Effect of packaging materials and storage conditions on sunflower oil quality

KUCUK M., Caner C.

JOURNAL OF FOOD LIPIDS, vol.12, no.3, pp.222-231, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 3
  • Publication Date: 2005
  • Doi Number: 10.1111/j.1745-4522.2005.00019.x
  • Journal Name: JOURNAL OF FOOD LIPIDS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.222-231
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Glass and polyethylenterephthalate (PET) bottles filled with sunflower oil were stored under both light and dark and with/without headspace to determine the effects of light, air, packaging materials and storage time on the stability of sunflower oil. Peroxide value (PV), free fatty acids, soap content and iodine number were measured to determine stability of sunflower oil every 3 months until 9 months. Glass bottles recorded lower oxidation values than oils packaged in PET The oxidation proceeded faster in packages stored in light than in darkness, and in those with headspace. The best quality oil was found stored in the dark, free of air and packed in glass and then in PET Even though glass gave the best protection against oxidation, PET bottles offer adequate protection (especially in the dark). This study showed that air packaging and storage time all have an effect on the stability of sunflower oil.