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Journal of Food Science and Technology

, Volume 52, Issue 4, pp 1948–1959 | Cite as

Effect of containers on the quality of Chemlali olive oil during storage

  • Boutheina Gargouri
  • Akram Zribi
  • Mohamed BouazizEmail author
Original Article

Abstract

This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K232 and K270), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease (p < 0.05) in the antioxidant contents (carotenes, chlorophylls and total phenols) was observed in the oil stored in the clear glass bottles and PE containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.

Keywords

Chemlali extra-virgin olive oil Storage time Packaging materials Oil quality 

Notes

Acknowledgments

The authors would like to thank the “Ministère de l’Enseignement Supérieur et de la Recherche Scientifique, Tunisia” for the support of this research work. They also wish to extend their thanks to Mrs. Leila MAHFOUDHI, an English teacher at the Sfax Faculty of Science, for having proofread this paper and they are grateful to Dr. Mohamed MAKNI, for his precious help with statistical analyses.

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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Boutheina Gargouri
    • 1
  • Akram Zribi
    • 1
  • Mohamed Bouaziz
    • 1
    • 2
    Email author
  1. 1.Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
  2. 2.Institut Supérieur de Biotechnologie de SfaxUniversité de SfaxSfaxTunisia

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