Main Article Content
fatty acid alkyl esters, olives, phenols, traditional storage, virgin olive oil
The present paper investigated how virgin olive oil quality is influenced by two different storage conditions that residents of Gabes (Southern Tunisia) usually apply to fruits of the Zarazi cultivar: long conservation as oil in glass bottles or traditional storage of olives as sun-dried fruits before processing for oil production. Even if both storage conditions are associated with strong losses in the qualitative characteristics of olive oil, the changes observed were more accentuated for oil stored for two years after its production compared to the oil obtained from olives stored by traditional methods.
Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M., Segura-Carretero A., Fernández-Gutiérrez A. and Lercker G. 2007. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12:1679-1719.
Bendini A., Cerretani L., Pizzolante L., Gallina Toschi T., Guzzo F., Ceoldo S. and Levi M. 2006. Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts. Eur. Food Res. Technol. 223:102-109.
Biasone A., Di Loreto G., Preziuso S.M., Serraiocco A. and Di Giacinto L. 2012. Changes in the volatile and sensory profile of virgin olive oil as a function of olive fruits mould process. Riv. Ital. delle Sost. Grasse 89:117-125.
Biedermann M., Bongartz A., Mariani C. and Grob K. 2008. Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils. Eur. Food Res. Technol. 228:65-74.
Blekas G., Tsimidou M. and Boskou D. 1995. Contribution of ?-tocopherol to olive oil stability. Food Chem. 52:289-294.
Clodoveo M.L., Delcuratolo D., Gomes T. and Colelli G. 2007. Effect of different temperatures and storage atmospheres on Coratina olive oil quality. Food Chem. 102:571-576.
Conte L., Mariani C., Gallina Toschi T. and Tagliabue S. 2014. Alchil esteri e composti correlate in oli d’oliva vergini: loro evoluzione nel tempo. Riv. Ital. delle Sost. Grasse 91:21-29.
Dabbou S., Gharbi I., Dabbou S., Brahmi F. and Nakbi A. 2011. Impact of packaging material and storage time on olive oil quality. African J. Biotechnol. 10:16937-16947.
Frankel EN. 1993. Formation of headspace volatiles by thermal decomposition of oxidised fish oils vs. vegetable oils. J Am. Oil Chem. Soc. 70:767-772.
García J.M., Gutiérrez F., Castellano J.M., Perdiguero S., Morilla A. and Albi M.A. 1996. Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality. J. Agric. Food Chem. 44:264-267.
Gargouri B., Zribi A. and Bouaziz M. 2015. Effect of containers on the quality of Chemlali olive oil during storage. J. Food Sci. Technol. 52:1948-59.
Gómez-Coca R.B., Fernandes G.D., Pérez-Camino M. del C. and Moreda W. 2016. Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter. LWT -Food Sci. Technol. 66:378-383.
Gutierrez F., Perdiguero S., Garcia J.M. and Castellano J.M. 1992. Quality of Oils from Olives Stored Under Controlled Atmosphere. J. Am. Oil Chem. Soc. 12:1215-1218.
Hachicha R., Kotti F., Garcia-Rodriguez R., Gargouri M., Sanz C. and Pirez A. G. 2015. Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles. Food Chem.174:240-247.
Inarejos-García A.M., Gómez-Rico A., Desamparados Salvador M. and Fregapane G. 2010. Effect of preprocessing olive storage conditions on virgin olive oil quality and composition. J. Agric. Food Chem. 58:4858-65.
International Olive Council. 2009. COI/T.20/Doc No 29, Determination of Biophenols in Olive Oils by HPLC.
International Olive Oil Council. 2015. Trade Standard Applying to Olive Oil and Olive-Pomace Oil. 1-17.
ISO 3656: 2011:“Animal and vegetable fats and oils” - Determination of ultraviolet absorbance expressed as specific uv extinction.
ISO 3960: 2010: “Animal and vegetable fats and oils” -Determination of peroxide value.
ISO 660:2009: “Animal and vegetable fats and oils” - Determination of acid value and acidity.
