Assessment of the impact of packaging on the physicochemical and microbiological quality of marketed margarines and olive oils
DOI:
https://doi.org/10.34188/bjaerv7n4-144Palavras-chave:
extra virgin olive oil, margarines, physico-chemical and bacteriological analyses, packagingResumo
Extra virgin olive oil and margarine are the best studied and monitored fats for nutritional and economic reasons. Their qualities depend on several factors, two of which are important: shelf life and the type of packaging used. Local extra virgin olive oil is characterized on the sensory and physicochemical level. The results of sensory analyses show that it has a pale green color revealing neither taste nor odor of alteration with a clear appearance. Physicochemical analyses showed a variation in pH values of 05.02 for the oil packaged in colored glass, 05.15 for the colored oil in transparent glass, and 04.24 for the one packaged in plastic respectively. The humidity rate is 0.237 for the olive oil packaged in colored glass, 1.05 for the olive oil packaged in glass, and 0.04 for the one packaged in plastic respectively. The acid value varies between 0.667 for oil packaged in colored glass, 0.753 for olive oil packaged in colored glass and 01.644 for that packaged in plastic. The peroxide value varies between 02.26 and 04.954. The total polyphenols of olive oils show values in accordance with the International Olive Council IOC 2019 standards. The average acid value of margarines is 0.16 and complies with the standards. The pH, humidity, peroxide value and salt content comply with the standards set by the Codex Alimentarius. The studied olive oil and margarines present a good microbiological quality and are better preserved in opaque glass packaging protected from light.
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