Abstract
Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.
Highlights
Morelló et al (2004) studied the changes undergone extra virgin Arbequina oil during storage for 12 months
K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period
It was found that the peroxide index, K232 and K270 increased linearly over time
Summary
Morelló et al (2004) studied the changes undergone extra virgin Arbequina oil during storage for 12 months. Gómez-Alonso et al (2007) studied the evolution of these minor components and the oxidation indexes in seven samples of virgin olive oil stored during 21 months at room temperature and in the dark. Del Caro et al (2006) studied the influence of storage (in the light and in the dark), during 16 months, on the components of extra virgin olive oil (Bosana cv) and on the peroxide index, K232 and K270. During this period, the oxidation indexes did not exceed the limits set by the IOC
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