Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties  [2004]

Gambacorta, G.; Nobile, M.A. Del; Notte, E. La (Foggia Univ. (Italy). Dipartimento di Scienze degli Alimenti); Tamagnone, P.; Leonardi, M. (Sipa S.p.A., Vittorio Veneto, Treviso (Italy)); Faccia, M. (Bari Univ. (Italy). Dipartimento di Produzione Animale)

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Shelf-life of extra virgin olive oil packaged in bottles having different oxygen barrier properties and stored in the dark at room temperature (RT) and at 37 deg C for 12 months was studied. Five different materials were tested: polyethyleneterephthalate (PET), PET including 1% oxygen scavenger (PETA), PET including 3% oxygen scavenger (PETB), PET coated with high barrier resin (PETC) and with high barrier resin including oxygen scavenger (PETD); glass was used as control. The following quality indices were monitored during storage: acidity, peroxide value, K sub(232), K sub(270), organoleptic assessment and (E)-2-hexenal/hexanal ratio. A significant influence of package on quality decay kinetics of oil was found. Acidity did not change during storage, except for oil packaged in glass stored at 37 deg C, where about a 50% increase was observed. K sub(232) and peroxide values of samples packaged in glass, PETC and PETD were lower than the ones of oil packaged in PET, PETA and PETB. K sub(270) increased in all samples, whereas the sensory score decreased from 7.69 (initial value) to about 6.5 for oils stored at RT and to about 6.0 for the ones stored at 37 deg C. (E)-2-hexenal/hexanal ratio remained above 1, indicating the absence of off-flavours. The results indicate that materials having higher oxygen barrier properties slow down quality decay kinetics of extra virgin olive oil, suggesting that PETC and PETD could replace the traditional glass bottles, con
sistently with mechanical performance, which needs to be carefully tested

Other subjects

  • peroxyde
  • aptitud para la conservacion
  • analisis organoleptico
  • peroxidos
  • bottles
  • compuestos aromaticos
  • botellas
  • peroxides
  • organoleptic analysis
  • peroxydation des lipides
  • empaquetado
  • polyethylene
  • aldehydes
  • aceite de oliva
  • conditionnement
  • bouteille
  • temperature
  • aptitude a la conservation
  • acidez
  • olive oil
  • plastic film
  • aldehidos
  • temperatura
  • olio d'oliva; serbevolezza; acidità; perossidi; perossidazione lipidica; ossigeno; analisi organolettiche; film plastico; polietilene; bottiglie; confezionamento; temperatura; materiali per il confezionamento; composti aromatici; aldeidi
  • oxygen
  • peroxidacion lipidica
  • acidite
  • materiau de conditionnement
  • keeping quality
  • compose aromatique
  • aromatic compounds
  • huile d'olive
  • aldehyde
  • packaging
  • lipid peroxidation
  • oxigeno
  • materiales de empaque
  • acidity
  • oxygene
  • packaging materials
  • polietileno
  • analyse organoleptique
  • film plastique
  • pelicula plastica

From the journal

Italian Journal of Food Science (Italy)

ISSN : 1120-1770