Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity.
Food Chem
; 169: 289-96, 2015 Feb 15.
Article
in En
| MEDLINE
| ID: mdl-25236229
ABSTRACT
The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations.
Key words
Ethyl linoleate (PubChem CID: 5282184); Ethyl oleate (PubChem CID: 5363269); Ethyl palmitate (PubChem CID: 12366); Ethyl stearate (PubChem CID: 8122); Extra-virgin olive oil; Fatty acid alkyl esters; Lauryl arachidate (PubChem CID: 5214900); Methyl heptadecanoate (PubChem CID: 15609); Methyl linoleate (PubChem CID: 5284421); Methyl oleate (PubChem CID: 5364509); Methyl palmitate (PubChem CID: 8181); Methyl stearate (PubChem CID: 8201); Mild deodorized olive oil; Olive fruits; Repeated measures analysis; Storage conditions
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Olea
/
Olive Oil
Language:
En
Journal:
Food Chem
Year:
2015
Document type:
Article
Affiliation country:
Tunisia