Influence of packaging materials during different storage periods on the quality and purity parameters of Coratina olive oil | ||
| Sinai Journal of Applied Sciences | ||
| Articles in Press, Accepted Manuscript, Available Online from 28 October 2025 | ||
| Document Type: Researches | ||
| DOI: 10.21608/sinjas.2025.419599.1329 | ||
| Authors | ||
| hanaa Esmail Elgazzar* 1; Mohammed Abdel-Samie2; Seham Salah El-Din Gad3; Nahed Mohamed Atta4 | ||
| 1Food and Dairy technology sciences- faculty of Environmental Agriculture Sciences- Arish University | ||
| 2Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish University | ||
| 3Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish University, Egypt | ||
| 4Department of fats and oils- Food Technology Research Institute- Agriculture Research Center, Giza, Egypt | ||
| Abstract | ||
| This study carried out to evaluate changes in physical properties (RI and color), chemical properties (FFA, PV, K230 and 270 nm., ∆K, IV, SV and UNS), fatty acid composition, sensory evaluation (positive and negative attribute), AI and quality index of Coratina olive oil stored in two packaging container (dark glass bottles (dark GB), and clear plastic bottles (clear PET) for 30 months at room temperature. The results revealed that a moderate influence of both storage time and container types on the all previous mentioned parameters. Results showed that:- A slight increment in acidity of Coratina olive oil toward the end of storage periods (0.449 and 0.436%) for dark GB and clear PET respectively, but PV, K 232 and 270 nm. and ∆K values were (43.47 and 31.57 meqO2/kg), (1.726 and 0.391nm.), (0.162 and 0.320nm.), and (0.170 and 0.312) for dark GB and clear PET, respectively. Overall, there were a slight increase in palmitic acid (C16:0) in contrast, Oleic acid (C18:1), Linoleic acid (C18:2) and linolenic acid (C18:3) exhibited minor reductions throughout storage in both packaging materials. AI and QI values were strongly influence by container types and storage time. Storage Coratina olive oil in dark GB and clear PET bottles caused decrease in values of positive attributes (fruity, bitter, and pungent) and rancid flavor (as negative attributes) appeared and it increased by the increasing of the storage time. | ||
| Keywords | ||
| Coratina olive oil; storage period; packaging materials; physico-chemical properties; purity parameters and sensory attributes | ||
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