Influence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage

Abstract

Abstract This study evaluated the impact of low O2 headspace in clear and dark containers at different storage temperatures (10 °C and 28 °C) on the quality and shelf life of extra virgin olive oil (EVOO). Bottle headspace was controlled at four different O2 concentrations 2, 5, 10, and 21%. Quality parameters were determined after 3, 6, 9, and 12 months storage: free fatty acids, peroxide value, absorption coefficients K270 and K230, total polyphenols, chlorophyll content, oxidative stability index, and color. Results show low headspace oxygen levels of 2 and 5%, significantly increased EVOO shelf life stored in dark and clear bottles at 10 °C. While the improvement in EVOO shelf-life was less when stored at 28 °C. No significant differences occurred between EVOO samples packaged at 10 and 21% headspace O2 concentrations in clear bottles stored at 28 °C while significant differences were observed with 2 and 5% headspace O2 concentrations. These results suggest that it is important to minimize headspace oxygen in packages of extra virgin olive oil.