The effect of L. essential oil and different packaging systems on the photo-oxidative stability of extra-virgin olive oil.

This study was performed to determine the effect of the addition of L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux).