Simulating international shipments of vegetable oils: focus on quality changes
Main Article Content
Keywords
edible vegetable oils, food quality, oxidation, simulated shipment, thermal insulation.
Abstract
This investigation evaluated the quality changes of commercial vegetable oils after different simulated shipments. In particular, the oils were placed in containers with or without thermal insulation and subjected to two simulated shipments, from Italy to Los
Angeles and to Quebec. The temperature profiles were monitored to simulate the real shipments conditions in laboratory through properly developed climate chambers.
Different quality parameters were evaluated before and after the simulations, showing a high degree of oxidation for samples shipped to Los Angeles in standard containers. In this study, the thermal insulation container was effective in protecting samples from potential oxidative damage during simulated shipping.
Angeles and to Quebec. The temperature profiles were monitored to simulate the real shipments conditions in laboratory through properly developed climate chambers.
Different quality parameters were evaluated before and after the simulations, showing a high degree of oxidation for samples shipped to Los Angeles in standard containers. In this study, the thermal insulation container was effective in protecting samples from potential oxidative damage during simulated shipping.
References
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Burger K.G. 1985. Quality control in storage and transport of edible oil. J. Am. Oil Chem. Soc. 62: 438-440.
CAC 2013a. Codex alimentarius commission, WHO/FAO, Codex standard for named vegetable oils, Codex-Stan 210-1999, amended in 2013.
CAC 2013b. Codex alimentarius commission, WHO/FAO, Recommended international code of practice for the storage and transport of edible fats and oils in bulk, CAC/RCP 36 – 1987, revised in 2013.
European Union Commission Regulation (EC) no. 640/2008, on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis amending Regulation (EEC) no. 2568/1991. Off. J. Eur. Commun, 4, L178, 11-16.
European Union Commission Regulation (EU) no.1348/2013, on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, amending Regulation (EEC) no. 2568/1991. Off. J. Eur. Commun, L 338, 31-67.
Frankel E.N. 1991. Recent advances in lipid oxidation. J. Sci. Food Agr. 54: 495-511.
Gomez-Alonso S., Mancebo-Campos V., Salvador M.D. and Fregapane G. 2004. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75°C). Eur. J. Lipid Sci Technol. 106: 369–375.
Gomez-Caravaca A.M., Cerretani L., Bendini A., Segura-Carretero A., Fernández-Gutiérrez A. and Lercker G. 2007. Effect of filtration systems on phenolic content in virgin olive oil by HPLC- DAD-MSD. Am. J. Food Technol. 2: 671-678.
Gunstone F.D. 2011. Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Ed., Blackwell Publishing, USA.
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ISO 662:1998. Animal and vegetable fats and oils – determination of moisture and volatile matter content,. 2nd ed. pp 1-7.
Kristott J. 2000. Fats and oils. In The Stability and Shelf-Life of Food, (D. Kilcast and P. Subramaniam, ed) pp 280-307, Woodhead Publishing Ltd, Cambridge.
Manzini R. and Accorsi R. 2013. The new conceptual framework for food supply chain assessment. J. Food Eng. 115: 251-263.
Manzini R., Accorsi R., Ayyad Z., Bendini A., Bortolini M., Gamberi, M., Valli E. and Gallina –Toschi, T. 2014. Sustainability and quality in the food supply chain. A case study of shipment of edible oils. Brit Food. J. 116: 2069-2090.
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Morello J.R., Motilva M.J., Tovar M.J. and Romero M.P. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 85: 357-364.
Moyano M.J., Heredia F.J. and Meléndez-Martínez A.J. 2010. The color of olive oils: the pigments and their likely health benefits and visual and instrumental methods of analysis. Compr Rev Food Sci Food Saf. 9: 278-291.
Olorunda, A.O. and Tung M.A. 1985. Simulated transit studies on tomato: effects of compressive load, container vibration and maturity on mechanical damage. Int. J. Food Sci. Technol. 20: 66-78.
Paradiso V.M., Gomes T., Nasti, R., Caponio F. and Summo C. 2010. Effects of free fatty acids on the oxidative processes in purified olive oil. Food Res. Int. 43: 1389–1394.
Parker T.D., Adams D.A., Zhou K., Harris M. And Yu L. 2003. Fatty acid composition and oxidative stability of cold-pressed edible seed oils. J. Food Sci. 68: 1240-1243.
