of the Arbequina olive oil shelf life from Central Valley of Catamarca, Argentina.

SOL MOLINA; MATíAS A.C.; M MALDONADO

San Juan

Simposio; International Symposium On Olive Growing; 2012

varias

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.