Journal of the American Oil Chemists' Society

, Volume 91, Issue 9, pp 1559–1570 | Cite as

The Effect of Different Cold Storage Conditions on the Compositions of Extra Virgin Olive Oil

  • Xueqi Li
  • Hanjiang Zhu
  • Charles F. Shoemaker
  • Selina C. WangEmail author
Original Paper


Storage conditions can affect the stability and quality of extra virgin olive oil (EVOO). While many studies have reported the influence of high temperature and light exposure during storage, little is known on the influence of the cold storage. The aim of this study was to evaluate the effect of different storage conditions (25, 4.5 and −27 °C) on the various compositions of EVOO and to determine if cold storage will prolong shelf-life by retarding hydrolysis and oxidation. The changes of quality indices (FFA, PV, and UV) and natural antioxidants such as α-tocopherol and phenolic compounds were evaluated periodically during storage. The characterization and quantification of phenolics were achieved by ultra-performance liquid chromatography—diode array detector (UPLC-DAD). In addition, 1, 2-diacylglycerols (DAGs), pyropheophytin A (PPP) were measured to indicate thermal degradation during storage.


Extra virgin olive oil Cold storage conditions Oxidation Antioxidants 



The authors are grateful to sensory scientist Sue Langstaff for her assistance with the duo-trio test and Dan Flynn for helpful discussions. We thank California Olive Ranch for the donation of oil samples and Agilent Technologies for their support of the UPLC.

Supplementary material

11746_2014_2496_MOESM1_ESM.docx (49 kb)
Supplementary material 1 (DOCX 49 kb)


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Copyright information

© AOCS 2014

Authors and Affiliations

  • Xueqi Li
    • 1
  • Hanjiang Zhu
    • 1
  • Charles F. Shoemaker
    • 1
  • Selina C. Wang
    • 2
    Email author
  1. 1.Department of Food Science and TechnologyUniversity of California DavisDavisUSA
  2. 2.University of California Davis Olive CenterDavisUSA

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