Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco

This works aimed at investigating shelf-life behavior of extra virgin olive oil (EVOO) extracted from two cultivars “Arbequina” and “Moroccan Picholine” as a function storage time (8 weeks) accelerated conditions (60 °C). Our outcomes revealed significant variations between EVOOs both in terms the investigated physicochemical characteristics. These were also affected by temperature except for fatty acids, which had no effects. While changes tocopherols showed drastic reduction ranging 48.18 (“Moroccan Picholine”) to 62.62% (“Arbequina”). Indeed, quality indices linear increase. Moreover, was first exceed established upper limits EVOO label. An increase oxidation rate observed with increasing when oils oxidized six elevated temperatures (373, 383, 393, 403, 413 423 °K) under Rancimat test conditions. The natural logarithms kinetic constant varied linearly respect temperature, coefficient ( T Coeff ) 7.31 × 10 −2 7.51 K −1 found Picholine”. higher oxidative stability shelf life compared “Arbequina”. confirmed parameters including reaction well Arrhenius equation thermodynamic parameters.