Impact of packaging materials and non-isothermal temperature conditions on extra virgin olive oil quality during simulated transport

Abstract Modern supply chains expose extra virgin olive oil (EVOO) to transport conditions that may compromise its quality, yet the combined effects of packaging and daily temperature fluctuations remain insufficiently explored. This study simulated 45 days of transport under non-isothermal summer (16–45 °C) and winter (4–16 °C) cycles, using ripe and soft green EVOOs packaged in glass and polyethylene terephthalate (PET) bottles. Quality parameters, antioxidant activity, sensory profile, and chlorophyll content were determined. Transport conditions significantly increased free acidity, peroxide value, and extinction coefficients (K 232 and K 268 ) over time (up to + 107%), although all values remained within EVOO legal limits. These changes depended mainly on oil type rather than season: ripe oils showed a greater increase in free acidity, while soft green oils exhibited stronger increases in oxidation markers. Packaging had a smaller but significant effect, with glass providing slightly better oxidative protection than PET. Chlorophylls, total phenolic content, and antioxidant activity decreased markedly (up to − 83%). Sensory analysis confirmed significant effects of transport conditions, packaging, and time, although no consistent trends were observed for positive attributes. Rancidity was the key defect, developing only in ripe oils, which lost EVOO classification after 15 days in PET (rancid intensity = 0.79 or 0.88, for winter and summer simulated transport, respectively) and 30 days in glass (rancid intensity = 1.18 or 0.64, for winter and summer simulated transport, respectively), while soft green oils retained classification (rancid intensity = 0, not perceived). Overall, transport conditions strongly affected physicochemical properties, while rancidity limited the shelf life of ripe oils, highlighting the need for improved transport control.