Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

Abstract

In this paper, the influence of light storage and the exposure on quality parameters of a monovarietal extra virgin olive oil packaged in polyethylene terephthalate (PET) bottles were investigated. Coloured PET bottles (clear, green, orange, white and blue) were stored under different artificial lighting conditions in order to simulate the market environment (one fluorescent cool white lamp) and to perform an accelerated test (four fluorescent cool white lamps); storage in the dark was considered as a control. Total peroxide value, polyphenols, chlorophyll and carotenoids contents were, among the ones tested, the quality indexes most affected by lighting and were useful to investigate the bottle colour influence. Concerning the global quality of olive oil, under one fluorescent lamp, the best performances were obtained using blue and white PET bottles; whereas under accelerated conditions, the differences in the protection efficacy offered by the differently coloured bottles were reduced.

Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage

“…Extra‐virgin olive oil (EVOO) is obtained from olives solely by mechanical or other physical processes. The presence of natural antioxidant components such as carotenoids, chlorophylls, and tocopherol is a typical characteristic of EVOO, which is an advantage in comparison with other vegetable oils that have these components removed because of the refining process they are submitted (Rizzo, Torri, Licciardello, Piergiovanni, & Muratore, ). Other important characteristic of EVOO is the predominance of monounsaturated fatty acids over the unsaturated ones, hence the intake of EVOO presents positive results in the increase of HDL (High‐Density Lipoproteins) and reduction of LDL (Low‐Density Lipoproteins) oxidation (Piscopo & Poiana, ).…”

“…Materials which have been used for olive oil packaging, that are mainly sold in bottles, include glass, metals, and more recently plastics (Pristouri et al, ; Rizzo et al, ). In the past few years, there was an increased interest in developing environmentally friendly packaging, as those are biodegradable, are produced from renewable resources, and are an attractive alternative to substitute synthetic and nonbiodegradable plastics (Carpiné, Dagostin, Bertan, & Mafra, ; Iahnke, Costa, Rios, & Flores, ).…”

Light barrier properties of extra virgin olive oil (EVOO) glass bottles—Effect of glass colour and decoration

“…Light transmission reference (Tr) at 550 nm obtained for sample A and B was 87% and 86%, ie, higher than 85% and therefore attends the specification as transparent glass according to the National Standard . Rizzo also demonstrated that clear plastic bottle showed a light transmittance of 80% to 90% from 400 to 700 nm.…”

“…Rizzo demonstrated that the best light barrier property was for the white PET bottle (opaque plastic), but it still showed a light transmittance around 20% to 30% in the chlorophyll light absorption range (400‐500 nm and 600‐700 nm). Green, orange, and blue PET bottles showed a light transmittance around 50% to 80% in the same wavelength range . Although the colour may appear darker, it does not always have a sufficient light barrier to protect the product at a specific wavelength.…”

“…The presence of oxygen scavengers dispersed in PET bottles demonstrated lower oxidation level for EVOO in dark storage as it provides a barrier to O 2 diffusion from the atmosphere, but not against light . Even different coloured PET bottles (clear, green, orange—transparent plastic, white and blue—opaque plastic) used for EVOO by Rizzo showed rapid degradation of chlorophylls measured at 670 nm under the light of 1 and 4 fluorescent lamps.…”