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dc.contributor.authorAyyad, Ziad
dc.contributor.authorKanan, Khalid
dc.contributor.authorAbbadi, Jehad
dc.date.accessioned2018-08-18T11:45:05Z
dc.date.available2018-08-18T11:45:05Z
dc.date.issued2013-05-20
dc.identifier.issn2164-5795
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/753
dc.description.abstractThe effect of packaging materials and lighting conditions on quality of extra virgin olive oil (EVOO) was investigated during six months. The results highlighted an influence of light and type of packaging material on EVOO-quality with storage time. At shelf, all packages maintained EVOO at the end of storage in terms of acidity, peroxide value, K232, while K270 exceeded limit of EVOO in glass and PET-stored oil. Loss of phenols was the highest in glass-stored oil and the lowest in high-density polyethylene (HDPE)-stored oil. In terms of sensory evaluation, glass-stored oil lost EVOO grade after three months and its edible compliance after six months, while HDPE-stored oil maintained EVOO grade 90 days and was virgin after six months. In extended lighting, acidity, peroxide value and K232 did not exceed EVOO grade, while K270 exceeded EVOO grade after 30 days in glass and polyethylene terephthalate (PET)-stored oil and after 90 days in HDPE. The loss of phenols was the largest in glass and smallest in HDPE-stored oil. Glass stored-oil lost organoleptic edible compliance before 90 days, while that in PET was virgin at 90 days and that in HDPE maintained EVOO quality 90 days. At the end of experiment, oils in all packages were not edible. In dark, all packages maintained oil in EVOO quality in terms of all indices. The loss of phenols was marginal but was the least in glass and the highest in HDPE. It was concluded that HDPE bottles conserve stored olive oil at shelf or illumination better than PET or glass, while in dark, glass was superior over plastic.en_US
dc.description.sponsorshipThe authors wish to express their gratitude to the staff in the Palestinian Standard Institution (PSI) for their help in running the sensorial analysis for the samples namely Miss Tagreed Shhadeh.en_US
dc.language.isoen_USen_US
dc.publisherDavid Publishingen_US
dc.subjectAcidityen_US
dc.subjectoil oxidationen_US
dc.subjectolive oilen_US
dc.subjectstability indicatorsen_US
dc.subjectstorage conditionsen_US
dc.titleEvaluation of selected quality indicators of extra virgin olive oil bottled in different packaging materials upon storage under different lighting conditionsen_US
dc.typeArticleen_US


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