Abstract
Experiments were carried out to study the possibility of improving the stability of extra virgin olive oil by using nitrogen as a conditioner gas during storage. With this aim, virgin olive oil samples, obtained from Leccino and Coratina cultivars, were stored in the dark, in closed bottles conditioned with air or nitrogen at 12–20 and 40°C. Results indicated that the FFA percentage increased over 1% only when oils were stored at 40°C. The PV and the K 232 value (light absorbance at 232 nm) of oils increased over the limit value allowed by European Union law when the bottles were only partly filled and air was the conditioner gas. The use of nitrogen as conditioner gas helped to avoid this risk during 24 mon of storage at 12–20°C. The total phenolic content of both cultivars oils decreased during storage because their oxidation protected the oils from autoxidation. The content of total volatile compounds in oils decreased continuously during storage at 12–20°C, whereas it increased over 10 (Coratina cv.) and 15 (Leccino cv.) mon and then diminished when the storage temperature was 40°C. The same behavior, i.e., increase then decrease, was ascertained for trans-2-hexenal. The hexanal content of oils increased continuously during storage because this compound is formed by the decomposition of the 13-hydroperoxide of linoleic acid.
Similar content being viewed by others
References
Kiritsakis, A., and I.R. Dugan, Studies in Photo-oxidation of Olive Oil, J. Am. Oil Chem. Soc. 62:892–896 (1985).
Gutierrez Rosales, F., C. Gomez Herrera, and R. Gutierrez Gonzalez-Quijano, Estudio de la Cinetica de Evolucion de los Indices de Calidad del Aceite de Oliva Virgen Durante su Conservacion en Envases Comerciales, Grasas Aceites 39:245–253 (1988).
Angerosa, F., L. Di Giacinto, and G. De Mattia, Conservabilità Degli Oli Extra-Vergini di Oliva Confezionati. Nota I, Riv. Merceol. 32:243–259 (1993).
Cioni, F., G. Modi, N. Frega, F. Bossi, and G. Lercker, Valutazione dei Parametri di Qualità di un Olio Extravergine di Oliva Durante la sua Conservazione, Boll. Chim. Ig. 47:319–327 (1996).
Lercker, G., N. Frega, F. Bocci, and G. Servidio, “Veiled” Extra-Virgin Olive Oils: Dispersion Response Related to Oil Quality, J. Am. Oil Chem. Soc. 71:657–658 (1994).
Mattei, A., C. Stella, and M. Osti, Olio Extra vergine di Oliva e Componenti Polari Minori: Influenza dei Sistemi e Delle Condizioni di Estrazione, Riv. Ital. Sostanze Grasse 65:575–579 (1988).
Cinquanta, L., M. Esti, and E. La Notte, Evolution of Phenolic Compounds in Virgin Olive Oil During Storage, J. Am. Oil Chem. Soc. 74:1259–1264 (1997).
Gutierrez Gonzalez-Quijano, R., C. Janer del Valle, M.L. Janer del Valle, F. Gutierrez Rosales, and A. Vazquez Roncero, Relacion entre los Polifenoles y la Calidad y Estabilidad del Aceite de Oliva Virgen, Grasas Aceites 28:101–106 (1977).
Chimi, H., A. Sadik, B. Le Tutour, and M. Rahmani, Contribution à l’Etude Comparative des Pouvoir Antioxydants dans l’Huile d’Olive du Tyrosol, de l’Hydroxytyrosol, de l’Acide Cafeique, de l’Oleuropeine et du BHT, Rev. Fr. Corps Gras 35:339–344 (1988).
Chimi, H., M. Rahmani, J. Cillard, and P. Cillard, Autooxydation des Huiles d’Olive: Role des Composés Phenoliques, 37:363–367 (1990).
Chimi, H., J. Cillard, P. Cillard, and M. Rahmani, Peroxyl and Hydroxyl Radical Scavenging Activity of Some Natural Phenolic Antioxidants, J. Am. Oil Chem. Soc. 67:307–312 (1990).
Papadopoulos, G., and D. Boskou, Antioxidant Effect of Natural Phenols on Olive Oil, 68:669–671 (1991).
Baldioli, M., M. Servili, G. Perretti, and G.F. Montedoro, Antioxidant Activity of Tocopherols and Phenolic Compounds of Virgin Olive Oil, 73:1589–1593 (1996).
Frankel, E.N., W. Neff, and E. Selke, Analysis of Autoxidized Fats by Gas Chromatography-Mass Spectrometry: VII. Volatile Thermal Decomposition Products of Pure Hydroperoxides from Autoxidized and Photosensitized Oxidized Methyl Oleate, Linoleate and Linolenate, Lipids 16:279–285 (1981).
Frankel, E.N., Volatile Lipid Oxidation Products, Progr. Lipid Res. 22:1–33 (1982).
Marquez-Ruiz, G., M. Martin-Polvillo, and M.C. Dobarganes, Quantitation of Oxidized Triglyceride Monomers and Dimers as a Useful Measurement for Early and Advanced Stages of Oxidation, Grasas Aceites 47:48–53 (1996).
European Community Rule 2568/91, Gazzetta Ufficiale Delle Communità Europee, L 248, September 5, 1991.
Ragazzi, E., and G. Veronese, Research on the Phenolic Components of Olive Oils, Riv. Ital. Sostanze Grasse 50:443–452 (1973).
Laubli, M.V., and P. Bruttel, Determination of the Oxidative Stability of Fats and Oils: Comparison Between the Active Oxygen Method (AOCS Cd 12–57) and the Rancimat Method, J. Am. Oil Chem. Soc. 63:792–795 (1986).
Wolff, J.P., Manuel d’Analyse des Corps Gras, edited by Azoulay Editeur, Paris, 1968, p. 198.
Solinas, M., F. Angerosa, and V. Marsilio, Research on Some Flavor Components of Virgin Olive Oil in Relation to Olive Variety, Riv. Ital. Sostanze Grasse 65:361–368 (1988).
Bauer, E.L., A Statistical Manual for Chemists, II Edition, Academic Press, New York, 1971.
Olias, J.M., A.G. Perez, J.J. Rios, and L.C. Sanz, Aroma of Virgin Olive Oil: Biogenesis of the “Green” Odor Notes, J. Agric. Food Chem. 41:2368–2373 (1993).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Di Giovacchino, L., Mucciarella, M.R., Costantini, N. et al. Use of nitrogen to improve stability of virgin olive oil during storage. J Amer Oil Chem Soc 79, 339–344 (2002). https://doi.org/10.1007/s11746-002-0485-7
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-002-0485-7