Publication
Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ÂșC, using a kinetic modelling approach
| datacite.subject.fos | CiĂȘncias AgrĂĄrias::Biotecnologia AgrĂĄria e Alimentar | |
| datacite.subject.sdg | 03:SaĂșde de Qualidade | |
| datacite.subject.sdg | 02:Erradicar a Fome | |
| dc.contributor.author | Ferreiro, Nuno Manuel | |
| dc.contributor.author | Pereira, José Alberto | |
| dc.contributor.author | Peres, AntĂłnio M. | |
| dc.contributor.author | Rodrigues, Nuno | |
| dc.date.accessioned | 2025-11-06T11:07:32Z | |
| dc.date.available | 2025-11-06T11:07:32Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | 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 50ÂșC, 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 50ÂșC, respectively. As expected, the SL decreased for the higher storage temperature, being the lowest values predicted for K232 and K268, data, for 22 and 50ÂșC, respectively. | eng |
| dc.description.sponsorship | NF acknowledges his PhD scholarship (2022.10072.BD), from the Portuguese Foundation of Science and Technology (FCT). This study was supported by FCT under the scope of the strategic funding of CIMO (UIDB/00690/2020 and UIDP/00690/2020), and Associate Laboratory SusTEC (LA/P/0007/2020). | |
| dc.identifier.citation | Ferreiro, Nuno Manuel; Pereira, JosĂ© Alberto; Peres, AntĂłnio M.; Rodrigues, Nuno (2023). Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ÂșC, 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 | |
| dc.identifier.isbn | 978-972-745-327-6 | |
| dc.identifier.uri | http://hdl.handle.net/10198/34975 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Instituto Politécnico de Bragança | |
| dc.relation | Mountain Research Center | |
| dc.relation | Mountain Research Center | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Extra virgin olive oil | |
| dc.title | Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ÂșC, using a kinetic modelling approach | eng |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT | |
| oaire.citation.conferenceDate | 2023 | |
| oaire.citation.conferencePlace | Bragança | |
| oaire.citation.endPage | 332 | |
| oaire.citation.startPage | 331 | |
| oaire.citation.title | 14th International Chemical and Biological Engineering Conference (CHEMPOR 2023): book of abstracts | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| person.familyName | Pereira | |
| person.familyName | Peres | |
| person.familyName | Rodrigues | |
| person.givenName | José Alberto | |
| person.givenName | AntĂłnio M. | |
| person.givenName | Nuno | |
| person.identifier | 107333 | |
| person.identifier.ciencia-id | 611F-80B2-A7C1 | |
| person.identifier.ciencia-id | CF16-5443-F420 | |
| person.identifier.ciencia-id | F41D-B424-5F78 | |
| person.identifier.orcid | 0000-0002-2260-0600 | |
| person.identifier.orcid | 0000-0001-6595-9165 | |
| person.identifier.orcid | 0000-0002-9305-0976 | |
| person.identifier.rid | L-6798-2014 | |
| person.identifier.rid | I-8470-2012 | |
| person.identifier.scopus-author-id | 57204366348 | |
| person.identifier.scopus-author-id | 7102331969 | |
| person.identifier.scopus-author-id | 55258560600 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a CiĂȘncia e a Tecnologia | |
| project.funder.name | Fundação para a CiĂȘncia e a Tecnologia | |
| relation.isAuthorOfPublication | 7932162e-a2da-4913-b00d-17babbe51857 | |
| relation.isAuthorOfPublication | 7d93be47-8dc4-4413-9304-5b978773d3bb | |
| relation.isAuthorOfPublication | 00739d63-995d-4b1f-97d0-03d24c7cf0fd | |
| relation.isAuthorOfPublication.latestForDiscovery | 7932162e-a2da-4913-b00d-17babbe51857 | |
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| relation.isProjectOfPublication.latestForDiscovery | 29718e93-4989-42bb-bcbc-4daff3870b25 |
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