Exceptional long-term durability of Coratina monovarietal extra virgin olive oil evaluated through chemical parameters and oxidative stability test

Abstract

Coratina is a very popular olive cultivar, native of the Apulian region (Italy), but today worldwide cultivated and appreciated. In the present study, durability of Coratina monovarietal extra virgin olive oils (CMOO), produced in the Molise region (Southern Italy), was investigated up to 6-years storage in metal tin cans, under room temperature and darkness. Durability was considered the storage time in which an oil remained food grade. Yearly, the free fatty acids, peroxide value, K232 and K270 indices, fatty acid composition, diacylglycerols, phenolic profile and Rancimat induction time at 130 °C were determined on the oil. Free fatty acids and peroxide value increased linearly over time but never surpassing the European limits set for the EVOO category. Conversely, K232 and K270 exceeded the EVOO limits after five and four years, respectively. A linear decrease of phenolic compounds was observed with direct effect on the oil oxidative stability measured by Rancimat test. In conclusion, despite some signs of aging, the CMOO highlighted a remarkable long durability being food-grade up to 6-years.