Is it advisable to store olive oil in PET bottles?

Food Reviews International

Volumn 25, Issue 4, 2009, Pages 271-283

  Cecchi, Teresa ^a   Passamonti, Paolo ^b   Cecchi, Patrizio ^c  

^a ITIS Montani   (Italy)

^b UNIVERSITY OF CAMERINO   (Italy)

^c UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Extra virgin olive oil; Flavor markers; Free acidity; Glass bottle; Peroxide value; Polyethylene terephthalate (PET) bottle; Rancidity; Shelf life; Spectrophotometric assay; Storage conditions

Indexed keywords

EXTRA VIRGIN OLIVE OIL; PEROXIDE VALUE; POLYETHYLENE TEREPHTHALATES (PET); RANCIDITY; SHELF LIFE; SPECTROPHOTOMETRIC ASSAYS; STORAGE CONDITION;

CONTAINERS; GLASS; OLIVE OIL; STORAGE (MATERIALS);

GLASS BOTTLES;

EID: 74149094250     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559120903155743     Document Type: Article

References (61)

1. Servili, M.; Selvaggini, R.; Esposto, S.; Taticchi, A.; Montedoro, G.; Morozzi, G. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr. A, 2004, (1-2), 113-127.
2. Del Nobile, M.A.; Ambrosino, M.L.; Sacchi, R.; Masi, P. Design of plastic bottles for packaging of virgin olive oil. J. Food Sci. 2003, 68, 170-175.
3. Kanavouras, A.; Hernandez-Munoz, P.; Coutelieris, F.A. Packaging of Olive Oil: Quality Issues and Shelf Life Predictions. Food Rev. Int. 2006, 22, 1-24.
4. Kiritsakis, A.; Kanavouras, A.; Kiritsakis, K. Chemical analysis, quality control and packaging issue of olive oil. Eur. J. Lipid Sci. Technol. 2002, 104, 628-638.
5. Tawfik, M.S.; Huyghebaert, A. Interaction of packaging materials and vegetable oils: oil stability. Food Chem. 1999, 64, 451-459.
6. Guttierez, F.R.; Herrera, C.G.; Guttierez, G.-Q. Estudio de la cinetica de evolution de los indices de calidad del aceite de oliva virgen durante su conservation en envases comerciales. Grasas Aceites, 1988, 39, 245-253.
7. Kiritsakis, A.K.; Dugan, L.R. Effect of selected storage conditions and packaging materials on olive oil quality. J. Am. Oil Chem. Soc. 1984, 61, 1868-1870.
8. Lopez-Cervantes, J.; Sanchez-Machado, D.I.; Simal-Lozano, J.; Paseiro-Losada, P. Migration of ethylene terephthalate oligomers from roasting bags into olive oil. Chromatographia 2003, 58 (5/6), 321-326.
9. Castle, L.; Mayo, A.; Crews, C.; Gilbert, J. Migration of polyethylene terephthalate (PET) oligomers from PET plastics into foods during microwae and conventional cooking and into bottled beverages. J. Food Protect. 1989, 52, 337-342.
10. Dobias, H.; Voldrich, M.; Proks, M. Migration of polyethylene terephthalate oligomers from packaging into food simulant liquids. Potravinarske Vedy 1996, 14 (1), 25-32.
11. Monteiro, M.; Nerin, C.; Reyes, F.G.R. Determination of UV stabilizer in PET bottles by high performance-size exclusion chromatography. Food Add. Contamin. 1996, 13, 575-586.
12. Monteiro, M.; Nerin, C.; Reyes, F.G.R. Migration of Tinuvin P, a UV stabilizer, from PET bottles into fatty-food simulants. Packaging Tech. Sci. 1999, 12, 241-248.
13. Ashby, R. Migration from polyethylene terephthalate under all conditions of use. Food Addit. Contam., 1988, 5 (Suppl. 1), 485-492.
14. Tehrany, E.A.; Desobry, S. Partition coefficients in food/packaging systems: A review. Food Addit. Contam. 2004, 21 (12), 1186-1202.
15. Feigenbaum, A.; Dole, P.; Aucejo, S.; Dainelli, D.; De la Cruz Garcia, C.; Hankemeier, T.; N'Gono, Y.; (...), Voulzatis, Y. Functional barriers: Properties and evaluation. Food Addit. Contam. 2005, 22 (10), 956-967.
16. Rosca, I.D.; Vergnaud, J.-M. Approach for a testing system to evaluate food safety with polymer packages. Polym. Test. 2006, 25 (4), 532-543.
17. Kontominas, M.G.; Goulas, A.E.; Badeka, A.V.; Nerantzaki, A. Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions. Food Addit. Contam. 2006, 23 (6), 634-641.
18. Begley, T.H.; Biles, J.E.; Cunningham, C.; Piringer, O. Migration of a UV stabilizer from polyethylene terephthalate (PET) into food simulants. Food Addit. Contam. 2004, 21 (10), 1007-1014.
