Oxidation of oils during processing and subsequent storing decreases quality and produce oxidative products which cause various diseases. Therefore, use of antioxidants is drawn attention. One of the innovations in food packaging technology is active packaging in which an antioxidant is incorporated into the package. This kind of package increases shelf life of food without direct addition of antioxidant to the food as a result of gradual releasing of antioxidant from package to food surface

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... reducing compounds formed by the oxidation. In the current study, BHT with 0.01 and 0.02 % and 0.37 and 1.7 % concentration were added to pure soy bean oil and polyethylene bottles, respectively. They were put in oven set at 40 °C up to 2 months and their physicochemical properties were tested every 15 days. Results showed that BHT concentration in oil containing antioxidant decreased during storage due to oxidation but it was observed that BHT in oil without antioxidant were in contact with active packages increased by migration over time. BHT in package delayed the oxidation better than BHT in oil significantly. Generally, the use of active packaging containing synthetic antioxidant instead of direct addition of antioxidant to oil can be suggested.