ArticleFoods (Basel, Switzerland)2026
Evaluating the Effect of Packaging Materials on Extra Virgin Olive Oil Quality Under Simulated Household Use and Storage Conditions.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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11 authors.
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Abstract
Extra virgin olive oil (EVOO) is prone to oxidative degradation during storage, especially after opening, when exposure to oxygen and light accelerates the depletion of antioxidants and promotes the formation of oxidation products, including hydroperoxides and C
methodsPET, BB, and CPT containers (3 L) were totally filled with the same EVOO and stored at 25 °C under a 12 h light/dark cycle, with 75 mL withdrawn daily for 40 days to mimic consumer use. Every 10 days, regulatory quality indices (free acidity (FA), peroxide value (PV), K
resultsFree acidity, K
conclusionsOverall, the EVOOs stored in BB, followed by CPT, showed higher oxidative stability than those stored in PET, resulting in prolonged "extra virgin" classification and improved preservation of antioxidant content, volatility profile, and sensory quality during consumer-level storage.
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