Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
The influence of low storage temperature (+4 °C and －20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2014-09-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1499 |
| _version_ | 1819297300019675136 |
|---|---|
| author | K. Brkić Bubola O. Koprivnjak B. Sladonja I. Belobrajić |
| author_facet | K. Brkić Bubola O. Koprivnjak B. Sladonja I. Belobrajić |
| author_sort | K. Brkić Bubola |
| collection | DOAJ |
| description | The influence of low storage temperature (+4 °C and －20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive oils stored at low temperatures maintained better quality parameters than oils stored at room temperature. A negligible decrease in the total phenols was detected after 12 months of storage at all investigated temperatures. The total volatile compounds, aldehydes, alcohols and esters in almost all stored samples were unchanged compared to fresh oils. Total ketones increased after storage, although at a lower temperature these changes were less notable. An increase in the oxidation indicators hexanal and hexanal/E-2-hexenal ratio was the lowest in oils stored at +4 °C.Storage at temperatures lower than room temperature could help to prolong the shelf-life of extra virgin olive oil by maintaining high quality parameters and preserving the fresh oil’s volatile profile. |
| first_indexed | 2024-12-24T05:11:48Z |
| format | Article |
| id | doaj.art-0cba7a9fb6ed4748ad39c5cd19be1385 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-24T05:11:48Z |
| publishDate | 2014-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-0cba7a9fb6ed4748ad39c5cd19be13852022-12-21T17:13:39ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142014-09-01653e034e03410.3989/gya.02221411467Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oilsK. Brkić Bubola0O. Koprivnjak1B. Sladonja2I. Belobrajić3Institute of Agriculture and TourismDepartment of Food Technology and Control, School of Medicine, University of RijekaInstitute of Agriculture and TourismInstitute of Agriculture and TourismThe influence of low storage temperature (+4 °C and －20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive oils stored at low temperatures maintained better quality parameters than oils stored at room temperature. A negligible decrease in the total phenols was detected after 12 months of storage at all investigated temperatures. The total volatile compounds, aldehydes, alcohols and esters in almost all stored samples were unchanged compared to fresh oils. Total ketones increased after storage, although at a lower temperature these changes were less notable. An increase in the oxidation indicators hexanal and hexanal/E-2-hexenal ratio was the lowest in oils stored at +4 °C.Storage at temperatures lower than room temperature could help to prolong the shelf-life of extra virgin olive oil by maintaining high quality parameters and preserving the fresh oil’s volatile profile.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1499freezinglow storage temperatureshelf-lifetotal phenolsvirgin olive oilvolatile compounds |
| spellingShingle | K. Brkić Bubola O. Koprivnjak B. Sladonja I. Belobrajić Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils Grasas y Aceites freezing low storage temperature shelf-life total phenols virgin olive oil volatile compounds |
| title | Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils |
| title_full | Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils |
| title_fullStr | Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils |
| title_full_unstemmed | Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils |
| title_short | Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils |
| title_sort | influence of storage temperature on quality parameters phenols and volatile compounds of croatian virgin olive oils |
| topic | freezing low storage temperature shelf-life total phenols virgin olive oil volatile compounds |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1499 |
| work_keys_str_mv | AT kbrkicbubola influenceofstoragetemperatureonqualityparametersphenolsandvolatilecompoundsofcroatianvirginoliveoils AT okoprivnjak influenceofstoragetemperatureonqualityparametersphenolsandvolatilecompoundsofcroatianvirginoliveoils AT bsladonja influenceofstoragetemperatureonqualityparametersphenolsandvolatilecompoundsofcroatianvirginoliveoils AT ibelobrajic influenceofstoragetemperatureonqualityparametersphenolsandvolatilecompoundsofcroatianvirginoliveoils |