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Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach

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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

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