摘要
This study was performed to evaluate changes in physicochemical and sensory attributes of olive oil stored in different packaging materials for up to 60 days.The olive oil samples from a local company(Ajlon-Jordan)were stored in containers made from glass,tinplate,and plastic for two months at 25℃with quality attributes analyzed at selected time intervals.The results showed that as time increased from 0 to 60 days the acidity and peroxide values(PV)of the oil increased while antioxidant activities,total phenolics,and sensory attributes decreased.The samples in the glass container exhibited the lowest acidity(1.25%to 1.53%)and PV(6.13 to 7.17 milliequivalents meq/kg)values followed by those stored in the plastic and tinplate containers.The lowest antioxidant activities and total phenolics values were recorded in oil from the tinplate container while no significant difference(p≤0.05)was found for samples in the glass and plastic containers.The oil in the tinplate container had the highest values of sedimentation(0.17%).The glass container provided the best protection to oil samples as indicated by the best sensory properties,followed by plastic and tinplate containers.
