Grasas y Aceites, Vol 60, No 2 (2009)

Quality of extra virgin olive oil affected by several packaging variables

José Luis Guil-Guerrero
Universidad de Almería, Spain


The aim of this study was to determine the evolution of the quality index of three extra-virgin olive oil varieties (EVOO), stored according to different packaging variables for one year. The selected quality parameters were: acidity index, peroxide value (PV), K270 coefficient, fatty acid (FA) profile, carotenoids and chlorophylls. This study was carried out by monthly analyzing several bottled EVOO varieties -Picual, Hojiblanca and Arbequina- obtained during the present harvesting season. In addition, other Picual EVOO stored in a mill deposit, as well as bottled Picual EVOO from the previous harvesting season were analyzed monthly. The oils were packaged in dark and transparent glass bottles. The results showed that the acidity and K270 parameters increased slightly in all cases, while PV value changes were significant in EVOOs stored in transparent glass bottles. FA profiles were slightly modified throughout the storage period, although oleic acid slightly increased at the end of the analytical period, especially in the EVOO stored in deposits. Regarding pigment, chlorophylls losses were more noticeable than those related to carotenoid. According to the present results, the best packaging conditions for EVOO were deposits, followed by dark glass bottles. In addition, this study demonstrated that EVOO collected from the previous harvesting season and stored under nitrogen atmosphere could be packaged in glass bottles without appreciable quality changes, as compared with EVOO packaged in the same bottles and obtained during the current harvesting season.


Extra virgin; Oleic acid; Olive oil; Olive oil storage; Olive oil varieties

Full Text:



Caponio F, Bilancia MT, Pasqualone A, Sikorska E, Gomes T. 2005. Influence of the exposure to light on extra virgin olive oil quality during storage. Europ. Food Res. and Tech. 221, 92-98. doi:10.1007/s00217-004-1126-8

Coutelieris FA, Kanavouras A. 2006. Experimental and theoretical investigation of packaged olive oil: Development of a quality indicator based on mathematical predictions. J. Food Eng. 73, 85-92. doi:10.1016/j.jfoodeng.2005.01.008

European Union Commission. 1991. Regulation EEC/2568/91 on the Characteristics of Olive and Olive Pomance Oils and their Analytical Methods. Annexes II, III, IX and XII. Offic. J. Europ. Comm. 248, 6–36.

Gallardo-Guerrero L, Gandul-Rojas B, Roca M, Mínguez- Mosquera M. 2005. Effect of storage on the original pigment profile of Spanish virgin olive oil. J. Am. Oil Chem. Soc. 82, 33-39 doi:10.1007/s11746-005-1039-8

Giovacchino DIL, Mucciarella N, Constantini N, Ferrante ML, Surricchio G. 2002. Use of nitrogen to improve stability of virgin olive oil during storage. J. Amer. Oil Chem. Soc. 79, 339–344. doi:10.1007/s11746-002-0485-7

Gómez-Alonso S, Mancebo-Campos V, Salvador MD, Fregapane G. 2007. Evolution of major and minor components and oxidation indexes of virgin olive oil during 21 months storage at room temperature. Food Chem. 100, 36-42. doi:10.1016/j.foodchem.2005.09.006

Gutiérrez F, Fernández JL. 2002. Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of extra quality. J. Agric. Food Chem. 50, 571–577. doi:10.1021/jf0102158 PMid:11804531

Hrncirik K, Fritsche S. 2005. Relation between the Endogenous Antioxidant System and the quality of Extra Virgin Olive Oil under accelerated storage conditions. J. Agric. Food Chem. 53, 2103-2110. doi:10.1021/jf048363w PMid:15769142

Kanavouras A, Coutelieris FA. 2006. Shelf-life predictions for packaged olive oil based on simulations. Food Chem. 96, 48–55. doi:10.1016/j.foodchem.2005.01.055

Kiritsakis AK. 1992. El aceite de oliva. AMV, Madrid, Spain.

Lepage G, Roy C. 1984. Improved recovery of fatty acid through direct transesterification without prior extraction or purification J. Lipid Res. 25, 1391-1396.

