Effects of packaging and storage temperature on the quality of Pistacia lentiscus seed oil

This study aimed to determine the effect of packaging and storage temperature on the chemical characteristics of Pistacia lentiscus seed oil. This work highlights the impact of environmental factors on the oxidative stability and nutritional composition of lentisk oil, which is relevant for food preservation strategies. The oil was extracted from mature fruits using a pressing method. To assess the effects of temperature and light, the extracted oil was placed at two different temperatures: 40°C and 25°C. At each temperature, three bottles were used: transparent, semi-transparent, and opaque. Three replicates for each treatment were removed after 30, 60, and 90 days of storage. Free fatty acids (FFA), Peroxide value, and total phenol content were analyzed. Results showed a minimum increase in free fatty acids in all oils studied. The results of changes in peroxide values of oils studied showed a slight increase over the first 40 days, followed by a decrease in all values. All studied oils showed a reduction in total phenol content during storage. The decrease of this parameter was more critical at 40°C.