Lazarou Konstantina, Tsagkaris Aristeidis S, Drakopoulou Sofia, Kyriakopoulos Antony M, Martakos Ioannis, Pentogenis Michalis, Glyniadaki Maria, Kritikou Evangelia, Koupa Anastasia, Kostakis Marios, Proestos Charalampos, Dasenaki Marilena, Maragou Niki, Thomaidis Nikolaos
Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic.
J Sci Food Agric. 2024 Dec;104(15):9673-9683. doi: 10.1002/jsfa.13792. Epub 2024 Aug 9.
The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period.
Storing EVOO at 4 °C positively affected free acidity, peroxide value, K, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration.
The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
特级初榨橄榄油（EVOO）的成分决定了其感官特性、营养价值和对人体健康的益处，并使其成为地中海饮食的关键组成部分。然而，EVOO的成分在加工和储存过程中容易降解，这会降低橄榄油的品质并限制其保质期。本研究调查了储存前分子过滤以及在4°C冷藏对原产于希腊莱斯博斯岛的“Kolovi”EVOO在24个月期间稳定性的影响。
与室温下储存的对照样品相比，在4°C下储存EVOO对游离酸度、过氧化值、钾、果味品质以及羟基酪醇、酪醇、橄榄苦苷配基、叶黄素和角鲨烯的浓度有积极影响，尤其是在1年后。分子过滤显著影响了不饱和脂肪酸与饱和脂肪酸的比例（UFA/SFA）。通过将分子过滤与冷藏相结合，可实现酸度值和叶黄素含量等参数的最佳保存。
本研究建议将EVOO在冰箱中储存长达18个月。根据酸度、过氧化值、K值和果味感官属性等质量特性的监管限制，受保护地理标志（PGI）“Kolovi”EVOO在冷藏（4°C）并在储存前进行分子过滤的情况下，保质期可达2年。© 2024作者。《食品与农业科学杂志》由John Wiley & Sons Ltd代表化学工业协会出版。
