Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach

Ferreiro, Nuno Manuel; Pereira, José Alberto; Peres, António M.; Rodrigues, Nuno

http://hdl.handle.net/10198/34975

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Authors

Ferreiro, Nuno Manuel

Pereira, José Alberto

Peres, António M.

Rodrigues, Nuno

Abstract(s)

Olive oil (OO) is a high-value food due to its appreciated sensory attributes and health benefits. The shelf life (SL) of an OO is a key parameter, being influenced by the olive cultivar, agro-climatic, extraction and storage conditions. So, kinetic models were developed for 3 physicochemical quality parameters (peroxide value and the extinction coefficients at 232 and 268 nm), to estimate the SL, based on a Time to Reach the legal Upper Limit (TRUL) approach. For that, a ripe EVOO, stored in amber glass bottles, in the dark and during 5 weeks, at 22 and 50ºC, was used. Zero-, first-, and second-order kinetic models were evaluated, and the best correlations were achieved for the zero-order model. Based on this model, the SL of the stored EVOOs were predicted to be 47-210 days and 35-80 days at 22 and 50ºC, respectively. As expected, the SL decreased for the higher storage temperature, being the lowest values predicted for K232 and K268, data, for 22 and 50ºC, respectively.

Keywords

Extra virgin olive oil

URI

http://hdl.handle.net/10198/34975

Citation

Ferreiro, Nuno Manuel; Pereira, José Alberto; Peres, António M.; Rodrigues, Nuno (2023). Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach. In 14th International Chemical and Biological Engineering Conference (CHEMPOR 2023): book of abstracts. Bragança. ISBN 978-972-745-327-6