Interaction of packaging materials and vegetable oils: oil stability

Tawfik, Manal; Huyghebaert, André

doi:10.1016/s0308-8146(97)00202-1

Cited by 73 publications

(54 citation statements)

References 19 publications

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“…The evolution of this chemical parameter shows slightly lower values in the olive oils stored in tin containers than in dark glass bottles. These results agree with the study performed by Tawfik and Huyghebaert (1999) during 2 months that confirmed the increase of acidity in olive oil over time. A similar effect was reported by Méndez and Falqué (2007) after 3 and 6 months of storage.…”

Section: Changes In Free Fatty Acidssupporting

confidence: 93%

“…Moreover, the storage temperature, the use of nitrogen atmosphere and the reduction of the oxygen in the headspace volume can appreciably control quality changes during storage time. The balance between stability and autoxidation should be controlled, and the optimum storage conditions should be well known (at high, low or RT, exposure to air and light) as well as the container type for the storage (polyethylene terephthalate, PET, Tetra-Brik1, clear or brown glass bottles) (SamaniegoSánchez et al 2012;Tawfik and Huyghebaert 1999).…”

Section: Introductionmentioning

confidence: 99%

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

2014

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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 (K 232 and K 270 ), 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.

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Section: Changes In Free Fatty Acidssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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

2014

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“…The second polyunsaturated fatty acid in studied oils was linoleic acid, whose share did not exceed 18 . In total, the share of these essential fatty acids amounted to [52][53][54][55][56][57][58][59][60][61][62][63][64][65][66][67][68][69][70][71] . The values of n-3:n-6 fatty acid ratio calculated for the flaxseed oils were significantly differentiated, from 4.3:1 sample no 4 to 2.3:1 sample no 3 .…”

Section: Fatty Acid Composition Of Fresh Axseed Oilsmentioning

confidence: 99%

Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life

et al. 2016

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“…Apesar de desempenharem o papel de uma boa barreira física contra o oxigênio e odores, o produto fica mais exposto à luz ambiente, além de permitir a alta permeabilidade ao vapor d'água, o que pode afetar a estabilidade oxidativa do óleo (TAWFIK; HUYGHEBAERT, 1999;DATAMARK, 2006).…”

Section: Peróxido Do óLeo De Girassolunclassified