Shelf life of extra‐virgin olive oils: First efforts toward a prediction model
2018
Di Serio, Maria Gabriella | Giansante, Lucia | Di Loreto, Giuseppina | Di Giacinto, Luciana
Seven cultivars of extra‐virgin olive oils (EVOOs) with different contents of natural antioxidants were analysed to evaluate the influence of storage time on EVOO quality. The EVOOs were stored in 1‐L‐volume green glass bottles at room temperature (15–18 °C) and with the same area of exposure to air. The main chemical, physicochemical, and sensory characteristics related to quality were determined for these EVOOs every 2 months, over a total period of 12 months. Under these storage conditions, all of the EVOOs showed gradual loss of quality. Based on these EVOO characteristics, the shelf‐life was approximated to between 10 and 12 months, which is a lot shorter than the 18 months that is currently used for the expiry period. Moreover, this study developed an analytical method to predict the remaining shelf‐life of individual marketed EVOOs. This is based on statistical analysis of the accurate analytical data for the EVOOs. PRACTICAL APPLICATIONS: An accurate mathematical model available for the prediction of the shelf‐life of packaged EVOOs is a useful tool, not only for the producing companies, but also for governments and, in particular, the general public. Shelf‐life testing also allows the companies to minimize their production and packaging costs.
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