THE EFFECT OF POLYETHYLENE TEREPHTHALATE PACKAGING AND STORAGE CONDITIONS ON FATTY ACIDS PROFILE AND SOME QUALITY FACTORS OF COMMON OILS IN IRAN

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MOUSAVI KHANEGHAHA A.; MIZANI M.; SHOEYBI SH.; GHARACHORLOO M.; SHAHRESTANI M.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:2 (34) Page(s): 45-56

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Title

THE EFFECT OF POLYETHYLENE TEREPHTHALATE PACKAGING AND STORAGE CONDITIONS ON FATTY ACIDS PROFILE AND SOME QUALITY FACTORS OF COMMON OILS IN IRAN

Author(s)

Keywords

CANOLA OILQ3

FATTY ACIDS PROFILEQ3

PET PACKAGINGQ3

QUALITY FACTORSQ3

SUNFLOWER OILQ3

Abstract

Introduction: The effect of PET PACKAGING and different storage conditions on the FATTY ACIDS PROFILE and some QUALITY FACTORS in three different types of commercial oils in Iran consisting of sunflower seed, canola, and mixed oils (sunflower, soya bean, and cotton seed oils) were studied.Materials and Methods: Fatty acid profile and chemical characteristic namely; peroxide, iodine values, free fatty acid content, induction period and color, were determined (with and without PET pieces) after 20 and 60 days storage at 25 and 45oC.Results: The results showed that time, temperature of storage, and presence of PET pieces have significantly affected the QUALITY FACTORS, therefore storage at 45oC for 60 days with the presence of PET pieces increased the peroxide value by 3.11%, the free fatty acid content by 1.35% with decreased the induction period of these three types of oils by about 1.38%. This might cause the oils unacceptable, according the standards.Conclusion: Our findings showed that the storage of oils packed in pet containers at low temperature (T<30oC) is recommended in order to extend its shelf life.

Cites

INVESTIGATING THE AWARENESS OF FOOD AND BEVERAGE CONSUMERS REGARDING THE TYPES OF PACKAGING

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APA: Copy

MOUSAVI KHANEGHAHA, A., MIZANI, M., SHOEYBI, SH., GHARACHORLOO, M., & SHAHRESTANI, M.. (2012). THE EFFECT OF POLYETHYLENE TEREPHTHALATE PACKAGING AND STORAGE CONDITIONS ON FATTY ACIDS PROFILE AND SOME QUALITY FACTORS OF COMMON OILS IN IRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(2 (34)), 45-56. SID. https://sid.ir/paper/143310/en

Vancouver: Copy

MOUSAVI KHANEGHAHA A., MIZANI M., SHOEYBI SH., GHARACHORLOO M., SHAHRESTANI M.. THE EFFECT OF POLYETHYLENE TEREPHTHALATE PACKAGING AND STORAGE CONDITIONS ON FATTY ACIDS PROFILE AND SOME QUALITY FACTORS OF COMMON OILS IN IRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(2 (34)):45-56. Available from: https://sid.ir/paper/143310/en

IEEE: Copy

A. MOUSAVI KHANEGHAHA, M. MIZANI, SH. SHOEYBI, M. GHARACHORLOO, and M. SHAHRESTANI, “THE EFFECT OF POLYETHYLENE TEREPHTHALATE PACKAGING AND STORAGE CONDITIONS ON FATTY ACIDS PROFILE AND SOME QUALITY FACTORS OF COMMON OILS IN IRAN,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 2 (34), pp. 45–56, 2012, [Online]. Available: https://sid.ir/paper/143310/en

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