Physic - chemical Parameters and purity criteria 

 

They are parameters of control inspection. Detect adulteration of olive oil with other oils. They are important, not only from a commercial point of view to establish the authenticity of edible oils, but also by the need to know whether or not to adjust the parameters and conditions required by the technical and sanitary regulations.

 

Waxes <250 mg/Kg: Chromatographic Test. Waxes are fatty esters found in olive naturally in the skin and also on the leaves. Virgin olive oil acquires, in trace amounts, in the extraction process during the beating of the pulp (beater). By increasing the temperature above 27 ° C facilitate the extraction of the waxes which are incorporated in the olive oil. In this case they act as a quality control. In excess of 250 mg/kg indicate the presence of other oils (Pomace oil).

 

Stigmastadienes mg/Kg <0.10 mg/kg: (Hydrocarbon) detects abnormalities in virgin olive oil caused by thermal processes (heat, refining, deodorization, discoloration). All refined oils exceed these limits.Total content of trans isomers <0.05%: unsaturated fatty acids, the most common are monounsaturated. They are a good control processing.Saturated fatty acids. Myristic <0.05%: higher, detects the presence of oils esterified with glycerin. Content of essential fatty acids (polyunsaturated). Essential means need to supply it with food and our body does not produce them.

 

• Linoleic,       3,5% - 21,0 %

• Linolenic   < 1,0%

• Arachidic  <  0,6% 

 

Omega-3 fatty acids, also called n-3 linolenic acid, help prevent and control conditions such as hypertension, coronary artery disease, and other inflammatory diseases. Monounsaturated fatty acids. Oleic acid 55% - 83%: The high content of monounsaturated fatty acids and antioxidants (vitamin E) which gives the olive oil as its beneficial effects. Delta-ECN42 Theoretical calculation of triglycerides. <0.2. Difference between actual and theoretical content of triglycerides with ECN42: Total triglycerides is the sum of saturated fatty acids, polyunsaturated and monounsaturated. Higher values imply the presence of seed oils in virgin olive oil, and sterol composition Total sterols. > 1000 mg / Kg

 

• Cholesterol LHD                <  0,5%

• Brassicasterol                   <  0,1%

• Campesterol                      <  4,0%

• Stigmasterol                      < to Campesterol

• Beta-Sitosterol                   >  93,0%

• Delta-7-Stigmastenol        <  0,5%

 

Sterols are important for the synthesis of certain hormones, cell life and controlling LDL "bad" cholesterol. They can lower cholesterol and are a new intervention to help reduce the risk of heart disease. 

 

Erythrodiol + Uvaol (%): triterpene dialcohols naturally, converge in olive oil. Its concentration is higher in the skin and olive pit. Thus the concentration of erythritol and Uvaol is higher in pomace oils than in virgin olive oil. This circumstance is what makes a quality parameter to allow the presence of pomace oil in virgin olive oil.

 

Once proven, analytically, our VIRGIN OLIVE OIL is below the permitted levels, which meets the quality criteria (acidity, peroxide and UV spectrometry: K232, K270 and Delta- K), take a representative sample of the production, at random, and we took the tasting panel for the qualification of the organoleptic attributes.