Olio, Inc.: "New scientific evidence for preserving quality EVOO in the bottle"

The workshop "The Color of Quality" was held this morning in the Aula Magna of the Department of Agricultural, Food, and Environmental Sciences at the University of Perugia. A new study, promoted by the Fondazione ETS Istituto Nutrizionale Carapelli (INC), and conducted by Maurizio Servili, Professor of Food Science and Technology at the same university and a member of the INC Scientific Committee, was presented. The study, aimed at evaluating innovative systems for determining the freshness of extra virgin olive oil (EVOO) during its shelf life, examined new chemical parameters for determining the evolution of the oil's oxidative state and new bottle colors.

The preservation of the quality of packaged extra virgin olive oil is influenced by both the type of packaging and shelf storage conditions. The natural process of photooxidation can, even in a short time, compromise the product's sensory and health properties.

Bruno Seabra, president of the Foundation, opened the proceedings by emphasizing: "The mission of the ETS Carapelli Nutritional Institute Foundation is to promote research in the olive oil sector and disseminate its findings for the benefit of improving quality and consumer education. Today, thanks to the important scientific work of the University of Perugia, we are presenting findings that can have a concrete impact on the management of extra virgin olive oil on the shelf. Optimally preserving quality means protecting all the distinctive sensory and nutritional values ​​of extra virgin olive oil, which make it an essential part of the Mediterranean diet. For the INC, supporting research means putting the consumer and the future of their health at the center. We thank Verallia for their collaboration in providing the prototypes of the glass used in the experiment."

As Maurizio Servili detailed, "the study in question evaluated, for the first time, the impact of different glass colors—light green, amber, Uvag green, and blue—on the oxidative stability of extra virgin olive oils exposed to light, simulating typical retail storage conditions." "To assess shelf life, new instrumental parameters were introduced to better interpret the oils' oxidation level and/or degree of freshness. The results obtained, testing oils of different geographical origins and chemical compositions, showed that blue glass has a protective effect on extra virgin olive oil superior to all other glass colors tested. The most significant effects were observed on the evolution of traditional instrumental parameters such as K270 and innovative ones such as the evolution of oxidized phenolic compounds, newly formed oxidative volatile compounds, and pyropheophytins," he explained.

During the workshop, the Venice Glass Experimental Station illustrated the optical and technical properties that make glass an ideal material for protecting and preserving food. Verallia further explored the topic of sustainability, emphasizing the company's commitment to constantly reducing its product's environmental impact, evidenced by the high recycled content (65.7%) used for its innovative Blu glass bottle.

"The role of nutrition in preventing diseases with a significant social impact is increasingly recognized," stated Michele Carruba, president of the Inc Scientific Committee, in his conclusions. "Extra virgin olive oil is increasingly considered an essential component of a healthy diet. This study, like others conducted by Inc, has great scientific value and contributes to increasing knowledge of the qualitative characteristics of extra virgin olive oil and its nutritional effects."