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). Control and enriched EVOO was analysed after 30, 60 and 90 days for various parameters. Bio-enrichment of EVOO with EO combined with packaging in brown glass enabled maintenance of the highest amounts of chlorophyll and carotenoids after 90 days of accelerated photo-oxidation. The lowest total phenols content was found in EVOO without EO packed in transparent glass. EO enrichment and brown packaging preserved higher levels of antioxidant activity but could not preserve the oxidation indices until the end of the period of light exposition.
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| http://dx.doi.org/10.1007/s13197-018-3357-x | DOI Listing |
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