Pirisi F.M., Cabras P., Falqui-Cao C., Migliorini M. and Mugelli M. 2000. Phenolic compounds in virgin olive oil 2 Reappraisal of the extraction, HPLC separation, and quantification procedures. J. Agric. Food Chem. 48: 1191-1196.
Piscopo A. and Poiana, M. 2012. Packaging and storage of olive oil. In Olive germplasm - the olive cultivation, table olive and olive oil industry in Italy, (I. Muzzalupo, ed) pp 202-222, InTech, Rijeka.
Psomiadou, E. and Tsimidou, M. 2002. Stability of virgin olive oil 1 Au¬toxidation studies. J. Agric. Food Chem. 50: 716-721.
Robinson A.L., Mueller M., Heymann H., Ebeler S.E., Boss P.K. and Solomon P.S. 2010. Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines. Am. J. Enol Vitic. 61: 337-347.
Sikorska E., Caponio F., Bilancia M.T, Summo C., Pasqualone A., Khmelinskii I.V. And Sikorski M. 2007. Changes in colour of extra virgin olive oil during storage. Pol. J. Food Nutr. Sci. 57, 495 498.
Singleton V.L. and Rossi,. J.A. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol Vitic. 16: 144-158.
Thakkar S.K., Huo T., Maziya-Dixon B. and Failla M.L. 2009. Impact of style of processing on retention and bioaccessibility of ?-Carotene in cassava (Manihot esculanta, Crantz). J. Agric. Food Chem. 57: 1344–8.
United State Department of Agriculture (USDA). 2014. World agricultural supply and demand estimates. Available at: http://www.usda.gov/oce/commodity/wasde/latest.pdf, [Accessed 5 May. 2014].
Valli E., Manzini R., Accorsi R., Bortolini M., Gamberi M., Bendini A., Lercker G. and Gallina-Toschi T. 2013. Quality at destination: Simulating shipment of three bottled edible oils from Italy to Taiwan. Riv. Ital. Sostanze Grasse. 90: 163-169.
Accorsi R., Manzini R. and Ferrari E. 2014. A comparison of shipping containers from technical, economic and environmental perspectives. Transport. Res. D-Tr E. 26: 52-59.
AOCS. 2006. Thiobarbituric acid reactive substances. In Official Method and Recommended Practices of the AOCS, (AOCS) pp 1-6, Champaign, Illinois, USA.
Aparicio-Ruiz R., Aparicio R. and García-Gonzalez D.L. 2014. Does “Best Before” date embody extra-virgin olive oil freshness?. J. Agric. Food Chem. 62: 554?556.
Bendini A., Cerretani, L., Carrasco-Pancorbo A., Gomez-Caravaca A.M., Segura-Carretero A., Fernández-Gutiérrez A. and Lercker G. 2007. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules. 12: 1679- 1719.
Bendini A., Cerretani L., Salvador M.D., Fregapane G. and Lercker G. 2004. Stability of the sensory quality of virgin olive oil during storage: an overview. Ital. J. Food Sci. 21: 389-406.
BMT Survey. 2013. The world largest cargo information on line. http://www.cargohandbook.com/index.php/Bulk_Oils_and_Fats. [Accessed 20 Jan. 2014].
Burger K.G. 1985. Quality control in storage and transport of edible oil. J. Am. Oil Chem. Soc. 62: 438-440.
CAC 2013a. Codex alimentarius commission, WHO/FAO, Codex standard for named vegetable oils, Codex-Stan 210-1999, amended in 2013.
CAC 2013b. Codex alimentarius commission, WHO/FAO, Recommended international code of practice for the storage and transport of edible fats and oils in bulk, CAC/RCP 36 – 1987, revised in 2013.
European Union Commission Regulation (EC) no. 640/2008, on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis amending Regulation (EEC) no. 2568/1991. Off. J. Eur. Commun, 4, L178, 11-16.
European Union Commission Regulation (EU) no.1348/2013, on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, amending Regulation (EEC) no. 2568/1991. Off. J. Eur. Commun, L 338, 31-67.
Frankel E.N. 1991. Recent advances in lipid oxidation. J. Sci. Food Agr. 54: 495-511.
Gomez-Alonso S., Mancebo-Campos V., Salvador M.D. and Fregapane G. 2004. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75°C). Eur. J. Lipid Sci Technol. 106: 369–375.
Gomez-Caravaca A.M., Cerretani L., Bendini A., Segura-Carretero A., Fernández-Gutiérrez A. and Lercker G. 2007. Effect of filtration systems on phenolic content in virgin olive oil by HPLC- DAD-MSD. Am. J. Food Technol. 2: 671-678.
