Evaluation of Selected Quality Degradation Indices for Palestinian Extra Virgin Olive Oil Bottled in Different Packaging Materials upon Storage under Different Lighting Conditions  

作　　者：Ibrahim Abdullah Afaneh Jehad Abbadi Ziad Ayyad Wadie Sultan Khalid Kanan 

机构地区：[1]Department of Food Technology, College of Science and Technology, Al-Quds University, Abu Dies, P.O. Box 20002, Jerusalem, Palestine [2]Department of Biology, College of Science and Technology, Al-Quds University, Abu Dies, P.O. Box 20002, Jerusalem, Palestine [3]Department of Chemistry and Chemical Technology, College of Science and Technology, Al-Quds University, Abu Dies, P.O. Box 20002, Jerusalem, Palestine

出　　处：《Journal of Food Science and Engineering》2013年第5期267-283,共17页食品科学与工程（英文版）（美国）

摘　　要：The 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.

关 键 词：ACIDITY oil oxidation olive oil stability indicators storage conditions 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TU113.667[轻工技术与工程—食品科学与工程]