Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach
Artigo de ConferênciaPoster de Conferência
Visão geral
Pesquisas
Informação adicional documento
Ver Todos
Visão geral
resumo
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.
