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Olive Oil Science Update
In the pursuit of advancing olive oil quality, a groundbreaking development for the industry has emerged from a recent study that has illuminated how specific compounds — particularly secoiridoids — can substantially improve the oxidative stability and shelf life of ‘Corbella Extra Virgin Olive Oil (EVOO).
The collaborative Spanish study, carried out at an industrial mill, centered on assessing the influence of malaxation conditions and olive storage on the composition of ‘Corbella’ EVOO, offering insights with potentially transformative implications for the sector.
Extra Virgin Olive Oil is celebrated worldwide for its health-promoting properties and distinctive flavor, establishing itself as a culinary cornerstone across cultures. Nevertheless, its oxidative stability — a key factor in determining shelf life and overall quality — has long been the focus of intensive research. This latest investigation has presented compelling evidence that certain compounds play a decisive role in reinforcing EVOO’s stability.
The principal compounds examined included phenolic compounds, tocopherols, carotenoids, squalene, and fatty acids, all of which are fundamental to the oil’s composition. The findings revealed that extended malaxation at higher temperatures, together with olive storage, negatively affected compounds such as α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols. However, paradoxically, both the antioxidant capacity and oxidative stability of the oil improved under these conditions. This enhancement was attributed to a marked increase in the concentration of two secoiridoids: oleacein (56–71%) and oleocanthal (42–67%).
Oleacein and oleocanthal are widely recognized for their potent antioxidant activity, and this study has underscored their critical contribution to reinforcing EVOO’s stability and extending its shelf life. In addition, the research identified a synergistic interaction between secoiridoids and carotenoids, further highlighting their collective role in enhancing the resilience and longevity of EVOO.
Concentrations (mg/kg oil) of squalene, α-tocopherol, β-carotene, lutein, secoiridoids, oleacein, and oleocanthal in ‘Corbella’ Extra Virgin Olive Oil (EVOO) samples O1 and O4, along with the oleic/linoleic ratio, antioxidant capacity (DPPH, µg TE/g oil), and oxidative stability (Rancimat induction time, h). Sample O1 was produced on the day of harvest, while O4 was produced the following day using stored olives. Both EVOOs were malaxed at 18 °C for 30 minutes. Data are presented as mean ± standard deviation (n = 9). All parameters showed significant differences (p < 0.05) between samples.
One of the most notable discoveries was the ‘Corbella’ cultivar’s ability to yield EVOOs with a favorable oleic/linoleic ratio. The research indicated that storing olives overnight at ambient temperature, followed by malaxation at no less than 23 °C for 40–50 minutes (depending on the precise temperature), could substantially elevate the concentrations of oleacein and oleocanthal. This increase, in turn, contributed to a measurable improvement in the oxidative stability of EVOOs.
These findings represent a significant advancement in efforts to address and enhance EVOO stability, offering practical applications for producers aiming to extend shelf life while safeguarding quality.
The study also highlighted several promising avenues for future research. Key areas of interest include identifying strategies to further elevate oleacein and oleocanthal levels through agronomic and climatic variables, fruit maturity, and technological aspects of oil extraction.
Moreover, the evaluation of EVOO quality and stability over long-term storage, together with interventional studies assessing the direct influence of these secoiridoids on both product longevity and human health, remains a critical area requiring deeper exploration.
In summary, the research underscores the pivotal role of secoiridoids — particularly oleacein and oleocanthal — in enhancing oxidative stability and extending the shelf life of ‘Corbella’ EVOO. These insights hold dual significance: they offer tangible benefits for producers while also presenting potential health advantages for consumers, marking a milestone in the olive oil industry’s ongoing pursuit of excellence.
Research conducted by Alexandra Olmo-Cunillera 1,2ORCID,Maria Pérez 1,2ORCID,Anallely López-Yerena 1ORCID,Mohamed M. Abuhabib 1ORCID,Antònia Ninot 3ORCID,Agustí Romero-Aroca 3ORCID,Anna Vallverdú-Queralt 1,2ORCID andRosa Maria Lamuela-Raventós
About Secoiridoids
Secoiridoids exhibit a wide range of pharmacological properties, including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity effects. These diverse biological activities have significantly heightened scientific interest in the in-depth study of these bioactive compounds.
About Olive Oil Processing Technologies
Olive Oil Processing Plants: Compact Olive Oil Processing Machinery, Processing Lines from 500kgs/hr – 10T/hr & Specialised Machinery to Enhance Your Line
Processing Articles
Preserving the integrity of high-quality foods and liquids - especially extra virgin olive oil (EVOO) - depends on two things: a sound understanding of correct storage parameters and the use of vessels engineered to uphold those conditions with absolute reliability. This is where Sansone, Italy’s premier stainless-steel tank manufacturer, stands far above conventional storage solutions. As global quality standards evolve, the industry has moved decisively away from breathable plastics & reactive metals. With increasing focus on purity, sustainability, and product shelf-life, food-grade stainless steel has become the internationally accepted gold standard for storing oils, beverages, ferments, honey, pharmaceuticals, and more. Within that space, Sansone’s range - distributed in Australia by The Olive Centre - has set the benchmark for durability, hygiene, and performance for over five decades.
