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|The influence of different packaging materials on the quality and shelf life of virgin olive oils from 5 different varieties from Israel, Palestine, Spain, Cyprus, and Greece through 180 days of storage period: Artolio project 6-months results
Papoti, Vassiliki T.
Food - Packaging
Food - Shelf-life dating
Food - Quality
Olive - Varieties
Food - Preservation
|Virgin olive oil
Olive oil varieties
Olive oil quality
Fatty acids methyl esters (FAMES)
Cardiff Metropolitan University
|The purpose of this study is to determine the effect of different packaging containers in the quality characteristics and storage stability of 5 different virgin olive oil (VOO) varieties from Israel, Palestine, Spain, Cyprus, and Greece. More precisely, the storage containers examined were opaque glass bottles and 3 plastic containers namely polyethylene terephthalate (PET), high density polyethylene (HDPE), and polypropylene (PP). The various olive oil samples studied were kept in light- and temperature-controlled storage conditions to simulate everyday storage practices. Changes in the quality characteristics of the samples were monitored after 6 months storage. The examined quality parameters were acidity, peroxide value (PV), ultraviolet extinction coefficients (K232 and K270), content in carotene and chlorophyll pigments, fatty acid composition, content in total phenols, and Rancimat induction time. The lowest oxidation levels were found in samples stored in PET containers and bottles of dark glass. Additionally, compared to samples stored in PP and HDPE containers, those packed in PET and dark glass bottles displayed higher chemical quality features. The antioxidant content (total phenols, carotenes and chlorophylls) of the examined oils preserved in all types of containers significantly decreased. Yet the lowest decrease was presented by the dark glass bottles. Dark glass bottles followed by PET containers seem to be the most suitable materials for the commercial packing of the Chalkidiki, Cypric, Nabali, Picual and Souri extra-virgin olive oil varieties.
|Includes bibliographical references, maps, charts
MSc in New Food Product and Business Development
|All rights reserved
Attribution-NonCommercial 4.0 International
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