Is Cork a Good Closure for Virgin Olive Oil?

$12.50

Is Cork a Good Closure for Virgin Olive Oil?

O. Anjos, L. Coutinho, C. Gouveia, F. Peres

Most of the studies on olive oil preservation during storage are focused on the type of conditioning rather than on the most efficient type of bottle seal to be used. However, the bottle closure is also an important issue because of the negative impact that oxygen has on olive oil quality and flavor. The aim of this study was to assess the performance of a natural cork stopper as a closing system of glass bottles for olive oil. To evaluate the effect of a bottle closure, a storage trial over 24 months, after harvest, was performed comparing the effect of three types of glass bottle closure on virgin olive oil quality: screw cap, natural cork and bar top cork stopper. The bottle neck of those with a natural cork stopper was covered with bee’s wax. The results for quality criteria showed that all three types of bottle closure acted in a very similar way for most of the studied parameters. However, based on FTIR-ATR spectral information it was possible to separate the samples with different closure systems at the end of the storage period. These differences could be given by the retention of some volatile compounds detected by sensory evaluation. The olive oil oxidation parameters were not highly affected by the cork stopper. However, for olive oil quality characterization with a cork stopper, more studies are needed for the volatile composition.

Keywords
Cork Stopper; Screw Cap; Storage; Virgin Olive Oil

Published online 9/22/2017, 14 pages
Copyright © 2017 by the author(s)
Published under license by Materials Research Forum LLC., Millersville PA, USA

Citation: O. Anjos, L. Coutinho, C. Gouveia, F. Peres, ‘Is Cork a Good Closure for Virgin Olive Oil?’, Materials Research Proceedings, Vol. 3, pp 56-59, 2017

DOI: https://dx.doi.org/10.21741/9781945291418-7

The article was published as article 7 of the book Cork Science and its Applications