International Olive Council (IOC) guidelines highlight the key threats to olive oil quality, i.e. oxygen, light, and heat, each of which accelerates oxidation and rancidity. Proper storage must therefore minimise air contact, prevent light exposure, and maintain stable, cool temperatures.
Sansone’s engineering and material choices align perfectly with these requirements:
1. Oxygen Protection: Airtight Design & Minimised Headspace
The IOC highlights that once a container is opened, limiting headspace is essential to slow oxidation.
How Sansone supports this:
The IOC identifies light as the main threat to olive oil quality after oxygen.
Sansone’s advantage:
The IOC recommends storing olive oil between 13 - 25°C, and notes that lower temperatures (even refrigeration) can slow oxidation.
Sansone excels in temperature resilience:
The IOC emphasises cleanliness, inert materials, and contamination avoidance.
Sansone tanks surpass these needs through:
5. Durability & Long-Term Value: Sustainability Meets Performance
Stainless steel is durable, corrosion-resistant, and 100% recyclable - maintaining its quality through multiple recycling loops. Sansone’s robust construction means a single tank can last decades, dramatically reducing lifecycle costs compared with plastics or coated metals. Their longevity also prevents product loss due to leaks, contamination, or light-induced degradation, making Sansone an economically and environmentally superior investment for producers of all scales.
| Criteria | Plastic Containers | Stainless Steel Containers (e.g. Sansone) | Glass Containers |
|---|---|---|---|
| Material Reactivity | It can leach plasticisers over time, especially with acidic or fatty products. | Completely inert; AISI 304/316 food-grade steel prevents reactions. | Inert to most liquids but may interact with extreme pH. |
| Light Protection | Allows light penetration unless opaque. | 100% light-proof - ideal for olive oil and sensitive liquids. | Transparent unless tinted; light accelerates oxidation. Coloured glass can slow down light penetration. |
| Oxygen Protection / Seal Quality | Moderate; lids may warp or expand, increasing oxygen exposure. | Excellent - airtight seals and precision threads limit oxygen exposure. | Good initially, but seals vary; headspace increases quickly once opened. |
| Durability | Prone to warping, cracking, and UV degradation. | Extremely durable - decades of use without deforming. | Fragile; breaks or chips easily. |
| Temperature Resistance | Sensitive to heat; may warp or release BPA-like compounds/plasticisers. | Highly stable across temperature ranges, including refrigeration and warm environments. | Stable but expands/contracts; risk of thermal shock. |
| Hygiene & Cleanability | Scratches retain residues and microbes; absorbs odours. | Mirror-polished surfaces prevent buildup; no odour retention; easy sanitation. | Very hygienic but difficult to clean if narrow-necked. |
| Impact on Olive Oil Quality | Can accelerate oxidation; not recommended by IOC for long-term storage. | Ideal - protects from light, heat, and oxygen; aligned with IOC guidelines. | Good if dark/tinted and stored cool, but still sensitive to light exposure. |
| Sustainability | Limited recyclability; degrades in quality each cycle. | 100% recyclable without quality loss; extremely long lifespan. | Highly recyclable but higher breakage rate. |
| Weight | Lightweight. | Moderately heavy (depending on tank size). | Heavy and cumbersome, especially in larger volumes. |
| Cost (Upfront) | Low | Higher initial investment | Moderate cost |
| Cost (Lifecycle) | High - due to frequent replacement and product spoilage risk. | Low - one tank often lasts decades; prevents losses from contamination or oxidation. | Moderate - replacement due to breakage or seal failure. |
| Suitability for Industrial Use | Poor - short lifespan and limited hygienic control. | Excellent - used in olive oil production, wineries, pharmaceuticals, honey, and beverage industries. | Limited - weight and fragility restrict large-volume use. |
| Suitability for Long-Term Food Storage | Not recommended. | Excellent - best long-term solution for oils, ferments, beverages, and extracts. | Acceptable for short-to-medium term if protected from light. |
Table. Comparison of Plastic, Stainless Steel, and Glass Containers for long-term storage of food and liquids.
6. Functional Design That Enhances Workflow
Across the entire Sansone range - from 3 L benchtop units to 10,000 L industrial vats - each model is tailored for real-world handling:
These design elements reduce labour time, improve occupational safety, and streamline production lines.
Thanks to their inertness and long service life, Sansone tanks have become essential across multiple industries:
As Australia’s leading supplier of olive and food-processing equipment, The Olive Centre selects only products with proven excellence, traceability, and long-term reliability.
The partnership with Sansone ensures Australian producers - from boutique growers to large commercial processors - gain access to:
When global storage guidelines emphasise controlling light, oxygen, and temperature to protect olive oil and other sensitive liquids, Sansone’s stainless steel tanks don’t just meet these parameters - they optimise them. Their precision engineering, food-safe materials, airtight design, and unmatched durability align perfectly with IOC recommendations, giving producers complete confidence that every drop remains as fresh, pure, and vibrant as the day it was created.
