biostudies-literatureUnknown11(8)Loizzo MRThis study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water-oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of Foods (Basel, Switzerland)1113https://www.ebi.ac.uk/biostudies/studies/S-EPMC9024682biostudies-literatureEvaluation of Selected Quality Parameters of "Agristigna" Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage.PMC9024682Tundis RMincione ARestuccia DRomeo RLoizzo MRSpizzirri UGSicari VNicoletta FPfalseEvaluation of Selected Quality Parameters of "Agristigna" Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage.This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water-oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of 2022-01-01T00:00:00Z2022 Apr2025-06-01T12:11:46.528Z2025-06-01T12:11:46.528ZS-EPMC90246823545470010.3390/foods11081113