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Olive Oil Analysis
We provide olive oil analysis to assess oil quality and grade, according to
international trade standards.
What analyses do we provide?
How to submit samples for analysis?
What analyses are required?
What do the analyses measure?
What analysis methods are used?
Further Questions?
international trade standards.
What analyses do we provide?
- Free Fatty Acid Content (a.k.a. "Free Acidity")
- Peroxide Value
- Absorbency in Ultraviolet (UV); includes: K232, K270 and Delta K
- Total Phenol
- For convenience, we group the first three assays in two sets:
- Basic Set: Free Acidity and Peroxide Value
- Large Set: Free Acidity, Peroxide Value and UV Absorbency
How to submit samples for analysis?
- Provide each sample in a 250 ml (or larger) container;
- Label each sample to uniquely identify it; (click here for labels)
- Enclose a Submission Form (click here for a form);
- On submission form indicate the desired services
- Basic Set OR Large Set
- Total Phenol
- Enclose your payment for the analysis fees. (click here for price list)
What analyses are required?
International standards to ascertain oil grade require sensory
assessment by a tasting panel and three analytical tests: Free Acidity,
Peroxide Value and Ultraviolet (UV) Absorbency.
The California Olive Oil Council's (COOC) Extra Virgin Olive Oil
Certification program requires a sensory analysis, Free Acidity and
Peroxide for all producers. Producers over 50 gallons are also required to
submit UV Absorbency.
- The Los Angeles International Extra Virgin Olive Oil Competition
requires Free Acidity and Peroxide Value.
What do the analyses measure?
- Free Fatty Acid Content is commonly called the “percent acidity” or “free
acidity percent”. High values are a rough indicator of poor fruit quality or
improper handling prior to milling. Free acidity arises with the hydrolytic
breakdown of the oil. Free Acidity is measured as percent (%) free fatty
acids expressed as oleic acid, the predominant fatty acid in olive oil.
Peroxide Value is a rough indicator of the amount of primary oxidation
within the oil. A high value indicates that the olive fruit or paste was likely
handled improperly. Olive oil with high peroxide value may not keep well.
Peroxide is measured by a quantitative chemical analysis and is
expressed as milliequivalent of free oxygen per kilogram of oil (meq
O2/kg).
Ultraviolet (UV) absorbency is an indicator of oxidation, especially in oils
that have been refined. Measured with a spectrophotometer, the value of
UV light absorbance at different wavelengths indicates the quantity of
oxidized compounds present in the oil. Pomace and refined oils have
higher values than virgin oils.
- Total Phenol is the aggregate measure of polyphenol content in the olive
oil or fruit. As polyphenols are a key antioxidant component in olive oil,
Total Phenol is an indicator of the oil’s potential shelf life, its style and
health benefits. Total Phenol in olive fruit before harvest can help select
optimal harvest time to maximize polyphenol content in oil. Total Phenol is
normally expressed as milligram equivalent of Gallic (or Caffeic) acid per
kilogram of oil (mg/kg).
What analysis methods are used?
- We use analytical methods approved and recommended by The
American Oil Chemists' Society (AOCS), an international professional
scientific society.
Further Questions?
- Please contact us with any questions or to make other arrangements.
Click here for information on how to contact us.
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