Physicochemical characteristics and the effect of packaging materials on the storage stability of selected cucurbits oils

Researchers at the Federal Polytechnic Ado-Ekiti in Nigeria studies the physicochemical properties and the effect of packaging materials on the quality of oil extracted from bottle gourd, white melon and watermelon seeds.
The three samples of oil were stored in amber glass bottle, transparent glass bottle and transparent plastic bottle at ambient temperature for 12 weeks during which stability of the oil was assessed.
Oil samples stored in plastic transparent bottle recorded highest lipid peroxidation values while amber glass bottle gave the maximum protection against lipid peroxidation. An article about the research is published in the American Journal of Food and Nutrition.
Click here for the article (124 kB).

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