19. Dopico-García, M.S.; López-Vilariñó, J.M.; González-Rodríguez, M.V. Antioxidant content of and migration from commercial polyethylene, polypropylene, and polyvinyl chloride packages. J. Agric. Food Chem. 2007, 55 (8), 3225-3231.
20. Grob, K. The future of simulants in compliance testing regarding the migration from food contact materials into food. Food Control 2008, 19, 263-268.
21. Tekaya, I.B.; Amor, I.B.T.B.; Belgaied, S.; El Atrache, A.; Hassouna, M. Study of olive oil packaging in plastic materials. Sci. Aliment. 2007, 27 (3), 214-233.
22. Jung, T.; Derra, R.; Hingerl, A. Determination of antimony in olive oil by atomic absorption spectrometry. Deutsche Lebensm.-Rundsch. 2006, 102 (4), 150-153.
23. Sajilata, M.G.; Savitha, K.; Singhal, R.S.; Kanetkar, V.R. Scalping of flavors in packaged foods. Comprehensive Reviews in Food Science and Food Safety 2007, 6 (1), 17-35.
24. Franz, R. Programme on the recyclability of food-packaging materials with respect to food safety considerations: Polyethylene terephthalate (PET), paper and board, and plastics covered by functional barriers. Food Addit. Contam. 2002, 19 (SUPPL.), 93-110.
25. García, R.S.; Silva, A.S.; Cooper, I.; Franz, R.; Losada, P.P. Revision of analytical strategies to evaluate different migrants from food packaging materials. Trends Food Sci. Technol. 2006, 17 (7), 354-366.
26. Silva, A.S., García, R.S., Cooper, I., Franz, R., Losada, P.P. Compilation of analytical methods and guidelines for the determination of selected model migrants from plastic packaging. Trends Food Sci. Technol. 2006, 17 (10), 535-546.
27. Reeves, B.J. An ultraviolet spectrophotometric method as an alternative test for determining overall migration from aromatic polyester packaging materials into fatty food oils. Food Addit. Contam. 1997, 14 (6-7), 591-599.
28. Stoffers, N.H.; Stormer, A.; Bradley, E.L.; Brandsch, R.; Cooper, I.; Linssen, J.P.H.; Franz, R. Feasibility study for the development of certified reference materials for specific migration testing. Part 1: Initial migrant concentration and specific migration. Food Addit. Contam. 2004, 21 (12), 1203-1216.
29. Coutelieris, F.A.; Kanavouras, A. Experimental and theoretical investigation of packaged olive oil: Development of a quality indicator based on mathematical predictions. J. Food Eng. 2006, 73, 85-92.
30. Brody, A. Strategies for polyester packaging. Food Technol. 2001, 55 (2), 68-69.
31. Brody, A. New food packaging polymer and processing technique. Food Tecnol. 2000, 54 (12) 72.
32. Vermeiren, L.; Devlieghere, F.; van Beest, M;. de Kruijf, N.; Debevere, J. Developments in the active packaging of foods. Trends Food Sci. Technol. 1999, 10, 77-86.
33. Lange, J., Wyser, Y. Recent Innovations in Barrier Technologies for Plastic Packaging - A Review. Packag. Technol. Sci. 2003, 16 (4), 149-158.
34. Azeredo, H.M.c.d. Nanocomposites for food packaging applications. Food Res. Int. 2009, 42, 1240-1253.
35. Laguardia, L.; Cremona, A.; Vassallo, E.; De Mitri, R. Superficial treatment using plasma processes on polymer films used for packaging. Italian J. Food Sci. Special issue, Primo convegno nazionale Shelf Life degli alimenti confezionati, Milano 11-13 Giugno 2003.
36. Leterrier, Y. Durability of nanosized oxygen-barrier coatings on polymers. Progr. Mater. Sci. 2003, 48 (1), 1-55.
37. Cruz, S.A., Zanin, M., Nerin, C., De Moraes, M.A.B. Study of barrier properties and chemical resistance of recycled PET coated with amorphous carbon through a plasma enhanced chemical vapour deposition (PECVD) process. Food Addit. Contam. 2006, 23 (1), 100-106.
38. Kanavouras, A.; Hernandez-Munoz, P.; Coutelieris, F. A. Shelf life predictions of packaged olive oil using flavor compounds as markers. Eur. Food Res. Technol., 2004, 219 (2), 190-198.
39. Kanavouras, A.; Coutelieris, F.A. Shelf-life Predictions for Packaged Olive Oil based on Smulations. Food Chem. 2006, 96 (1), 48-55.
40. Kanavouras, A.; Hernandez-Munoz, P.; Coutelieris, F.; Selke, S. Oxidation derived flavor compounds as quality indicators for packaged olive oil. J. Am. Oil Chem. Soc. 2004, 81, 251-257.
