Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil.

ABSTRACT: Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features during storage. A full factorial design was applied to an UO and to the same oil after filtration to evaluate the effect of storage temperature (room temperature, 4 °C and -20 °C) and freezing speed (slow-freezing, in the freezer at -20 °C and fast-freezing, in a bath of liquid nitrogen). Official quality parameters, polar and nonpolar phenolic compounds, oxidative stability index, volatile compounds and descriptive sensory profile were measured periodically over 24 months of storage in the dark. Storage temperature influenced the quality of both

SUBMITTER: Diez-Betriu A 

PROVIDER: S-EPMC10048678 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature