RT Journal Article
T1 Alterations in picual extra virgin olive oils under different storage conditions.
A1 Samaniego-Sánchez, Cristina
A1 Oliveras-López, María-Jesús
A1 Quesada Granados, José Javier
A1 Villalón Mir, Marina
A1 López García de la Serrana, Herminia
K1 Antioxidant capacity
K1 Extra virgin olive oil
K1 PET
K1 Sensory characteristics
K1 Tetra-Brik
AB Storage conditions can affect the stability of extra virgin olive oil, with adverse results on quality. The aim of this study is to examine changes in the chemical composition and sensory characteristics of the oil resulting from prolonged storage at different temperatures and depending on the type of container. The influence on the quality of the oil was also considered, based on the analysis of quality parameters, the total phenol contents, changes in minority compounds, the variation of the trolox equivalent antioxidant capacity values (TEAC) and sensory features. At both room temperature (RT) and refrigerated temperature, all container types had the same surface area of exposure to light and air. All the oils stored showed losses in both qualitative properties and minor components, as well as antioxidant capacity and sensory features. This was especially true for oils stored in polyethylene terephthalate and glass, but less so for those stored in Tetra-Brik®.
PB WILEY-VCH
YR 2011
FD 2011-11-08
LK https://hdl.handle.net/10433/24980
UL https://hdl.handle.net/10433/24980
LA en
NO Samaniego-Sánchez, C., Oliveras-López, M.J., Quesada-Granados, J.J., Villalón-Mir, M. and Serrana, H.L.-G. (2012), Alterations in picual extra virgin olive oils under different storage conditions. Eur. J. Lipid Sci. Technol., 114: 194-204. https://doi.org/10.1002/ejlt.201100191
NO Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
NO Department of Molecular Biology and Biochemical Engineering, University of Pablo de Olavide of Seville, 41013 Seville, Spain
DS RIO
RD May 7, 2026