Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months

"Though olive oil is a perishable product, there is not a European regulation for maximum consumption time after production, in part because its durability depends on the storage conditions. The main objectives of this study were to compare the influence of the type of storage on changes of Portuguese virgin olive oils and to verify whether the addition of Catostylus tagi could increase the oxidative stability of olive oil. Over 12 months, the conservation status of monovarietal and blended olive oils in four contexts possible to be used by the consumer was monitored. The analyzed parameters were chlorophyll content, free acidity, peroxide value, specific extinction coefficients at 232 and 270 nm and delta K. Spaced determinations of iodine index and total tocopherol contents complemented the study. Results showed that at Mediterranean temperatures and normal storage procedure, the mean time to reach maximum peroxides value was 12–13 months. At artificial light storage, C. tagi was effective in reducing peroxides evolution by 11 %."