Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions

An experimental study was conducted to assess the stability of a single-variety (Arbequina) extra virgin olive oil (EVOO) as a function of container type and storage conditions over a period of 11 months. EVOO quality was assessed by using ion mobility spectrometry (IMS), which provides increased si...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2015-03, Vol.63 (8), p.2179-2188
Hauptverfasser:	Garrido-Delgado, Rocío, Dobao-Prieto, M. Mar, Arce, Lourdes, Aguilar, Joaquín, Cumplido, José L, Valcárcel, Miguel
Format:	Artikel
Sprache:	eng
Schlagworte:	containers extra-virgin olive oil Food Packaging - instrumentation Food Storage glass markets Mass Spectrometry - instrumentation Mass Spectrometry - methods Mobile Applications Olive Oil Plant Oils - chemistry polyethylene terephthalates Quality Control shelf life spectroscopy storage conditions
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container_title	Journal of agricultural and food chemistry
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creator	Garrido-Delgado, Rocío Dobao-Prieto, M. Mar Arce, Lourdes Aguilar, Joaquín Cumplido, José L Valcárcel, Miguel
description	An experimental study was conducted to assess the stability of a single-variety (Arbequina) extra virgin olive oil (EVOO) as a function of container type and storage conditions over a period of 11 months. EVOO quality was assessed by using ion mobility spectrometry (IMS), which provides increased simplicity, expeditiousness, and relative economy. The results were compared with the ones obtained by using the official method based on classical physico-chemical analysis. Bag-in-box, metal, dark glass, clear glass, and polyethylene terephthalate containers holding EVOO were opened on a periodic basis for sampling to simulate domestic use; in parallel, other containers were kept closed until analysis to simulate the storage conditions on market shelves. The results of the physico-chemical and instrumental analyses led to similar conclusions. Thus, samples packaged in bag-in-box containers preserved oil quality for 11 months, better than other container types. The HS-GC-IMS results confirm that 2-heptenal and 1-penten-3-one are two accurate markers of EVOO quality.
doi_str_mv	10.1021/jf505415f
format	Article
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Bag-in-box, metal, dark glass, clear glass, and polyethylene terephthalate containers holding EVOO were opened on a periodic basis for sampling to simulate domestic use; in parallel, other containers were kept closed until analysis to simulate the storage conditions on market shelves. The results of the physico-chemical and instrumental analyses led to similar conclusions. Thus, samples packaged in bag-in-box containers preserved oil quality for 11 months, better than other container types. The HS-GC-IMS results confirm that 2-heptenal and 1-penten-3-one are two accurate markers of EVOO quality.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf505415f</identifier><identifier>PMID: 25645180</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>containers ; extra-virgin olive oil ; Food Packaging - instrumentation ; Food Storage ; glass ; markets ; Mass Spectrometry - instrumentation ; Mass Spectrometry - methods ; Mobile Applications ; Olive Oil ; Plant Oils - chemistry ; polyethylene terephthalates ; Quality Control ; shelf life ; spectroscopy ; storage conditions</subject><ispartof>Journal of agricultural and food chemistry, 2015-03, Vol.63 (8), p.2179-2188</ispartof><rights>Copyright © 2015 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a339t-e1c92fd49e2f353d1176d51bfa4079e1aa54a301f79a43c1a3bf18b483372ffc3</citedby><cites>FETCH-LOGICAL-a339t-e1c92fd49e2f353d1176d51bfa4079e1aa54a301f79a43c1a3bf18b483372ffc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf505415f$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf505415f$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25645180$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Garrido-Delgado, Rocío</creatorcontrib><creatorcontrib>Dobao-Prieto, M. Mar</creatorcontrib><creatorcontrib>Arce, Lourdes</creatorcontrib><creatorcontrib>Aguilar, Joaquín</creatorcontrib><creatorcontrib>Cumplido, José L</creatorcontrib><creatorcontrib>Valcárcel, Miguel</creatorcontrib><title>Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>An experimental study was conducted to assess the stability of a single-variety (Arbequina) extra