Méndez A, Falqué E. 2007. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 18, 521 – 529. doi:10.1016/j.foodcont.2005.12.012

Mínguez-Mosquera MI, Gandul-Rojas B, Garrido- Fernández J, Gallardo-Guerrero L. 1990. Pigments present in virgin olive oil. J. Amer. Oil Chem. Soc. 67, 192–196. doi:10.1007/BF02539624

Morelló J, Motilva MJ, Tovar MJ, Romero M.P. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 85, 357–364 doi:10.1016/j.foodchem.2003.07.012

Okogeri O, Tasioula-Margari M. 2002. Changes occurring in phenolic compounds and •-tocopherol of virgin olive oil during storage. J. Agric. Food Chem. 50, 1077–1080. doi:10.1021/jf010895e PMid:11853484

Osorio Bueno E, Sánchez Casas JJ, Martínez Cano M, Montaño García AM. 2003. Estudio del contenido en triglicéridos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña. Grasas y Aceites 54, 1-6.

Pagliarini E, Zanoni B, Giovanelli G. 2000. Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions. J. Agric. Food Chem. 48, 1345–1351. doi:10.1021/jf990372v PMid:10775395

Perona J, Arcemis C, Ruiz-Gutiérrez V, Catalá A. 2005. Effect of Dietary High-Oleic-Acid Oils that are Rich in Antioxidants on Microsomal Lipid Peroxidation in Rats J. Agric. Food Chem. 53, 730-735. doi:10.1021/jf048374p PMid:15686427

Perona JS, Ruiz-Gutiérrez V. 2000. Effect of two high-oleic oils on the liver lipid composition of spontaneously hypertensive rats. Life Sci. 66, 521-531. doi:10.1016/S0024-3205(99)00622-0 PMid:10794069

Psomiadou E, Tsimidou M. 2002. Stability of virgin olive oil. II. Photo-oxidation studies. J. Agric. Food Chem. 50, 7 22-727.

Ramírez-Tortosa MC, Urbano G, López-Jurado M, Nestares T, Gómez MC, Mir A, Ros E, Mataix J, Gil A. 1999. Extra-Virgin Olive Oil Increases the Resistance of LDL to Oxidation More than Refined Olive Oil in Free-Living Men with Peripheral Vascular Disease. J. Nutr. 129, 2177–2183.

Serra-Majem Ll, Ngo de la Cruz J, Ribas L, Tur JA. 2003. Olive oil and the Mediterranean diet: beyond the rhetoric. Europ. J. Clin. Nutr. 57, S2–S7. doi:10.1038/sj.ejcn.1601801 PMid:12947443

Tanaka L, Miura S, Yoshioka T. 2007. Formation of granular crystals in margarine with excess amount of palm oil. J. Amer. Oil Chem. Soc. 84, 421-426. doi:10.1007/s11746-007-1064-2

Tawfikk MS, Huyghebaert A. 1997. Interaction of packaging materials and vegetable oils: Stability. Food Chem. 64, 451–459. doi:10.1016/S0308-8146(97)00202-1

Tsimidou MZ, Georgiou A, Koidis A, Boskou D. 2005. Loss of stability of “veiled’’ (cloudy) virgin olive oils in storage. Food Chem. 93, 377–383. doi:10.1016/j.foodchem.2004.09.033

Uceda M, Hermoso M. 1998. La calidad del aceite de oliva, in Barranco D, Fernández-Escobar R, Rallo L (Eds.) El cultivo del olivo, Coedición Junta de Andalucía- Mundi Prensa, Madrid, pps. 589-614.

Vekiari S.A., Papadopouloua P., Koutsaftakisb A. 2002. Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil. Grasas y Aceites 53, 324-329 doi:10.3989/gya.2002.v53.i3.324

Vekiari SA, Papadopoulou P, Kiritsakis A. 2007. Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas y Aceites 58, 237-242. doi:10.3989/gya.2007.v58.i3.178

Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Contact us

Technical support