Publicação
Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach
| Resumo: | Olive oil (OO) is a high-value food due to its appreciated sensory attributes and health benefits. The shelf life (SL) of an OO is a key parameter, being influenced by the olive cultivar, agro-climatic, extraction and storage conditions. So, kinetic models were developed for 3 physicochemical quality parameters (peroxide value and the extinction coefficients at 232 and 268 nm), to estimate the SL, based on a Time to Reach the legal Upper Limit (TRUL) approach. For that, a ripe EVOO, stored in amber glass bottles, in the dark and during 5 weeks, at 22 and 50ºC, was used. Zero-, first-, and second-order kinetic models were evaluated, and the best correlations were achieved for the zero-order model. Based on this model, the SL of the stored EVOOs were predicted to be 47-210 days and 35-80 days at 22 and 50ºC, respectively. As expected, the SL decreased for the higher storage temperature, being the lowest values predicted for K232 and K268, data, for 22 and 50ºC, respectively. |
|---|---|
| Autores principais: | Ferreiro, Nuno Manuel |
| Outros Autores: | Pereira, José Alberto; Peres, António M.; Rodrigues, Nuno |
| Assunto: | Extra virgin olive oil |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863850859870289920 |
|---|---|
| author | Ferreiro, Nuno Manuel |
| author2 | Pereira, José Alberto Peres, António M. Rodrigues, Nuno |
| author2_role | author author author |
| author_facet | Ferreiro, Nuno Manuel Pereira, José Alberto Peres, António M. Rodrigues, Nuno |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Ferreiro, Nuno Manuel\"},{\"Person.name\":\"Pereira, José Alberto\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Peres, António M.\",\"Person.identifier.orcid\":\"0000-0001-6595-9165\"},{\"Person.name\":\"Rodrigues, Nuno\",\"Person.identifier.orcid\":\"0000-0002-9305-0976\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Ferreiro, Nuno Manuel Pereira, José Alberto Peres, António M. Rodrigues, Nuno |
| datacite.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-11-06T11:07:32Z |
| datacite.date.embargoed.fl_str_mv | 2025-11-06T11:07:32Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Extra virgin olive oil |
| datacite.titles.title.fl_str_mv | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Ferreiro, Nuno Manuel Pereira, José Alberto Peres, António M. Rodrigues, Nuno |
| dc.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-11-06T11:07:32Z |
| dc.date.embargoed.fl_str_mv | 2025-11-06T11:07:32Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/34975 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Instituto Politécnico de Bragança |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Extra virgin olive oil |
| dc.title.fl_str_mv | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Olive oil (OO) is a high-value food due to its appreciated sensory attributes and health benefits. The shelf life (SL) of an OO is a key parameter, being influenced by the olive cultivar, agro-climatic, extraction and storage conditions. So, kinetic models were developed for 3 physicochemical quality parameters (peroxide value and the extinction coefficients at 232 and 268 nm), to estimate the SL, based on a Time to Reach the legal Upper Limit (TRUL) approach. For that, a ripe EVOO, stored in amber glass bottles, in the dark and during 5 weeks, at 22 and 50ºC, was used. Zero-, first-, and second-order kinetic models were evaluated, and the best correlations were achieved for the zero-order model. Based on this model, the SL of the stored EVOOs were predicted to be 47-210 days and 35-80 days at 22 and 50ºC, respectively. As expected, the SL decreased for the higher storage temperature, being the lowest values predicted for K232 and K268, data, for 22 and 50ºC, respectively. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/c00aa716-66a3-4dc3-815f-25145d6a220e/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID |
| id | ipb_6d24a005df708dff54ae06355fa463da |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/34975 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/34975 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Ferreiro, Nuno Manuel Pereira, José Alberto Pereira, José Alberto https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Peres, António M. Peres, António M. https://www.ciencia-id.pt/CF16-5443-F420 CF16-5443-F420 http://orcid.org/0000-0001-6595-9165 0000-0001-6595-9165 Rodrigues, Nuno Rodrigues, Nuno https://www.ciencia-id.pt/F41D-B424-5F78 F41D-B424-5F78 http://orcid.org/0000-0002-9305-0976 0000-0002-9305-0976 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Instituto Politécnico de Bragança |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engInstituto Politécnico de BragançaengOlive oil (OO) is a high-value food due to its appreciated sensory attributes and health benefits. The shelf life (SL) of an OO is a key parameter, being influenced by the olive cultivar, agro-climatic, extraction and storage conditions. So, kinetic models were developed for 3 physicochemical quality parameters (peroxide value and the extinction coefficients at 232 and 268 nm), to estimate the SL, based on a Time to Reach the legal Upper Limit (TRUL) approach. For that, a ripe EVOO, stored in amber glass bottles, in the dark and during 5 weeks, at 22 and 50ºC, was used. Zero-, first-, and second-order kinetic models were evaluated, and the best correlations were achieved for the zero-order model. Based on this model, the SL of the stored EVOOs were predicted to be 47-210 days and 35-80 days at 22 and 50ºC, respectively. As expected, the SL decreased for the higher storage temperature, being the lowest values predicted for K232 and K268, data, for 22 and 50ºC, respectively.application/pdfengPredicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approachFerreiro, Nuno ManuelPersonalPereira, José AlbertoDSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348PersonalPeres, António M.DSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbDSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbPeresAntónio M.Ciência IDhttps://www.ciencia-id.ptCF16-5443-F420ORCIDhttp://orcid.org0000-0001-6595-9165Researcher IDhttps://www.researcherid.comI-8470-2012Scopus Author IDhttps://www.scopus.com7102331969PersonalRodrigues, NunoDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdRodriguesNunoCiência IDhttps://www.ciencia-id.ptF41D-B424-5F78ORCIDhttp://orcid.org0000-0002-9305-0976Scopus Author IDhttps://www.scopus.com55258560600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-972-745-327-62025-11-06T11:07:32Z20232023-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/34975http://purl.org/coar/access_right/c_abf2open accessExtra virgin olive oil3187862 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2023http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/c00aa716-66a3-4dc3-815f-25145d6a220e/download14th International Chemical and Biological Engineering Conference (CHEMPOR 2023): book of abstracts331332Bragança2023 |
| spellingShingle | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach Ferreiro, Nuno Manuel Extra virgin olive oil |
| subject.fl_str_mv | Extra virgin olive oil |
| title | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| title_full | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| title_fullStr | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| title_full_unstemmed | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| title_short | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| title_sort | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach |
| topic | Extra virgin olive oil |
| topic_facet | Extra virgin olive oil |
| url | http://hdl.handle.net/10198/34975 |
| visible | 1 |