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Understanding Olive Oil Quality

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6 views21 pages

Understanding Olive Oil Quality

Uploaded by

sue
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Modern Olives Laboratory Services

Understanding Olive Oil


quality and interpreting
test results

Claudia Guillaume
What is olive oil?
Olive oil is the oil obtained solely from the fruit of the
olive tree (Olea europaea L.), to the exclusion of oils obtained
using solvents or re-esterification processes and of any mixture
with oils of other kinds.

Detail of cells in the olive flesh


Transversal view of an olive
How is olive oil made?
Double grid hammer crusher

Collecting the fruits

Olive paste in first malaxer

Fruits in the washing equipment


How is olive oil made?
Decanter separating olive oil from paste

Olive oil storage

Vertical separators clarifying the oil


What is olive oil?
Olive Oil Composition
Saponifiable
matter
98.5%

Minor
components
1.5%
Modern Olives Laboratory Services

• Free Fatty Acid


• Peroxide Value
• UV coefficients
• Induction Time
• Pyropheophytins a
• 1,2 Diacylglycerides
• Best Before Date
Free Fatty Acids
• Provides a good indication of:
• the fruit condition before crushing it,
• the time between harvesting and crushing and
• the storage conditions of the oil (sediments).

• It is an important parameter in the trade classification of


olive oil.

• Extra virgin olive oils must have a free acidity level


under 0.8%. Nonetheless, it is expected that sound fruit
processed immediately should produce oil with less than
0.4 g% FFA.
Free Fatty Acids & Sensory defects
- Inadequate
storage of olive FERMENTATION
fruits before
crushing
High FFA Fusty /
Musty

High FFA
- Diseases (i.e.
anthracnose,
olive fly) Musty/Humid/
Grubby

High FFA
- Inadequate storage of
the oil (no separation of
the solid and water Muddy
sediments) Sediment /
Winey
Peroxide Value
• Peroxides Value is the quantity of hydro peroxides present
in the oil that have formed through oxidation during its
processing and/or storage.
• It is the primary measurement of oils rancidity and it gives
an idea of oils’ freshness and storage conditions.
• Peroxides value will increase during the first part of the life
of oils and it will then decrease in more advanced stages of
oxidation when more oxidized substances are produced.
• Extra virgin olive oils must show a peroxides value under
20. It is expected that fresh and well processed oils should
show peroxides value under 12.
Peroxide Value & Sensory defects
- Inadequate High PV
malaxing
conditions (time, Fusty / Cooked
temperature)

High PV
- Enviromental
conditions (i.e.
Stewed Fruit /
Frost damage)
Wet hay

- Inadequate storage High PV


conditions (temp., level
of O2, type of container) Rancid
Researches
Researches
UV coefficients (K232, K270)
•The determination of the Extinction Coefficient (conventionally
indicated by K) in ultraviolet at 232 nm provides a measurement
of the state of oxidation of the oils (secondary oxidation) and
storage conditions, while the K270 and ΔK values indicate
whether or not the oil has been heat treated and/or treated with
absorbent earth.

•Extra virgin olive oils should have a K 232 below 2.50 and K
270 below 0.22 and the ΔK value within the +/- 0.01 range. It is
expected that fresh and well processed oils should show K232
values under 2.00 and K270 values under 0.18.
Evolution of oxidation
Rancid

-OH

-OH
-OH

-OH
-OH

-OH
-OH

-OH

-OH
Induction Time (Rancimat®)
• This determination speeds up the oxidation process in
the oil (under heat and air current), which enables the oils’
stability and shelf life properties to be evaluated by
monitoring volatile substances associated with rancidity.

• This analysis gives an indication of the potential shelf life


of your oil only based on its fatty acid profile and
polyphenol content.

• The oils can be treated at different temperatures ranging


from 90ºC to 130ºC. Our laboratory works at 110ºC
because this temperature provides more precise values,
particularly with low shelf life oils.
Pyropheophytins a (PPP)
• PPPs is a good indicator of:
• Age of the oil
• Storage conditions of the oil
• Freshness

• PPPs has been demonstrated to be a very good indicator to


detect deodorized olive oils.

• This analysis gives an indication of the potential shelf life of


your oil based on age and storage conditions of the oil.

• Extra virgin olive oils should have PPPs value below 17 %. A


fresh oil will have < 1 % of PPPs and will increase 6 – 8 % per
year, under proper storage conditions.
1,2 Diacylglycerides (DAG)
• 1,2DAGs is a good indicator of:
FFA 1,2DAG
• Initial quality of the oil
• Storage conditions of the oil
• Freshness

• This analysis gives an indication of the potential shelf life of


your oil based on initial quality and storage conditions of the
oil.

• Extra virgin olive oils should have 1,2DAGs value greater


than 35%. A fresh good quality oil will have around 90 % of
1,2DAGs and will decrease 20 - 25 % per year, under proper
storage conditions.
Best Before Date (BBD)
- Mandatory
AS 5264-2011® - Max. 2 years

• IND composition of the oil (FAP, PPH)


• PPP a age and storage conditions
• increases 6 – 8 % per year
• 1,2DAG initial quality of the oil and storage conditions
• decreases 20 -25% per year

MOLS index = min (IND, PPP, DAG)

BBD = 17.4 months


SAMPLING

When sending the sample:

 Take a proper sample


 Open the tap and leave it running for 10 – 20 sec.
Then place the sampling bottle and collect the
sample.
 Use a new dark glass bottle
 Take a representative sample or Send the final
product
 Identify it properly
 Fill all the paperwork with your tests request
 Make sure the ‘postage’ conditions are adequate
 Send the sample as soon as possible
When testing olive oil 

- What is the purpose


$
of the testing?
$$
$$
- Why do I want to
test my oil?

-What do I need it
for?

$$

$$$
$ $$$$
Thank you

MODERN OLIVES LABORATORY SERVICES


Ph: 03 5272 9500
Email: lab@modernolives.com.au

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