References
[1] O. Anjos, C. Rodrigues, J. Morais, H. Pereira, Effect of density on the compression behaviour of cork, Mater. Des. 53 (2014) 1089–1096. https://doi.org/10.1016/j.matdes.2013.07.038
[2] O. Anjos, H. Pereira, M.E. Rosa, Effect of quality, porosity and density on the compression properties of cork, Holz Als Roh – Und Werkst. 66 (2008) 295–301. https://doi.org/10.1007/s00107-008-0248-2
[3] O. Anjos, H. Pereira, M.E. Rosa, Tensile properties of cork in the tangential direction: Variation with quality, porosity, density and radial position in the cork plank, Mater. Des. 31 (2010) 2085–2090. https://doi.org/10.1016/j.matdes.2009.10.048
[4] O. Anjos, H. Pereira, M.E. Rosa, Tensile properties of cork in axial stress and influence of porosity, density, quality and radial position in the plank, Eur. J. Wood Wood Prod. 69 (2011) 85–91. https://doi.org/10.1007/s00107-009-0407-0
[5] O. Anjos, H. Pereira, M.E. Rosa, Characterization of radial bending properties of cork, Eur. J. Wood Wood Prod. 69 (2011) 557–563. https://doi.org/10.1007/s00107-010-0516-9
[6] Á. García, O. Anjos, C. Iglesias, H. Pereira, J. Martínez, J. Taboada, Prediction of mechanical strength of cork under compression using machine learning techniques, Mater. Des. 82 (2015) 304–311. https://doi.org/10.1016/j.matdes.2015.03.038
[7] H. Pereira, Chemical composition and variability of cork from Quercus suber L., Wood Sci. Technol. 22 (1988) 211–218. https://doi.org/10.1007/BF00386015
[8] H. Pereira, Cork: biology, production and uses, Elsevier Science, 2007.
[9] S. Lequin, D. Chassagne, T. Karbowiak, J.-M. Simon, C. Paulin, J.-P. Bellat, Diffusion of Oxygen in Cork, J. Agric. Food Chem. 60 (2012) 3348–3356. https://doi.org/10.1021/jf204655c
[10] M.A. Fortes, M. Emilia Rosa, H. Pereira, The Cellular Structure of Cork from Quercus Suber L., IAWA J. 8 (1987) 213–218. https://doi.org/10.1163/22941932-90001048
[11] M.A. Silva, M. Julien, M. Jourdes, P.-L. Teissedre, Impact of closures on wine post-bottling development: a review, Eur. Food Res. Technol. 233 (2011) 905–914. https://doi.org/10.1007/s00217-011-1603-9
[12] P. Lopes, C. Saucier, Y. Glories, Nondestructive Colorimetric Method To Determine the Oxygen Diffusion Rate through Closures Used in Winemaking, J. Agric. Food Chem. 53 (2005) 6967–6973. https://doi.org/10.1021/jf0404849
[13] N. Kontoudakis, P. Biosca, R. Canals, F. Fort, J.M. Canals, F. Zamora, Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover, Aust. J. Grape Wine Res. 14 (2008) 116–122. https://doi.org/10.1111/j.1755-0238.2008.00013.x
[14] S. Caillé, A. Samson, J. Wirth, J.B. Diéval, S. Vidal, V. Cheynier, Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling, Anal. Chim. Acta. 660 (2010) 35–42. https://doi.org/10.1016/j.aca.2009.11.049
[15] V. Oliveira, P. Lopes, M. Cabral, H. Pereira, Influence of cork defects in the oxygen ingress through wine stoppers: Insights with X-ray tomography, J. Food Eng. 165 (2015) 66–73. https://doi.org/10.1016/j.jfoodeng.2015.05.019
[16] V. Oliveira, P. Lopes, M. Cabral, H. Pereira, Kinetics of Oxygen Ingress into Wine Bottles Closed with Natural Cork Stoppers of Different Qualities, Am. J. Enol. Vitic. 64 (2013) 395–399. https://doi.org/10.5344/ajev.2013.13009
[17] D. Boskou, Olive Oil Chemistry and Technology, Ilinois A, 2006. https://doi.org/10.1201/9781439832028
[18] A. Kiritsakis, A. Kanavouras, K. Kiritsakis, Chemical analysis, quality control and packaging issues of olive oil, Eur. J. Lipid Sci. Technol. 104 (2002) 628–638. https://doi.org/10.1002/1438-9312(200210)104:9/10%3C628::AID-EJLT628%3E3.0.CO;2-1
[19] R.J. Hamilton, The Chemistry of Rancidity in Foods, by John C. Allen (Editor), R.J. Hamilton (Editor), Aspen Publication, 1994.
[20] M. Servili, A. Taticchi, S. Esposto, B. Sordini, S. Urbani, Technological Aspects of Olive Oil Production, in: Olive Germplasm – Olive Cultiv. Table Olive Olive Oil Ind. Italy, InTech, 2012. https://doi.org/10.5772/52141
[21] F. Peres, L.L. Martins, S. Ferreira-Dias, Influence of enzymes and technology on virgin olive oil composition, Crit. Rev. Food Sci. Nutr. 57 (2017) 3104–3126. https://doi.org/10.1080/10408398.2015.1092107