virgin olive oil (EVOO) as a function of container type and storage conditions over a period of 11 months. EVOO quality was assessed by using ion mobility spectrometry (IMS), which provides increased simplicity, expeditiousness, and relative economy. The results were compared with the ones obtained by using the official method based on classical physico-chemical analysis. Bag-in-box, metal, dark glass, clear glass, and polyethylene terephthalate containers holding EVOO were opened on a periodic basis for sampling to simulate domestic use; in parallel, other containers were kept closed until analysis to simulate the storage conditions on market shelves. The results of the physico-chemical and instrumental analyses led to similar conclusions. Thus, samples packaged in bag-in-box containers preserved oil quality for 11 months, better than other container types. The HS-GC-IMS results confirm that 2-heptenal and 1-penten-3-one are two accurate markers of EVOO quality.</description><subject>containers</subject><subject>extra-virgin olive oil</subject><subject>Food Packaging - instrumentation</subject><subject>Food Storage</subject><subject>glass</subject><subject>markets</subject><subject>Mass Spectrometry - instrumentation</subject><subject>Mass Spectrometry - methods</subject><subject>Mobile Applications</subject><subject>Olive Oil</subject><subject>Plant Oils - chemistry</subject><subject>polyethylene terephthalates</subject><subject>Quality Control</subject><subject>shelf life</subject><subject>spectroscopy</subject><subject>storage conditions</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkU9v1DAQxS0EotvCgS8AvlQqh4AnjvPnuFoVqLRokbblGk2c8a5XSbzYSUW-FJ8Rt1t64jSjeb_35vAYewfiE4gUPh-MEioDZV6wBahUJAqgfMkWIopJqXI4Y-chHIQQpSrEa3aWqjxTUIoF-3PjBv7dNbaz48y3R9Kjdz2Nfub35MMU-KrDEKzGjv_Yz3Fxid5T_3hYDtjFU-DGeb4MgSI47Pi4J77dU2f42hrizvDr36NH_tP6nR34prP3xDc2-rV2vn20OL5yw4h2IM9v5yNxHFq-HZ3HHT1IrR2tG8Ib9spgF-jt07xgd1-ub1ffkvXm681quU5QympMCHSVmjarKDVSyRagyFsFjcFMFBUBospQCjBFhZnUgLIxUDZZKWWRGqPlBbs65R69-zVRGOveBk1dhwO5KdSQ56JKC1lUEf14QrV3IXgy9dHbHv1cg6gf6qmf64ns-6fYqempfSb_9RGBDyfAoKtx522o77apgFwISGNYEYnLE4E61Ac3-dhB-M-rvzIxolA</recordid><startdate>20150304</startdate><enddate>20150304</enddate><creator>Garrido-Delgado, Rocío</creator><creator>Dobao-Prieto, M. 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Mar ; Arce, Lourdes ; Aguilar, Joaquín ; Cumplido, José L ; Valcárcel, Miguel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a339t-e1c92fd49e2f353d1176d51bfa4079e1aa54a301f79a43c1a3bf18b483372ffc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>containers</topic><topic>extra-virgin olive oil</topic><topic>Food Packaging - instrumentation</topic><topic>Food Storage</topic><topic>glass</topic><topic>markets</topic><topic>Mass Spectrometry - instrumentation</topic><topic>Mass Spectrometry - methods</topic><topic>Mobile Applications</topic><topic>Olive Oil</topic><topic>Plant Oils - chemistry</topic><topic>polyethylene terephthalates</topic><topic>Quality Control</topic><topic>shelf life</topic><topic>spectroscopy</topic><topic>storage conditions</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Garrido-Delgado, Rocío</creatorcontrib><creatorcontrib>Dobao-Prieto, M. 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EVOO quality was assessed by using ion mobility spectrometry (IMS), which provides increased simplicity, expeditiousness, and relative economy. The results were compared with the ones obtained by using the official method based on classical physico-chemical analysis. Bag-in-box, metal, dark glass, clear glass, and polyethylene terephthalate containers holding EVOO were opened on a periodic basis for sampling to simulate domestic use; in parallel, other containers were kept closed until analysis to simulate the storage conditions on market shelves. The results of the physico-chemical and instrumental analyses led to similar conclusions. Thus, samples packaged in bag-in-box containers preserved oil quality for 11 months, better than other container types. 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subjects	containers extra-virgin olive oil Food Packaging - instrumentation Food Storage glass markets Mass Spectrometry - instrumentation Mass Spectrometry - methods Mobile Applications Olive Oil Plant Oils - chemistry polyethylene terephthalates Quality Control shelf life spectroscopy storage conditions
title	Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions
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