Long‐term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety
The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K<sub>232</sub> value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Aristeidis S. Tsagkaris (ORCID: https://orcid.org/0000-0003-4450-2611)
- Marios G. Kostakis (ORCID: https://orcid.org/0000-0001-7775-4634)
- Niki C. Maragou (ORCID: https://orcid.org/0000-0002-2464-5108)
- Marilena E. Dasenaki (ORCID: https://orcid.org/0000-0002-0853-4547)
- Νikolaos S. Τhomaidis (ORCID: https://orcid.org/0000-0002-4624-4735)
- Anastasia Koupa (ORCID: https://orcid.org/0009-0000-2952-1123)
- Sofia K. Drakopoulou (ORCID: https://orcid.org/0000-0003-4496-7494)
- Ioannis Martakos (ORCID: https://orcid.org/0000-0002-9834-1748)
- Evangelia Kritikou (ORCID: https://orcid.org/0000-0002-3455-2108)
- Charalampos Proestos (ORCID: https://orcid.org/0000-0002-3450-5969)
- Konstantina Lazarou
- Antony M. Kyriakopoulos
- Maria Glyniadaki
- Michalis Pentogenis
Institutions
- National and Kapodistrian University of Athens (GR)
- University of Chemistry and Technology, Prague (CZ)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-09
- DOI
- https://doi.org/10.1002/jsfa.13792
- Citations
- 4
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.00