Shelf Life Quality and Bioactive Constituents of Virgin Olive Oil Affected by Packaging Type and Storage Period

Ferweez, Hussein; Elsyiad, Samy Ibrahim; Abddullah, Taghreed Mohamed; Mehanni, Abul-Hamd Elsaid

doi:10.21608/nvjas.2023.188700.1159

Shelf Life Quality and Bioactive Constituents of Virgin Olive Oil Affected by Packaging Type and Storage Period

Document Type : Original Research

Authors

¹ Fac. of Agric., Dept. of Food Sci. and Techno, New Valley University, Egypt.

² Fac. of Agric., Dept. of Food Sci. and Techno, Assiut University, Egypt.

³ Fac. of Agric., Dept. of Food Sci. and Nutri. Sohag University, Egypt.

10.21608/nvjas.2023.188700.1159

Abstract

One of the few oils is virgin olive oil, consumed without any chemical treatment. It is likely that the actual storage period and packing type reflect actual changes in the virgin olive oil matrix. So, this work was carried out to study the effect of storage period and packaging container types on the bioactive constituents of virgin olive oil.
The results indicated that the storage period had a significant effect on the bioactive constituents of virgin olive oil. A gradual and significant decrease in total sterols, carotenoids, chlorophyll, polyphenols, and tocopherols occurred with a storage period of extended 6 months. There were significant differences in the bioactive constituents of olive oil among the storage containers, i.e., transparent glass, brown glass, transparent polyethylene terephalate brown polyethylene terephalate, and tinplate cans. Brown glass container recorded the lowest loss values of total sterol, carotenoids, and chlorophylls; however, the highest loss values were recorded for transparent polyethylene terephalate. Therefore, it is seen that the storage period and packaging type standards for virgin olive oil can be to meet consumer requirements. Tinplate cans recorded the lowest loss values of total polyphenols and tocopherols. There were significant interactions between storage period and container type for all bioactive constituents.
Therefore, it is seen that the storage period and packaging type standards for virgin olive oil can be to meet consumer requirements. Some olive oils stored in plastic bottles (the commercially traditional container) are not adequate for storage, and brown glass remains a better container under the study.

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