Heliyon, Год журнала: 2024, Номер 10(9), С. e29833 - e29833

Опубликована: Апрель 19, 2024

Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving initial quality due to variations stability and susceptibility oxidative deterioration. This study focused on the storage of two Italian cultivars, 'Biancolilla' 'Cerasuola', from Sicily, chosen complexity divergent stability. Oils, whether filtered or unfiltered, underwent at thermal regimes (18 °C - 20 °C) over a year. The combination filtration low-temperature was employed mitigate deterioration hydrolytic processes, as removes suspended particles emulsified water, while low temperatures slow down enzymatic activities reactions, thereby enhancing overall shelf life oils. Unfiltered samples room temperature showed significant increase secoiridoid aglycone derivatives (Hydroxytyrosol Tyrosol) along with decrease aglycone. Filtration delayed these more pronounced effect observed when combined -20 storage. Sensory analysis identified emergence "fusty" defect less resilient cultivar after six months, phenomenon mitigated by freezing. Consumer tests validated findings. In summary, synergistic approach combining emerges promising strategy maintaining high-quality standards, especially stable monovarietal extra virgin ensures compliance EU regulations beyond conventional 12-month life, offering practical solution nutritional sensory oil.

Язык: Английский