Effect of packaging materials on quality of olive oil

25 November 2014

Researchers at the Al-Quds University in Palestine studied the influence of packaging materials and elevated temperature on extra virgin olive oil (EVOO) quality. Loss of phenols was the highest in pottery and the lowest in glass. 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. This study reaffirmed that at both storage temperatures, the best container in maintaining the EVOO quality was glass and the worst was pottery. An article about the research is published in the American Journal of Food Science and Technology.
Click here for the article (280 kB).

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