Abstract
An experimental investigation was carried out to study the influence that exposure to light has on the quality of extra virgin oil during a 12-month storage period by comparing it with the quality of extra virgin oil stored in the dark. The results showed that the oils stored in the light had significantly lower tocopherol, carotenoid and chlorophyll contents than did the same oils kept in the dark. Moreover, the oils stored in the dark mainly contained primary oxidation products, while the oils kept in the light contained secondary oxidation products as confirmed by the K270 values which exceeded the legal limits even after purification by means of alumina. Overall, the results obtained showed that the shelf life of the oils exposed to light is shorter than that of oils kept in the dark, and that after only 2 months of exposure to light the oils examined could no longer be considered as extra virgin.
Similar content being viewed by others
References
Salvador MD, Aranda F, Fregapane G (1999) J Am Oil Chem Soc 76:428–432
Manna C, Galletti P, Cucciola V, Moltedo O, Leone A, Zappia V (1997) J Nutr 127:286–292
Chen BH, Huang JH (1998) Food Chem 62:299–307
Visoli F, Galli C (1998) J Agric Food Chem 46:4292–4296
Riahi J, Marzouk B (2000) Riv Ital Sostanze Grasse 77:25–30
Okogeri O, Tasioula-Margari M (2002) J Agric Food Chem 50:1077–1080
Morelló JR, Motilva MJ, Tovar MJ, Romero MP (2004) Food Chem 85:357–364
Off J Eur Communities (1991) nL 248 of Sept 5, EC Regulation 2568/91
AOCS (1993) Official methods and recommended practices of the American Oil Chemistry Society, 4th edn, Firestone D (ed). Washington, USA, Method Cc 13i–96
Cortesi N, Ponziani A, Fedeli E (1981) Riv Ital Sostanze Grasse 58:108–114
Favati F, Caporale G, Bertuccioli M (1994) Grasas Aceites 45:68–70
IUPAC (1987) Standard methods of the analysis of oils, fats and derivatives, 7th edn. Blackwell Scientific Publication, Oxford, UK, No. 2.507
Gomes T, Caponio F (1999) J Chromatogr A 844:77–86
Caponio F, Gomes T, Summo C (2003) J Food Sci 68:147–151
Di Giovacchino L, Mucciarella MR, Costantini N, Ferrante ML, Surricchio G (2002) J Am Oil Chem Soc 79:339–344
Gutiérrez Rosales F, Gómez Herrera C, Gutiérrez González-Quijano R (1988) Grasas Aceites 39:245–253
Off J Eur Communities (2003) nL 295 of Nov 6, EC Regulation 1989/2003
Caponio F, Gomes T (2004) J Food Sci 69:63–66
Caponio F, Pasqualone A, Gomes T (2002) Eur Food Res Technol 215:114–117
Gomes T, Caponio F, Delcuratolo D (2003) J Agric Food Chem 51:4647–4651
Alexander JC (1978) J Am Oil Chem Soc 55:711–718
Chang SS, Peterson RJ, Ho CT (1978) J Am Oil Chem Soc 55:718–726
Frankel E, Neff WE, Selke E, Brooks DD (1988) Lipids 23:295–298
Yoon SH, Jung MY, Min DB (1988) J Am Oil Chem Soc 65:1652–1656
Paradis AJ, Nawar WW (1981) J Food Sci 46:449–451
Stevenson SG, Vaisey-Genser H, Eskim NAM (1984) J Am Oil Chem Soc 61:1102–1108
White PJ, Wang YCA (1986) J Am Oil Chem Soc 63:914–920
Cuppett S, Schnepf M, Hall C (1997) Natural antioxidants—Are they a reality? In: Shahidi F (ed) Natural antioxidants: chemistry, health effects, and applications. AOCS Press, Champaign, IL, USA, pp 12–24
Manzi P, Panfili G, Esti M, Pizzoferrato L (1998) J Sci Food Agric 77:115–120
Psomiadou E, Tsimidou M (1998) J Agric Food Chem 46:5132–5138
Rahmani M, Saari Csallany A (1998) J Am Oil Chem Soc 75:837–843
Kiritsakis AK, Dugan LR (1984) J Am Oil Chem Soc 61:1868–1870
Kiritsakis AK, Dugan LR (1985) J Am Oil Chem Soc 62:892–896
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Caponio, F., Bilancia, M.T., Pasqualone, A. et al. Influence of the exposure to light on extra virgin olive oil quality during storage. Eur Food Res Technol 221, 92–98 (2005). https://doi.org/10.1007/s00217-004-1126-8
Received:
Revised:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-004-1126-8