Influence of the exposure to light on extra virgin olive oil quality during storage

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.

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Correspondence to Francesco Caponio.

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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

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Keywords

  • Extra virgin olive oil
  • Quality
  • Storage in the light and in the dark
  • Oxidative degradation
  • Shelf life