BIA01 / 17 - “Million of the useful life of l’Oli de Mallorca”, 2018-2019. Projects of Applied Research in Matèria d’agricultura, Branch and Fishing in l’àmbit de les Illes Balears. Conselleria d'Agricultura, Medi Ambient i Territori. Fons de Garantia Agrària i Pesquera de les Illes Balesars (FOGAIBA). Draft.
Main researcher: Valeria Eim Iznardo.
In recent years, the agri-food sector of the Balearic Islands has devoted special attention to obtaining products linked to the land, following its own customs and traditions, the production of olive oil being a significant example. Technological improvements, together with the efforts of the sector, as well as the Regulatory Council of the DOP Oli de Mallorca in its promotion of quality improvement, have resulted in an oil with excellent physicochemical and sensory characteristics with an important international prestige.
Today, olive oil producers and packers need to be able to guarantee the stability of the oil to the consumer. Oxidation reactions are the main cause of the loss of quality of olive oil, and the speed of these, one of the most important factors that determine its useful life. Therefore, to maintain the quality of olive oil, it is essential to study the factors that affect lipid oxidation.
Once the container is opened, a deterioration process begins that can be delayed depending on the storage conditions. The consequence of this type of reaction is a series of changes in the chemical composition that reduce its chemical and sensory quality. The second useful life of the oil refers to the time in which a packaged virgin olive oil retains its characteristics as such. To establish it, it is necessary to quantify the variation over time of its physicochemical and sensory characteristics once the container that is stored under certain conditions has been opened. For this reason, it is necessary to establish the date of preferred consumption, that is, kept inside the closed bottle, and also that of the second useful life, that is, once the container is opened.
The main objective of this work is to evaluate the oxidative stability of the olive oil from Mallorca PDO of the Arbequina, Mallorquina and Picual varieties, stored in conditions that simulate the domestic use of the product, to help establish the date of its second useful life .
Specifically, it is intended to analyze the effect, on the second useful life, of the olive variety and the storage time in the tank.
The estimated duration of the project is 1 year from the moment of having the oil samples (12/20/2019).
Through the development of this study, it is intended to obtain the necessary information to provide the CAIB, if the results so permit, with a document that contributes to establishing the useful life of Oli de Mallorca olive oil and to controlling its quality, and that allows to stimulate the DOP Oli de Mallorca brand image and better protect and inform consumers. The results of the research will be published on this same page, after the end of the project and will be freely available.