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Effect of selected storage conditions and packaging materials on olive oil quality
Author(s) -
Kiritsakis A. K.,
Dugan L. R.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540820
Subject(s) - aluminum foil , olive oil , polyethylene , foil method , sunlight , materials science , plastic packaging , composite material , food science , chemistry , optics , layer (electronics) , physics
Transparent glass and polyethylene plastic bottles filled with virgin olive oil were stored in diffused room light and direct sunlight (ca 4 hrs a day in sunlight and the remainder of the day in diffused light). In each case one‐half of the containers were covered completely with aluminum foil. The oxidation of all oil samples proceeded slowly in darkness, faster in diffused light and even faster in direct sunlight. Glass packaging materials gave better protection against oxidation than polyethylene plastic bottles. Significant destruction of the color of oil was observed under different light conditions.