Volume 19, Issue 132 (2023)
FSCT 2023, 19(132): 365-375 |
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NASROLLAH ZADEH A, Alipour gaskari V. Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil. FSCT 2023; 19 (132) :365-375
URL: http://fsct.modares.ac.ir/article-7-59025-en.html
URL: http://fsct.modares.ac.ir/article-7-59025-en.html
1- - Assistant Professor, Department of Food Industry Engineering, Islamic Azad University of Lahijan Branch, Lahijan, Iran , azinnasr@yahoo.com
2- MSc Student of the Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Iran
2- MSc Student of the Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Iran
Abstract: (419 Views)
Abstract:
This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 Co) and Ambient temperature (25±2 Co) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.
Keywords: acidity, extinction coefficients, peroxide, storage, virgin olive oil
This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 Co) and Ambient temperature (25±2 Co) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.
Keywords: acidity, extinction coefficients, peroxide, storage, virgin olive oil
Article Type: Original Research |
Subject:
Oil and products technology
Received: 2022/01/26 | Accepted: 2022/11/16 | Published: 2023/03/1
Received: 2022/01/26 | Accepted: 2022/11/16 | Published: 2023/03/1
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