Grasas y Aceites, Vol 65, No 3 (2014)

Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

K. Brkić Bubola
Institute of Agriculture and Tourism, Croatia

O. Koprivnjak
Department of Food Technology and Control, School of Medicine, University of Rijeka, Croatia

B. Sladonja
Institute of Agriculture and Tourism, Croatia

I. Belobrajić
Institute of Agriculture and Tourism, Croatia


The influence of low storage temperature (+4 °C and -20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive oils stored at low temperatures maintained better quality parameters than oils stored at room temperature. A negligible decrease in the total phenols was detected after 12 months of storage at all investigated temperatures. The total volatile compounds, aldehydes, alcohols and esters in almost all stored samples were unchanged compared to fresh oils. Total ketones increased after storage, although at a lower temperature these changes were less notable. An increase in the oxidation indicators hexanal and hexanal/E-2-hexenal ratio was the lowest in oils stored at +4 °C.Storage at temperatures lower than room temperature could help to prolong the shelf-life of extra virgin olive oil by maintaining high quality parameters and preserving the fresh oil’s volatile profile.


Freezing; Low storage temperature; Shelf-life; Total phenols; Virgin olive oil; Volatile compounds

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