Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517044" target="_blank" >RIV/70883521:28110/17:63517044 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.5219/823" target="_blank" >http://dx.doi.org/10.5219/823</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/823" target="_blank" >10.5219/823</a>

Result language

angličtina

Original language name

Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months

Original language description

The scope of this work was to evaluate the development of selected physicochemical parameters (free acidity, peroxide value and specific extinction coefficients in ultraviolet) of extra virgin olive oil, commercialized in the Czech market and stored for a time period of 5 months (at 20 ±5 °C). The tested extra virgin olive oil samples were stored under conditions simulating domestic and commercial storage environment, in which the impact of light and headspace volume were also examined. Moreover, all the analyzed samples fell within the established &quot;extra virgin olive oil category&quot;, thus proving their legitimacy, authentication and excellent quality. Furthermore, all the monitored physicochemical parameters were affected by the progress of the storage period, the rising volume of headspace (due to more available oxygen in the container) and exposition to light, resulting in decreasing quality of the examined extra virgin olive oil samples. In addition, the storage of extra virgin olive oil samples in dark containers reported sufficient resistance to oxidation processes up to a period of 3 months, however, after this period signs of oil quality deterioration were reported. Nevertheless, if exposition to light occurred, accelerated decrease in the quality of the extra virgin olive oil samples was observed.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

9

Pages from-to

664-672

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85038241613