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Shelf-life and thermal stability are two crucial aspects of olive oil because they directly impact its economic value, nutritional benefits, and sensory appeal. The delicate balance within olive oil is influenced by its chemical composition. Unsaturated fatty acids, while beneficial, are prone to oxidation, while phenolic compounds act as natural antioxidants. This chapter explores key factors that determine olive oil’s shelf-life. These include (1) impact of processing—how different treatments, such as frying, affect the levels of key compounds; (2) storage conditions—the impact of packaging material and environmental factors (temperature, light) on stability and composition; and (3) flavoring compounds—the impact of added flavoring compounds on the oil’s overall stability and quality.

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Shelf-Life, Oxidation, and Thermal Stability of Olive Oil

  • 章节

  • 发表日期：

    2026年

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  • Salim Ok,
  • Emmanuel Hatzakis,
  • Tapas K. Mal,
  • Derya Arslan

摘要

Shelf-life and thermal stability are two crucial aspects of olive oil because they directly impact its economic value, nutritional benefits, and sensory appeal. The delicate balance within olive oil is influenced by its chemical composition. Unsaturated fatty acids, while beneficial, are prone to oxidation, while phenolic compounds act as natural antioxidants. This chapter explores key factors that determine olive oil’s shelf-life. These include (1) impact of processing—how different treatments, such as frying, affect the levels of key compounds; (2) storage conditions—the impact of packaging material and environmental factors (temperature, light) on stability and composition; and (3) flavoring compounds—the impact of added flavoring compounds on the oil’s overall stability and quality.