Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions

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 degrees C and 37 degrees C). Olive oil packaged in tinplated 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, Delta K, 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 degrees C, and after 60 days at 37 degrees C. Samples stored in B retained EVOO specifications throughout storage at 22 degrees C and had a 100 days shelf life at 37 degrees C. Conclusively, results showed that B packaging proved to be more suitable for all olive oil samples even for those exposed to abuse temperatures.