Étude de la stabilité oxydative de l’huile d’olive vierge extra tunisienne au cours de son stockage

¹ Institut National Agronomique de Tunisie(INAT), Laboratoire de technologie alimentaire, 43, Avenue Charles Nicole 1082 Tunis Mahrajène – Tunisie
² École Supérieure des Industries Alimentaires de Tunis (ESIAT), 58, Avenue Alain Savary 1003 El Khadra Tunis – Tunisie

^* ibentekaya@yahoo.fr

Reçu : 24 Juin 2005
Accepté : 20 Septembre 2005

Abstract

Tunisian extra virgin olive oil (EVOO) of Chetoui variety oxidation intensity depends on intrinsic composition, model packing and storage conditions. Thus, external factors such as kind of packing (glass, terephtalate polyethylene (PET), metal), full or attenuated day light, obscurity, air on bottles headspace, presence of metallic trace (iron and copper) and filtration influence on EVOO oxidative stability during two years storage at ambient temperature was studied. Peroxide value and ultraviolet specific extinction at 232 and 270 nm (K232 and K270) of oil bottled in PET and stored at obscurity for two years are significantly then the highest. On the other hand, oil bottled in glass bottles has shown the best physicochemical and organoleptic characteristics and also phenol and α-tocopherol contents were few higher than those of oil bottled into metal or PET packing. Oil exposure to light at storage increases quickly their photooxidation depending on EVOO chlorophylls levels. However, neither packing with nitrogen headspace nor filtration affects significantly oil stability.