Olive Oil Analysis
Olive Oil According to Turkish Food Codex Olive Oil and Olive Oil Notification; "Only olive trees are oils obtained from the fruits of Olea europaea L." It is defined as. Olive oil; There are varieties such as natural olive oil, refined olive oil, riviera olive oil, and flavored olive oil.
The chemical and physical properties of olive oil vary depending on the climate and soil conditions in which the olives are grown, the type and the methods used in olive oil production. The quality of olive oil is affected by the whole process from harvest to pressing and bottling. For this reason, some parameters that determine the quality of olive oil gain importance.
Some parameters in terms of determining the quality and purity of olive oils are as follows:
Quality parameters:
| Free Fatty Acidity | TS EN ISO 660 |
| Peroxide Determination | TS EN ISO 3960 |
| UV Absorption Values | TGK 2014/53-54, COI T.20 doc19 |
| Moisture and Volatile Matter | TS EN ISO 662 |
| Heavy Metals | NMKL 186 |
| Sensory Features | TS 3707 ISO 5492/ April 2001 |
Purity Parameters:
| refractive index | TS EN ISO 6320 |
| Determination of Fatty Acid Methyl Esters | TGK 2014/53 |
| Determination of Sterile Composition | TGK 2014/53-54; COI T20.doc10 |
| β-Position Palmitic and Stearic Acid | TGK 2014/53 |
| Wax Amount | TGK 2014/53, COI T20.doc17/18 |
| Relative Density | TS 1018, TS 4959, TS 522, TS 342, TS EN 1131, TS EN ISO 661 |
| Saponification Number | TS EN ISO 3657 |
| Iodine Count | TS EN ISO 3961 |
| Trans Fatty Acids | TGK 2014/53 |
| Maximum Difference Between Actual and Theoretical ECN42 | TGK 2014/53 |
| Composition and Quantification of Sterol, Erythrodiol, Uvaol | TGK 2014/53-54; COI T20.doc10 |
Especially in olive oils, when mixing refined olive oil into natural olive oil; Specific absorption values in UV light are determined by determining the content of trans fatty acids and the amount of Stigmastadien.
The amount of Stigmastadien is one of the most effective methods used to determine the cases of adding refined olive oil to natural olive oil. Since the amount of stigmastadiene should be less than 0.10 ppm in natural olive oil, excessive detection in the analysis processes indicates adulteration.
Our laboratories serving in many provinces in turkey, "Olive Oil Analysis" in accordance with legal regulations and standards relating to Türkak accreditation is carried out.