Jabeur H., Zribi A., Abdelhedi R. and Bouaziz M. 2015. Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity. Food Chem. 169:289-296.
Kiritsakis A., Nanos G.D., Polymenopulos Z., Thomai T. and Sfakiotakis E.M. 1998. Effect of fruit storage conditions on olive oil quality. J. Am. Oil Chem. Soc. 75:721-724.
Krichene D., Allalout A., Mancebo-campos V., Salvador M.D., Zarrouk M. and Fregapane G. 2010. Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions. Food Chem. 121:171-177.
Lerma-Garcia M.J., Simó-Alfonso E.F., Chiavaro E., Bendini A., Lercker G. and Cerretani L. 2009. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment. J. Agric. Food Chem. 57:7834-7840.
Lozano-Sánchez J., Bendini A., Quirantes-Piné R., Cerretani L., Segura-Carretero A. and Fernández-Gutiérrez A. 2013. Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life. Food Control 30:606-615.
Mateos R., Espartero JL., Trujillo M., Ríos J. J., León-Camacho M., Alcudia F. and Cert A. 2001. Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection. J. Agric. Food Chem. 49:2185-2192.
Méndez A.I. and Falqué E. 2007. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 18:521-529.
Morelló J.R., Motilva M.J., Tovar M.J. and Romero M.P. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 85:357-364.
Nabil BY., Youssef O., Nizar D., Bechir B. and Chedly A. 2012. Effect of olive storage period at two different temperatures on oil quality of two tunisian cultivars of Oleaeuropea, Chemlali and Chétoui. African J. Biotechnol. 11:888-895.
Nunez-Cordoba J.M., Alonso A., Beunza J.J., Palma S., Gomez-Gracia E. and Martinez-Gonzalez M.A. 2009. Role of vegetables and fruits in Mediterranean diets to prevent hypertension. Eur. J. Clin. Nutr. 63:605-612.
Pagliarini E., Zanoni B. and Giovanelli G. 2000. Predictive study on tuscan extra virgin olive oil stability under several commercial conditions. J. Agric. Food Chem. 48:1345-1351.
Pellegrini N., Visioli F., Buratti S. and Brighenti F. 2001. Direct Analysis of Total Antioxidant Activity of Olive Oil and Studies on the Influence of Heating. J. Agric. Food Chem. 49:2532-2538.
Pristouri G., Badeka A. and Kontominas MG. 2010. Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control 21:412-418.
Rabiei V., Ghorbani S. and Hajnajari H. 2011. Effect of temperature and storage period of olive (Olea europaea cv. Zard) fruit on olive oil quality. J. Food. Agric. Environ. 9:74-77.
Ruiz-Canela M. and Martínez-González MA. 2011. Olive oil in the primary prevention of cardiovascular disease. Maturitas 68:245-250.
Sicari V., Giuffrè AM. and Louadj MP. 2010. Evolution of phenolic compounds of virgin olive oil during 12 months. J. Am. Oil Chem. Soc. 74:109.
Servili M. and Gian Francesco M. 2002. Contribution of phenolic compouns to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 104:602-613.
Servili M., Selvaggini R., Taticchi A., Esposto S. and Montedoro G. 2003. Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. J. Agric. Food Chem. 51:7980-8.
Singleton V.L. and Rossi J.A.J. 1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Vitic. 16:144-158.
Tura D., Gigliotti C., Pedò S., Failla O., Bassi D. and Serraiocco A. 2007. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability. Sci. Hortic. (Amsterdam) 112:108-119.
Valli E., Bendini A., Maggio RM., Cerretani L., Toschi T. G., Casiraghi E. and Lercker G. 2013. Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: A preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach. Int. J. Food Sci. Technol. 48:548-555.
Vichi S., Romero A., Gallardo-Chacón J., Tous J., López-Tamames E. and Buxaderas S. 2009. Influence of olives’ storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil. J. Agric. Food Chem. 57:1449-1455.