Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine

Jehad Abbadi^1, , Ibrahim Afaneh², Ziad Ayyad², Fuad Al-Rimawi³, Wadie Sultan³ and Khalid Kanaan³

¹Department of Biology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine

²Department of Food Technology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine

³Department of Chemistry and Chemical Technology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine

Cite this paper:
Jehad Abbadi, Ibrahim Afaneh, Ziad Ayyad, Fuad Al-Rimawi, Wadie Sultan and Khalid Kanaan. Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine. American Journal of Food Science and Technology. 2014; 2(5):162-174. doi: 10.12691/ajfst-2-5-5

Abstract

The quality of extra virgin olive oil (EVOO) is intimately affected by packaging material and storage temperature. In this study, the influence of packaging materials and elevated temperature on EVOO quality was investigated during six months. At ambient temperatures, oil maintained EVOO when stored in glass, polyethylene terephthalate (PET), high density polyethylene (HDPE), cans and Pottery in terms of chemical tests (acidity, peroxide value, K₂₃₂, and K₂₇₀). Loss of phenols was the highest in pottery-stored oil and the lowest was found in glass-stored oil. Only PET-stored oil maintained the EVOO grade in terms of sensory evaluation when stored at room temperature. At elevated temperature, oil stored in all packaging materials lost extra virgin quality in terms of chemical tests. The loss of phenols was the largest in HDPE and smallest in cans-stored oil. Sensory evaluation, maintained glass-stored oil and PET-stored oil as EVOO. This study has reaffirmed that at both storage temperatures, the best container in maintaining the EVOO quality was glass and the worst was pottery. Grading of stored olive oil under investigation using sensory evaluation solely was not sufficient. Also it was clear that the absorption coefficient K₂₇₀ was the most sensitive determinant chemical test that determines the quality of stored olive oil and could be used as a rapid indicator test.

Keywords:
Olea europaea L. olive oil oil oxidation stability indicators storage conditions packaging materials

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