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|Title:||Storage behaviour of olive (Olea europaea L.) oil in different packages|
Sharma, P C
Storage of oil
|Abstract:||Storage behaviour of olive oil extracted from three promising cultivars (Olea europaea L. cv. Coratino, Leccino and Frantoio) was evaluated during storage up to 6 months after packing in transparent and amber coloured glass bottles. Coratino gave highest oil yield (42.15%) followed by Leccino (41.80%) and Frantoio (38.60%) on dry basis. Free fatty acids (FFAs) and peroxide value of oil of different cultivars ranged from 0.96-1.10% and 5.36-13.08%, respectively. Higher degree of unsaturation (Iodine Value) was recorded in cultivar Leccino followed by Frantoio, which decreased from initial values of 81.53 and 79.00 to 76.60 and 76.10, respectively during storage of 6 months. The olive oil from Coratino recorded highest value of total phenols (0.231 mg/g) as against only 0.088 mg/g in Leccino. During storage, oil from all the cultivars packed in either of the package (transparent or coloured) registered some increase in their FFAs, peroxide value, saponification value and unsaponifiable matter with corresponding decline in their Iodine Value and total phenols. Further, the oils packed in coloured/ opaque glass bottles exhibited comparatively less changes in quality characteristics during storage. Thus, packing of oil in coloured bottles seems to be more appropriate for better retention of quality during storage. However, the overall quality of all the oils remained well within the specified standards of the Prevention of Food Adulteration Act (PFA) and Codex Alimentarius Commission.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.65(03) [March 2006]|
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