Abstract
• Shelf life of EVOO packaged in tin-plated steel containers at 22 °C was 80 days. • Shelf life of EVOO packaged in tin-plated steel containers at 37 °C was 60 days. • Shelf life of EVOO packaged in bag-in-box containers at 22 °C was 120 days. • Shelf life of EVOO packaged in bag-in-box containers at 37 °C was 100 days. • Bag-in-box retains EVOO quality longer than tin-plated steel. The effect of bag-in-box (B) packaging material on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0–120 days) and temperature (22 °C and 37 °C). Olive oil packaged in tin-plated steel (S) containers served as control. Olive oil sampling was carried out every 20 days, assessing quality deterioration by monitoring multiple quality parameters: acidity, PV, K 232 , K 270 , ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Based mainly on acidity, PV, K 232 , and K 270 values, samples packaged in S could no longer rank as EVOO after 80 days of storage at 22 °C, and after 60 days at 37 °C. Samples stored in B retained EVOO specifications throughout storage at 22 °C and had a 100 days shelf life at 37 °C. Conclusively, results showed that B packaging proved to be more suitable for all olive oil samples even for those exposed to abuse temperatures.
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