[22] F. Angerosa, Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels, Eur. J. Lipid Sci. Technol. 104 (2002) 639–660. https://doi.org/10.1002/1438-9312(200210)104:9/10%3C639::AID-EJLT639%3E3.0.CO;2-U
[23] R. Aparicio, S.M. Rocha, I. Delgadillo, M.T. Morales, Detection of Rancid Defect in Virgin Olive Oil by the Electronic Nose, J. Agric. Food Chem. 48 (2000) 853–860. https://doi.org/10.1021/jf9814087
[24] Morales M. T.; Rios J.J.; Aparicio R., Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-Flavors, J. Agric. Food Chem. 45 (1997) 2666–2673. https://doi.org/10.1021/jf960585+
[25] A. Kanavoouras, F. Coutelieris, Shelf-life predictions for packaged olive oil based on simulations, Food Chem. 96 (2006) 48–55. https://doi.org/10.1016/j.foodchem.2005.01.055
[26] A.I. Méndez, E. Falqué, Effect of storage time and container type on the quality of extra-virgin olive oil, Food Control. 18 (2007) 521–529. https://doi.org/10.1016/j.foodcont.2005.12.012
[27] G. Pristouri, A. Badeka, M.G. Kontominas, Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil, Food Control. 21 (2010) 412–418. https://doi.org/10.1016/j.foodcont.2009.06.019
[28] European Union, Commission Implementing Regulation (EU) No 1348/2013 amending Regulation (EEC) No 2568/91, Off. J. Eur. Union. 2013 (2013) 31–67.
[29] M.L. Pizarro, M. Becerra, A. Sayago, M. Beltrán, R. Beltrán, Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil, Food Anal. Methods. 6 (2013) 123–132. https://doi.org/10.1007/s12161-012-9420-8
[30] F. Peres, L.L. Martins, M. Mourato, C. Vitorino, S. Ferreira-Dias, Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage, J. Am. Oil Chem. Soc. 93 (2016) 1137–1147. https://doi.org/10.1007/s11746-016-2848-z
[31] J. Pokorny, L. Kalinova, P. Dysseler, Determination of chlorophyll pigments in crude vegetable oils. Results of a collaborative study and the standardized method, Pure Appl. Chem. 67 (1995) 1781–1787. https://doi.org/10.1351/pac199567101781
[32] F. Gutiérrez Rosales, S. Perdiguero, R. Gutiérrez, J.M. Olias, Evaluation of the bitter taste in virgin olive oil, J. Am. Oil Chem. Soc. 69 (1992) 394–395. https://doi.org/10.1007/BF02636076
[33] M.C. Peres, M. F., Henriques, L. R., Simões-Lopes, P., Pinheiro-Alves, Azeites da Galega Vulgar – Efeito do loteamento e do armazenamento, in: Actas Port. Hortic., 2009, (13), 186-191.
[34] F. Caponio, M.T. Bilancia, A. Pasqualone, E. Sikorska, T. Gomes, Influence of the exposure to light on extra virgin olive oil quality during storage, Eur. Food Res. Technol. 221 (2005) 92–98. https://doi.org/10.1007/s00217-004-1126-8
[35] M. Servili, R. Selvaggini, S. Esposto, A. Taticchi, G. Montedoro, G. Morozzi, Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil., J. Chromatogr. A. 1054 (2004) 113–27. https://doi.org/10.1016/S0021-9673(04)01423-2
[36] A. Hirri, M. Bassbasi, S. Platikanov, R. Tauler, A. Oussama, FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco, Food Anal. Methods. 9 (2016) 974–981. https://doi.org/10.1007/s12161-015-0255-y
[37] M.-A. Poiana, E. Alexa, M.-F. Munteanu, R. Gligor, D. Moigradean, C. Mateescu, Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment, Open Chem. 13 (2015).
[38] N. Vlachos, Y. Skopelitis, M. Psaroudaki, V. Konstantinidou, A. Chatzilazarou, E. Tegou, Applications of Fourier transform-infrared spectroscopy to edible oils, Anal. Chim. Acta. 573–574 (2006) 459–465. https://doi.org/10.1016/j.aca.2006.05.034
[39] O. Santos, A.J.A.; Caldeira, I; Anjos, Modelos de calibração de metanol e teor alcoólico em aguardentes por FTIR-ATR, in: Fórum ALABE 2016, 1–6.
[40] I. Gouvinhas, J.M.M.M. de Almeida, T. Carvalho, N. Machado, A.I.R.N.A. Barros, Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics, Food Chem. 174 (2015) 226–232. https://doi.org/10.1016/j.foodchem.2014.11.037
[41] F. Peres, H.H. Jele, M.M. Majcher, M. Arraias, L.L. Martins, S. Ferreira-Dias, Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC-O and GCxGC-ToFMS, Food Res. Int. 54 (2013) 1979–1986. https://doi.org/10.1016/j.foodres.2013.06.015