COMPARAÇÃO DE PARÂMETROS FÍSICO-QUÍMICOS DE AZEITES EXTRAVIRGENS ARMAZENADOS EM DIFERENTES EMBALAGENS

Abstract

The objective of the present work was to evaluate and compare the quality and physical-chemical parameters of olive oil, packaged in different packages. Three extra virgin olive oils packaged in three different packages were analyzed: plastic, glass and can. Analyzes of acidity index, peroxide index, saponification index and colorimetry were carried out. For the acidity index, the oils in glass and can packaging obtained means within the values established by Brazilian legislation (0.67 and 0.76% respectively); olive oil stored in plastic packaging obtained the highest average, with a value outside the limits established by the aforementioned legislation (1.24%). For the Peroxide index, the olive oil sample packed in plastic packaging was the only one that showed a value above the pre-established limit by current Brazilian legislation (29.54 mEq/Kg), differing from the other samples packed in glass packaging and can (14.17 and 14.36 mEq/Kg respectively), at a significance level of 5%. For the saponification index, the olive oil sample from the plastic packaging showed a higher average (177.55 mg KOH/g) compared to the samples in glass and can packaging (173.85 and 173.20 mg KOH/g respectively ), differing from them, at a significance level of 5%. For the Color Analysis, it was observed that the extra virgin olive oil, packaged in glass packaging, showed the highest values in relation to luminosity, the highest values in relation to the tendency towards yellow color, consequently presenting the lowest values, with in relation to the green hue.