Gunstone F.D. 2011. Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Ed., Blackwell Publishing, USA.
International Olive Council (IOC). 2014. Results published in November 2013 about exportation of olive oil. [online] Available at: http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures [Accessed 28 Mar. 2015].
International Olive Council (IOC). 2014a. Statistical results published in November 2013 about production of olive oil. [online] Available at: http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures. [Accessed 28 Mar. 2015].
ISO 662:1998. Animal and vegetable fats and oils – determination of moisture and volatile matter content,. 2nd ed. pp 1-7.
Kristott J. 2000. Fats and oils. In The Stability and Shelf-Life of Food, (D. Kilcast and P. Subramaniam, ed) pp 280-307, Woodhead Publishing Ltd, Cambridge.
Manzini R. and Accorsi R. 2013. The new conceptual framework for food supply chain assessment. J. Food Eng. 115: 251-263.
Manzini R., Accorsi R., Ayyad Z., Bendini A., Bortolini M., Gamberi, M., Valli E. and Gallina –Toschi, T. 2014. Sustainability and quality in the food supply chain. A case study of shipment of edible oils. Brit Food. J. 116: 2069-2090.
Minguez-Mosquera M.I., Rejano-Navarro L., Gandul-Rojas B., Sanchez-Gomez A.H. and Garrido-Fernandez J. 1991. Color-pigment correlation in virgin olive oil. J. Am. Oil Chem. Soc. 68: 332-336.
Morello J.R., Motilva M.J., Tovar M.J. and Romero M.P. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 85: 357-364.
Moyano M.J., Heredia F.J. and Meléndez-Martínez A.J. 2010. The color of olive oils: the pigments and their likely health benefits and visual and instrumental methods of analysis. Compr Rev Food Sci Food Saf. 9: 278-291.
Olorunda, A.O. and Tung M.A. 1985. Simulated transit studies on tomato: effects of compressive load, container vibration and maturity on mechanical damage. Int. J. Food Sci. Technol. 20: 66-78.
Paradiso V.M., Gomes T., Nasti, R., Caponio F. and Summo C. 2010. Effects of free fatty acids on the oxidative processes in purified olive oil. Food Res. Int. 43: 1389–1394.
Parker T.D., Adams D.A., Zhou K., Harris M. And Yu L. 2003. Fatty acid composition and oxidative stability of cold-pressed edible seed oils. J. Food Sci. 68: 1240-1243.
Pirisi F.M., Cabras P., Falqui-Cao C., Migliorini M. and Mugelli M. 2000. Phenolic compounds in virgin olive oil 2 Reappraisal of the extraction, HPLC separation, and quantification procedures. J. Agric. Food Chem. 48: 1191-1196.
Piscopo A. and Poiana, M. 2012. Packaging and storage of olive oil. In Olive germplasm - the olive cultivation, table olive and olive oil industry in Italy, (I. Muzzalupo, ed) pp 202-222, InTech, Rijeka.
Psomiadou, E. and Tsimidou, M. 2002. Stability of virgin olive oil 1 Au¬toxidation studies. J. Agric. Food Chem. 50: 716-721.
Robinson A.L., Mueller M., Heymann H., Ebeler S.E., Boss P.K. and Solomon P.S. 2010. Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines. Am. J. Enol Vitic. 61: 337-347.
Sikorska E., Caponio F., Bilancia M.T, Summo C., Pasqualone A., Khmelinskii I.V. And Sikorski M. 2007. Changes in colour of extra virgin olive oil during storage. Pol. J. Food Nutr. Sci. 57, 495 498.
Singleton V.L. and Rossi,. J.A. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol Vitic. 16: 144-158.
Thakkar S.K., Huo T., Maziya-Dixon B. and Failla M.L. 2009. Impact of style of processing on retention and bioaccessibility of ?-Carotene in cassava (Manihot esculanta, Crantz). J. Agric. Food Chem. 57: 1344–8.
United State Department of Agriculture (USDA). 2014. World agricultural supply and demand estimates. Available at: http://www.usda.gov/oce/commodity/wasde/latest.pdf, [Accessed 5 May. 2014].
Valli E., Manzini R., Accorsi R., Bortolini M., Gamberi M., Bendini A., Lercker G. and Gallina-Toschi T. 2013. Quality at destination: Simulating shipment of three bottled edible oils from Italy to Taiwan. Riv. Ital. Sostanze Grasse. 90: 163-169.