Effect of Container Type on the Quality of Extra Peanut Oil

Abstract:

The effects of packaging container on quality characteristics of peanut oil were investigated in this paper. Peanut oils were stored in two containers respectively: folding Polyethylene terephthalate (PET) bottles and common PET bottles. Peroxide value (PV), tocopherol and fatty acid composition of peanut oils were determined after 9 weeks of storage. Results showed that the PV of peanut oils in folding PET containers was significantly less than that of common PET bottle during storage period. The decrease extent of unsaturated and saturated fatty acid of peanut oils in folding PET containers was less than that of common PET sample. The degradation speed of fatty acid could be restrained by folding PET container. α-, and δ-tocopherol losses of peanut oil in the folding PET container were significantly reduced.

• Periodical: Advanced Materials Research (Volumes 550-553)
• Pages: 1937-1940
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.550-553.1937
• Online since: July 2012
• Authors: Xiao Li Liu, Ke Gang Wu, Xiang Hua Chai, Hong Peng Yu, Lin Chen, Xue Juan Duan
• Keywords: Container, Peanut Oil, Quality, Storage

References

[1] Yan-Hwa Chu and Hsia-Fen Hsu: Food Chem. Vol. 66 (1999), pp.29-34.

[2] R. S. Jonnala, N. T. Dunford and K. E. Dashiell: J. Food Anal. Vol. 19 (2006), pp.601-605.

[3] E. Psomiadou and M. Tsimidou: J. Agr. Food Chem. Vol. 50 (2002), pp.716-721.

[4] T. Kasprzycka-Guttman, M. Jarosz-Jarszewska and G. Litwinienko: Thermochim. Acta. Vol. 250 (1995), pp.197-205.

DOI: 10.1016/0040-6031(94)01941-9

[5] A. I. Méndez and E. Falqué: Food Control, Vol. 18 (2007), pp.521-529.

[6] T. Cecchi, P. Passamonti and P. Cecchi: Food Chem. Vol. 120 (2010), pp.730-735.

[7] T. Cecchi, P. Passamonti and P. Cecchi: Food Rev. Int. Vol. 25 (2009), pp.271-283.

[8] G. Pristouri, A. Badeka and M.G. Kontominas: Food Control. Vol. 21 (2010), pp.412-418.

[9] AOCS: Method Cd 8-53. Official methods and recommended practices of the American Oil Chemists' Society. Champaign, IL: AOCS Press(1990).

DOI: 10.1002/lipi.19970990510

[10] R. P Adams: Identification of essential oils components by gas chromatography/quadrupole mass spectroscopy. Carol Stream, IL, USA: Allured Publishing Corporation (2001).

[11] E. Katsanidis and P. B. Addis: Free Radical Bio. Med. Vol. 27(1999), pp.1137-1140.

[12] A. K. Kiritsakis: El aceite de oliva. Ediciones A. Madrid Vicente. Madrid: Spain Press(1992).

[13] N. Izquierdo, L. Aguirreza´bal, F. Andrade and V. Pereyra: Field Crop. Res. Vol. 77 (2002), pp.115-126.

[14] N. Frega, M. Mozzon and G. Lercker: J. Am. Oil Chem. Soc. Vol. 76 (1999), pp.325-329.

[15] J. Pereda, V. Ferragut, J. M. Quevedo, B. Guamis and A. J. Trujillo: J. Agr. Food Chem. Vol. 56 (2008), pp.7125-7130.

[16] M. Rahmani and A. S. Csallany: J. Am. Oil Chem. Soc. Vol. 75 (1998), pp.837-843.