Influence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage

This study evaluated the impact of low O-2 headspace in clear and dark containers at different storage temperatures (10 degrees C and 28 degrees C) on the quality and shelf life of extra virgin olive oil (EVOO). Bottle headspace was controlled at four different O-2 concentrations 2, 5, 10, and 21%. Quality parameters were determined after 3, 6, 9, and 12 months storage: free fatty acids, peroxide value, absorption coefficients K-270 and K-230, total polyphenols, chlorophyll content, oxidative stability index, and color. Results show low headspace oxygen levels of 2 and 5%, significantly increased EVOO shelf life stored in dark and clear bottles at 10 degrees C. While the improvement in EVOO shelf-life was less when stored at 28 degrees C. No significant differences occurred between EVOO samples packaged at 10 and 21% headspace O-2 concentrations in clear bottles stored at 28 degrees C while significant differences were observed with 2 and 5% headspace O-2 concentrations. These results suggest that it is important to minimize headspace oxygen in packages of extra virgin olive oil.