Effects of packaging and storage temperature on the quality of Pistacia lentiscus seed oil
DOI:
https://doi.org/10.13171/mjc02504031817mezniAbstract
This study aimed the determination of the effect of packaging and storage temperature on the chemical characteristic of Pistacia lentiscus seed oil. The oil was extracted, from mature fruits, using a pressing method. To assess the effects of temperature and light, the extracted oil was placed in two different temperatures; 40°C and 25°C. In each temperature three different bottles were used; transparent, semi-transparent and opaque. Three replicates for each treatment were removed after 30, 60 and 90 days of storage. Free fatty acids (FFA), Peroxide value and total phenol content were analysed. Results showed that there was a minimum increase in the free fatty acids level in all oils studied. The results of changes in peroxide values of oils studied showed a slight increase over the first 40 days followed by a decrease in all values. All studied oils showed a decrease in total phenol content during storage. The decrease of this parameter was more important at 40°C.References
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