Alterations in picual extra virgin olive oils under different storage conditions

Abstract Storage conditions can affect the stability of extra virgin olive oil, with adverse results on quality. The aim of this study is to examine changes in the chemical composition and sensory characteristics of the oil resulting from prolonged storage at different temperatures and depending on the type of container. The influence on the quality of the oil was also considered, based on the analysis of quality parameters, the total phenol contents, changes in minority compounds, the variation of the trolox equivalent antioxidant capacity values (TEAC) and sensory features. At both room temperature (RT) and refrigerated temperature, all container types had the same surface area of exposure to light and air. All the oils stored showed losses in both qualitative properties and minor components, as well as antioxidant capacity and sensory features. This was especially true for oils stored in polyethylene terephthalate and glass, but less so for those stored in Tetra‐Brik®.