Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Designs
2.1.1. Color Evaluation during PEVOO Storage under Different Conditions and Its Correlation with Chlorophyll and Pheophytin Content (Study I)
2.1.2. Chlorophyll Pheophytinization in Fast-Frozen PEVOO (Studies II, III and IV)
Monitoring of Color and Chlorophyll Profile at 0, 6, 12 and 24 Months of Storage at −20 °C after Fast and Slow Freezing (Study II)
Analysis of Chlorophyll Profile after Fast and Slow Freezing and 24 h of Storage at −20 °C (Study III)
Monitoring of Chlorophyll Profile during 12 Months of Storage at −20 °C after Fast-Freezing (Study IV)
2.2. Methods
2.2.1. Color Measurements
2.2.2. Analysis of Chlorophyll Profile
2.2.3. Statistical Analysis
3. Results and Discussion
3.1. Color Evaluation during PEVOO Storage under Different Conditions and Its Correlation with Chlorophyll and Pheophytin Content (Study I)
3.1.1. Color Evaluation during PEVOO Storage under Different Conditions (Study I)
3.1.2. Correlation between Chlorophyll and Pheophytin Content and L * a * b * Chromatic Coordinates in Slow and Fast-Frozen PEVOO (Study I)
3.2. Chlorophyll Pheophytinization in Fast-Frozen PEVOO (Studies II, III and IV)
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Study I (Factorial Design) | ||||||
---|---|---|---|---|---|---|
Determinations: color parameters | ||||||
Time (months) | 0 | 6 | 12 | 24 | ||
Oils | 4 | 4 | 4 | 4 | ||
Headspace composition | O | O/N | O/N | O/N | ||
Temperature and freezing method | RT | RT/R/S/F | RT/R/S/F | RT/R/S/F | ||
n | 4 | 32 | 32 | 32 | 100 | |
Determinations: chlorophyll and pheophytin content | ||||||
Time (months) | 12 | 24 | ||||
Oils | 4 | 4 | ||||
Headspace composition | O/N | O/N | ||||
Temperature and freezing method | S/F | S/F | ||||
n | 16 | 16 | 32 | |||
Study II (Factorial Design) | ||||||
Determinations: color parameters and chlorophyll and pheophytin content | ||||||
Time (months) | 0 | 6 | 12 | 24 | ||
Oils | 1 | 1 | 1 | 1 | ||
Headspace composition | O | O/N | O/N | O/N | ||
Temperature and freezing method | S/F | S/F | S/F | |||
n | 1 | 4 | 4 | 4 | 13 | |
Study III | ||||||
Determinations: color parameters and chlorophyll and pheophytin content | ||||||
Time (hours) | 24 | |||||
Oils | 1 | |||||
Headspace composition | O | |||||
Temperature and freezing method | S/F | |||||
n | 2 | 2 | ||||
Study IV | ||||||
Determinations: color parameters and chlorophyll and pheophytin content | ||||||
Time (days) | 0 | 33 | 112 | 191 | 370 | |
Oils | 1 | 1 | 1 | 1 | 1 | |
Headspace composition | O | O | O | O | O | |
Temperature and freezing method | F | F | F | F | F | |
n | 1 | 1 | 1 | 1 | 1 | 5 |
Headspace Composition | Temperature and Freezing Method | Time (Months) | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Fresh 1 | O 2 | N 2 | s.e. | RT 2 | R 2 | S 2 | F 2 | s.e. | 6 2 | 12 2 | 24 2 | s.e. | |
L * 3 | 86.6 | 88.7 | 88.7 | 0.281 | 90.5 a | 88.5 b | 87.4 b | 88.3 b | 0.397 | 88.3 | 88.5 | 89.3 | 0.344 |
a * | −13.2 | −8.6 | −8.9 | 0.237 | −6.8 a | −9.3 b | −11.5 c | −7.5 a | 0.335 | −9 | −8.7 | −8.6 | 0.29 |
b * | 122.2 | 120.3 | 120.6 | 0.673 | 120.3 | 121.3 | 121.3 | 118.7 | 0.951 | 121.7 a | 121.5 a | 118.1 b | 0.824 |
L * | a * | b * | |
---|---|---|---|
CA | −0.286 | −0.676 ** | −0.013 |
CB | −0.525 ** | −0.489 ** | 0.109 |
PA | −0.148 | 0.474 ** | −0.231 |
PB | 0.090 | 0.582 ** | −0.130 |
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Díez-Betriu, A.; Bustamante, J.; Romero, A.; Ninot, A.; Tres, A.; Vichi, S.; Guardiola, F. Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils. Foods 2023, 12, 222. https://doi.org/10.3390/foods12010222
Díez-Betriu A, Bustamante J, Romero A, Ninot A, Tres A, Vichi S, Guardiola F. Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils. Foods. 2023; 12(1):222. https://doi.org/10.3390/foods12010222
Chicago/Turabian StyleDíez-Betriu, Anna, Julen Bustamante, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi, and Francesc Guardiola. 2023. "Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils" Foods 12, no. 1: 222. https://doi.org/10.3390/foods12010222