“Effect of the storage of virgin olive oil at controlled temperature(12°C) respect to room temperature (25°C)”

Lipid oxidation is one of the major deteriorative reactions that can shorten the shelf-life of virgin olive oil (VOO). The characteristic resistance to oxidation of VOO is related to its unique fatty acid composition in addition to several minor components that have antioxidant properties. Among the latter, phenols are the most important for the oxidative and healthy quality of VOO. Conventional storage and distribution practices could determine a variation on phenols activity depending on environment temperatures (between 0°C and 30°C). The aim of this work is to evaluate the effect of storage at different temperatures, light conditions and oxygen pressure on VOO, monitoring the principal qualitative parameters, such as free acidity, peroxide values and, in particular, phenolic fraction. In this experimental work, the VOO samples were stocked at 12° and 25°C (room temperature) and compared with a commercial VOO stored at the usual commercial condition (room temperature). The first two samples were “filtered” by an experimental apparatus (patented by Università di Bologna) using argon. The free acidity and peroxide values, the fatty acid composition analysis by capillary gas chromatography, the spectrophotometric determinations of total phenols and o-diphenols, the phenolic profile by HPLC-DAD/MSD, the oxidized fatty acids (OFA) and the oxidative stability by OSI, together with the sensory analysis were evaluated for each sample. The analyses were carried out every month till the 8th month of storage. The lower temperature (12°C) reduces the loss of VOO phenolic fraction and consequently preserves oil stability. Transport and storage system under controlled temperature is desirable to increase the shelf life of VOO.