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Resumo(s)
This study investigated how temperature variations during transportation affect the quality of extra virgin olive oil (EVOO). Samples with ripe and light green fruitiness were stored in plastic and glass bottles and exposed to simulated winter (4–16 °C) and summer (16–45 °C) daily temperature typical cycles. Over a 45-day period, quality parameters, antioxidant activity (DPPH), and sensory characteristics were analysed every 15 days. Although the oils remained within the legal EVOO thresholds a progressive decline in quality indicators was observed. By day 45, a rancid defect emerged, disqualifying the oil to VOO. DPPH values dropped by 56% in ripe oils and 61% in light green ones. Under summer conditions, total phenols in green EVOO stored in plastic containers fell sharply from 573 to 189 mg/kg. These findings highlight that temperature fluctuations, especially under summer-like conditions, negatively affect the physicochemical-sensory quality of oils, emphasizing the importance of proper transport conditions.
Descrição
Palavras-chave
Extra virgin olive oil
Contexto Educativo
Citação
Ferreiro, Nuno Manuel; Pereira, José Alberto; Peres, António M.; Rodrigues, Nuno (2025) Impact of simulated winter and summer transport conditions on olive oil phy sicochemical-sensory quality. In ICSOC 2025 - International Conference on Sustainability in Olive Cultivation. Úbeda.