Shelf-Life Evaluation of San Marzano Dried Tomato Slices Preserved in Extra Virgin Olive Oil

Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions. For this purpose, quality and CIELab color parameters were analysed in EVOO alone and as preserving liquid; total phenols and carotenoids content as well as beta-carotene and lycopene content, a fatty acids profile, and antioxidant activities were examined. Results showed that samples stored in the dark are protected against degradative processes. Moreover, after 6 months of storage, the EVOO used as preserving liquid is enriched by the phytochemicals contained in dried tomato slices. This enrichment of EVOO by tomato bioactive compounds is reflected in the increase in the antioxidant activity of the oil independently by the presence of light during storage.

Automated summary

The study demonstrated that storing the preserved vegetables in the dark conditions ensures better preservation of quality and color over a 12-month period. Additionally, the phytochemicals present in the dried tomato slices enriched the EVOO used as preserving liquid, leading to an increase in the antioxidant activity of the oil regardless of light exposure during storage.