Effect of Packaging Material on the Physicochemical Properties of Natural Extra Virgin Olive Oils and Their Shelf Life
Diğer yayınlar > Diğer · 2025
Yazarlar: Pervin UZUN, ORHAN EREN, Nurdan Akbaş, AYSUN SEHİRLİ, KADER ÇETİN, Oya Köseoğlu, ESMA KORKMAZ, ADNAN DAGDELEN, Aytaç Gümüşkesen
Diğer, Uluslararası, 2025,
Özet
In our study, extra virgin olive oil (Gemlik, Memecik, Gemlik+Memecik) was obtained from olives in the early and late harvest period. Different packaging types (dark and light-colored glass, dark and light plastic, and tin packaging) were used for estimating the shelf life of olive oil and changing quality criteria during the storage period. Olive oils were procured from Bornova Olive Research Institute. They were stored in the Central Research Institute of Food and Feed Control Oil and Oil Technologies Unit Laboratory at 25 ± 3 ° C for two years. Every four months; specific absorption value in UV light (K270 and K232), peroxide value, free fatty acidity, total bio-phenol content, oxidative stability, and have been recorded to determine the effect of these values on the harvest period of oil, packaging type and storage period. The experiment was planned with three replications according to the randomized plot design. Statistical analysis was made according to the jump statistics program. Comparison test of data with LSD was compared with 5% confidence. The results showed that the best packaging type to store olive oil is tin box and dark glass, light glass, dark and light color plastic packages. No migration was detected during the analyzes.