016/j.foodchem.2021.129297 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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: | Antioxidants/analysis *Food Storage Light/*adverse effects Olive Oil/*analysis Oxidation-Reduction Polyphenols/*analysis Time Volatile Organic Compounds/*analysis Extra virgin olive oil Packaging Photo-oxidation Quality parameters Retail display Stability; |
| Notes: | "MedlineEsposto, Sonia Taticchi, Agnese Servili, Maurizio Urbani, Stefania Sordini, Beatrice Veneziani, Gianluca Daidone, Luigi Selvaggini, Roberto eng Comparative Study England 2021/03/02 Food Chem. 2021 Jul 30; 351:129297. doi: 10.1016/j.foodchem.2021.129297. Epub 2021 Feb 18" |