41. Coutelieris, F.; Kainourgiakis, M.E. Stubos, A.K. Low peclet mass transport in assemblages of spherical particles for two different adsorption mechanisms. J. Colloid Interf. Sci. 2003, 264, 20-29.
42. Tateo, F.; Cucurachi, A.; Cucurachi, S. Quality and shelf-life problems of olive oil. In: Shelf-life Studies of Foods and Beverages. Chemical, Biological, Physical and Nutritional Aspects. Charalampous, G. Ed.; Elsevier Science Publishers: Amsterdam, The Netherlands, 1993; 451-467.
43. Morales, M.T.; Rios, J.J.; Aparicio, R. Changes of the volatile compounds of virgin olive oil during oxidation: flavours and off-flavours. J. Agric. Food Chem. 1997, 45, 2666-2673.
44. Del Nobile, M.A.; Bove, S.; La Notte, E.; Sacchi, R. Influence of packaging geometry and material properties on the oxidation kinetic of bottled virgin olive oil. J. Food Eng. 2003, 57, 189-197.
45. Angerosa, F.; Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G.F. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A. 2004, 1054, 17-31.
46. Frankel, E.N. Formation of headspace volatiles by thermal decomposition of oxidized fish oil vs. oxidized vegetables oils. J. Am. Oil Chem. Soc. 1993, 70, 767-772.
47. Satue, M.T.; Huang, S. W.; Frankel, E.N. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J. Am. Oil Chem. Soc. 1995, 572, 1131-1137.
48. Guttierez, F.R.; Garrido-Fernandez, J.; Gallardo-Guerrero, L.; Gondul-Rojas, B. Action of chlorophylls on the stability of virgin olive oil. J. Am. Oil Chem. Soc. 1992, 69 (9), 866-871.
49. Dekker, M.; Kramer, M.; van Beest, M.; Luning, P. Ed. (2002). Modeling oxidative quality changes in several packaging concepts. In Proceedings of Worldpak 2002, 13th IAPRI conference on packaging, 297-303 (East Lansing, MI June 23-28, 2002). Boco Raton, FL: CRS Press.
50. Torres, M.M.; Maestri, D.M. Chemical composition of Arbequina virgin olive oil in relation to extraction system and storage conditions. J. Sci. Food Agric. 2006, 86, 2311-2317.
51. Méndez, I.; Falqué, E. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 2007, 18, 521-529.
52. Gutiérrez, F.; Fernández, J.L. Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oils is no longer of "extra" quality. J. Agric. Food Chem. 2002, 50, 571-577.
53. Paganuzzi, V.; De Lorgi, F.; Malerba, A. Infuence of aging and temperature on some parameters mandated by the EEC regulation No. 2568/91 on olive oil. Riv. Ital. Sostanze Gr. 1997, 74, 231-239.
54. Kaya, A.; Tekin, A.R.; Oner, M.D. Oxidative stability of sunflower and olive oil: comparison between a modified active oxygen method and long term storage. Lebensmittel-Wiss. Und Technologie. 1993, 26, 464-468.
55. Cecchi, T.; De Marco, C.; Passamonti, P.; Pucciarelli, F. Analytical definition of the quality of extra-virgin olive oil stored in polyethylene terephthalate bottles. J. Food Lipids 2006, 13, 251-258.
56. Sacchi, R.; Savarese, M.; Del Regno, A.; Paduano, A.; Terminiello, R.; Ambrosino, M. L. Shelf Life of Vegetable Oils Bottled in Different Scavenging Polyethyleneterephthalate (PET) Containers. Packag. Technol. Sci. 2008; 21, 269-277.
57. Gambacorta, G.; Del Nobile M.A.; Tamagnone, P.; Leonardi, M.; La Notte, E. Influence of the oxigen barrier properties of the package on the shelf-life of extra virgin olive oil. Ital. J. Food Sci. Special issue, Primo convegno nazionale Shelf Life degli alimenti confezionati, Milano 11-13 Giugno 2003.
58. Bauer, L., García, P.F., Wintermantel, E., Schlögl, M. Artificial nutrition from beverage bottles. Kunstst. Int. 2007, 97 (7), 69-71.
59. Georgakellos, D.A. Evaluation of life cycle inventory results using critical volume aggregation and polygon-based interpretation. J. Clean. Prod. 2005, 13 (6), 567-582.
60. Boskou, Di., Ed. Olive oil: chemistry and technology. AOCS Press: Champaign, IL, 2006.
61. Hamilton, R.S.; Rossell, J.B. Analysis of Oils and Fats; Elsevier Applied Science: London, UK, 198623-32.