article · OCL
Accelerated storage testing at 60 degrees Celsius over eight weeks reveals distinct shelf-life behaviours in extra virgin olive oils produced from Arbequina and Moroccan Picholine cultivars grown in Morocco. Storage time and elevated temperatures significantly affect most physicochemical properties, though fatty acid profiles remain stable. Tocopherol levels experience drastic reductions during storage, falling by roughly 48 percent in Moroccan Picholine and nearly 63 percent in Arbequina. Quality indices increase linearly over time, resulting in Arbequina oil surpassing official extra virgin quality thresholds sooner than Moroccan Picholine. Rancimat testing across six temperatures between 373 and 423 Kelvin shows oxidation rates climbing with temperature, adhering to Arrhenius kinetic models. Overall, kinetic and thermodynamic measurements establish that Moroccan Picholine extra virgin olive oil possesses superior oxidative stability and a longer predicted shelf life than Arbequina oil.
Extra virgin olive oil loses quality over time, impacting nutritional value and official market classification. Identifying how different olive cultivars behave during storage helps the food sector predict product degradation accurately. Demonstrating that Moroccan Picholine naturally resists oxidation longer than Arbequina provides valuable evidence for maintaining international quality standards, managing inventory, and establishing realistic expiry dates under warm storage conditions.
This applied research provides kinetic and shelf-life prediction models directly relevant to olive oil producers, quality control laboratories, and bottling facilities. By demonstrating the superior oxidative stability of Moroccan Picholine compared to Arbequina, the findings can inform cultivar selection for export markets and guide supply chain handling. The work represents tested laboratory-scale evaluation, offering established predictive parameters that can be integrated into commercial quality assurance protocols.
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This works aimed at investigating shelf-life behavior of extra virgin olive oil (EVOO) extracted from two cultivars “Arbequina” and “Moroccan Picholine” as a function of storage time (8 weeks) at accelerated conditions (60 °C). Our outcomes revealed significant variations between EVOOs from both cultivars in terms of the investigated physicochemical characteristics. These were also affected by storage time and temperature except for fatty acids, for which storage time had no significant effects. While the changes in tocopherols showed a drastic reduction ranging from 48.18 (“Moroccan Picholine”) to 62.62% (“Arbequina”). Indeed, the changes of quality indices showed a linear increase. Moreover, “Arbequina” oil was the first to exceed the established upper limits for EVOO label. An increase in oxidation rate was observed with increasing temperature when oils were oxidized at six elevated temperatures (373, 383, 393, 403, 413 and 423 °K) under Rancimat test conditions. The natural logarithms of the kinetic rate constant varied linearly with respect to temperature, with temperature coefficient ( T Coeff ) ranging from 7.31 × 10 −2 in “Arbequina” to 7.51 × 10 −2 K −1 found in “Moroccan Picholine”. This had higher oxidative stability and shelf life as compared to “Arbequina”. These outcomes were confirmed by kinetic parameters of oxidative stability including reaction rate constant as well as Arrhenius equation and thermodynamic parameters.
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DOI: 10.1051/ocl/2022033
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