## 3 Results
### Peroxide Values  
Peroxides and hydroperoxides, the primary products of fat oxidation, can be used as an oxidative index for the early stages of lipid oxidation. A good oxidative stability is usually accompanied by a slower increase in peroxide values [26].  
In Figure 2a,b, the trend of peroxide values during storage is shown in the coffee pods and capsules, respectively. A small increasing trend was observed in both samples.  
In the coffee pods, the peroxide values increased from 0.70 to 1.91 \(\mathrm{meqO_{2}/Kg}\) of fat in the standard and to 1.82 \(\mathrm{meqO_{2}/Kg}\) of fat in the alternative packaging during storage at 25 \({}^{\circ}\)C. The initial value was similar to [PERSON] et al. [36], who reported a value of 0.97 \(\mathrm{meq/kg}\) oil in green coffee beans.  
In the coffee capsules, the peroxide values increased from 0.59 to 1.72 \(\mathrm{meqO_{2}/Kg}\) of fat in the standard and to 1.84 \(\mathrm{meqO_{2}/Kg}\) of fat in the alternative packaging, respectively. [PERSON] [37] reported that the value of peroxides until 2.41 \(\mathrm{meqO_{2}/Kg}\) of oil was not correlated with the rancid sensory indicator. The peroxide values during storage in both packaging and at both temperatures were lower than those reported by [PERSON] and [PERSON] [38], who found a sharp increase after 12 weeks of storage at 45 \({}^{\circ}\)C up to 7.21 \(\mathrm{meqO_{2}/Kg}\) fat. [PERSON] et al. [39] showed similar values and trends during the storage of coffee oil at 25 \({}^{\circ}\)C. [PERSON] et al. [40] showed a peroxide value of less than 2.00 \(\mathrm{meqO_{2}/Kg}\) fat during storage at 30 \({}^{\circ}\)C. Coffee has a high antioxidant power due to its phenolic compounds and products of the Maillard reaction [41], which can help to prevent oxidation and thus the formation of peroxides.  
Comparing the standard and alternative packaging in samples stored at the same temperature and time, no statistically significant differences were found in the peroxide values, indicating a good performance of the latter.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Temperature** & \multicolumn{5}{c}{**25 \({}^{\circ}\)C**} & \multicolumn{5}{c}{**40 \({}^{\circ}\)C**} \\ \hline
**Time** (**Days**) & **Time 0** & **90 Days** & **180 Days** & **90 Days** & **180 Days** & **180 Days** \\ \hline
**Type** & \multirow{2}{*}{**STD**} & \multirow{2}{*}{**ALT**} & \multirow{2}{*}{**STD**} & \multirow{2}{*}{**ALT**} & \multirow{2}{*}{**STD**} & \multirow{2}{*}{**ALT**} & \multirow{2}{*}{**STD**} & \multirow{2}{*}{**ALT**} & \multirow{2}{*}{**STD**} & \multirow{2}{*}{**ALT**} \\
**Packaging** & & & & & & & & & \\ \hline Pods & 1.09 \(\pm\) 0.11 & 1.81 \(\pm\) 0.23 & 1.70 \(\pm\) 0.15 & 2.15 \(\pm\) 0.25 & 2.30 \(\pm\) 0.38 & 1.75 \(\pm\) 0.50 & 1.09 \(\pm\) 0.11 & 1.81 \(\pm\) 0.23 & 1.70 \(\pm\) 0.15 \\ \hline Capsules & 1.15 \(\pm\) 0.02 & 1.60 \(\pm\) 0.22 & 1.88 \(\pm\) 0.13 & 2.59 \(\pm\) 0.12 & 2.70 \(\pm\) 0.27 & 2.19 \(\pm\) 0.04 & 2.22 \(\pm\) 0.33 & 3.25 \(\pm\) 0.15 & 3.13 \(\pm\) 0.22 \\ \hline \hline \end{tabular}  
No statistically significant differences were found (\(p\) < 0.05).  
\end{table}
Table 1: Percentage (%) of moisture in coffee pods (100% _Arabica_ variety) and capsules (50% _Arabica_ and 50% _Robusta_ varieties) packaged with standard (STD) and alternative (ALT) multilayer films and stored at 25 and 40 \({}^{\circ}\)C for 180 days.