INVESTIGADORES
MALDONADO Mariela Beatriz
congresos y reuniones científicas
Título:
of the Arbequina olive oil shelf life from Central Valley of Catamarca, Argentina.
Autor/es:
SOL MOLINA; MATíAS A.C.; M MALDONADO
Lugar:
San Juan
Reunión:
Simposio; International Symposium On Olive Growing; 2012
Institución organizadora:
varias
Resumen:
The shelf life of virgin olive oil depends on
its own characteristics that define its stability in storage. Throughout this,
there is a loss of quality by deterioration, primarily oxidative, with the
formation of unstable compounds that modify the physical, chemical, organoleptic
and nutritional, causing the loss of commercial value. Arbequina oil from the
Central Valley of Catamarca, has low stability due to the scarce amount of
polyphenols and low acidic relation oleic/linoleic, that makes it more
susceptible to oxidative rancidity and consequently its shelf life is shorter. In this paper, it was
evaluated the improvement quality and shelf life of single-variety Arbequina
oil (Campaign 2007/08) and its low (minimum 55% m/m) and medium (60-65%
m/m) oleic blends with Coratina and
Manzanilla common oils. During 10 months, was followed the quality of the oils
stored under controlled temperature (19±1°C) and darkness, through the
parameters of standardized quality (acidity, peroxide value IP, K232, K270, ÄK, fatty acid composition)
and commercial interests (total polyphenol content and stability Rancimat). There
were differences in the preservation: the blends maintained their extra-virgin
quality during storage, in contrast, the single-variety oil was separated from
that category after 240 days because of the increase of K232, first parameter
in exceeding the maximum limit (2.50) by IOOC, denoting their importance for
quality control during storage in darkness. The IP, K232 and K270, were increased linearly, and,
through evolution kinetics the shelf life in the extra-virgin quality of the
oils was determined. The acidic composition was protected by polyphenols, with
surplus levels higher than 82% at the end of the storage, which indicated that
the self-oxidative process did not pass the initial stage, retaining special
and beneficial properties of the oils, showing that low commercial quality oils
are more affected in their shelf life.