Extra virgin olive oil stored in a bag-in-box lasts longer

A further confirmation of the effectiveness of the packs bag-in-box on the qualitative characteristics of the extra virgin olive oil comes fromIoannina University in Greece where researchers have studied its conservation as a function of time and temperature. For a comparative evaluation, as a benchmark the olive oil packed in l was takentinned steel rods.
Sampling of olive oil has been carried out every 20 days, evaluating the deterioration of quality on the basis of multiple qualitative parameters: acidity, PV (peroxide number), K232 and K270 (the parameters that measure the absorption of ultraviolet rays), Delta K (measures the secondary oxidation state), color, total phenolic content, FA composition and volatile compounds profile. Samples packaged in tin-plated steel cans could no longer be classified as extra virgin after that 80 days of storage at 22 degrees and after 60 days at 37 degrees. The samples kept in bag-in-box instead maintained the extra virgin specifications throughout their storage a 22% and have had a shelf life of 100 days at 37 degreesi.
In conclusion, the researchers recorded, the results showed that bag-in-box packaging proved to be more suitable for all olive oil samples even for those exposed to higher temperatures.