Olive oil quality evaluation after 2 years of storage in glass bottles with 3 types of closure
Ficheiros
Data
2017
Autores
Título da revista
ISSN da revista
Título do Volume
Editora
IPCB. ESA
Resumo
Several studies have been published about the negative impact that oxygen has
on virgin olive oil quality, namely in promoting the formation and degradation of
hydroperoxides, originating volatile compounds of low molecular weight responsible
for off-flavors, sensory described as rancidity. Those studies on oxidation have
focused mainly on the type of conditioning rather than on the most efficient type of
bottle closure to be used. The aim of the present study was to assess the effect of
natural cork bottle closure as the closing system of glass bottles, in virgin olive oil
quality after two years storage time, making a link between two important Iberian
clusters, olive oil and cork. So, a comparative study between three types of bottle
closure is presented namely between screw cap, natural cork covered with bee wax
and bartop cork stopper.
Oxidation was evaluated by peroxide value and UV absorbances as well as by
oxidative stability. Other parameters like acidity, total phenols, chlorophyll pigments
and specific absorbance at 225 nm were also evaluated.
The results showed that after two years of storage the quality of olive oil has
deteriorated for acidity, K225, K270, K232, oxidative stability, total phenols and
chlorophyll pigments parameters. The most unfavorable changes was noted in the
case of a screw cap closure, the least unfavorable changes were noted in the case of a
bartop closure. It can be concluded that the most favorable closure of olive oil, taking
into account its quality will be the closure with bartop. However, all the olive oils can
still be classified as extra virgin olive oils, based on chemical evaluation.
Descrição
Disponível na Biblioteca da ESACB na cota 28953TFCEBA.
Palavras-chave
Bartop cork stopper , Oxidation , Screw cap , Natural cork
Citação
BAK, Paulina (2017) - Olive oil quality evaluation after 2 years of storage in glass bottles with 3 types of closure. Castelo Branco : IPCB. ESA. 1 CD-ROM. Relatório do Trabalho de Fim de Curso de Engenharia Biológica e Alimentar.