Olive Oil
Analyses
Our high specialisation in the field of olive oil analyses allows us to provide customer with an optimum support for commodity and product quality assessment.
Since many years, the laboratory supports small and big producers in the assessment of main features of the produced oils, providing a fast and accurate service.
Thanks to the wide range of developed and accredited methods, to the high expertise and the high technological level of the instruments used, the Centro Analisi CAIM laboratory is able to support the customer in all stages of the production chain, starting from olive harvest to final product labelling. The laboratory investigates the main quality and genuineness features of the product, the lack of contaminants, and the nutritional and nutraceutical final potential.
Services
The laboratory provides the following services:
- Analysis and assessment of the main quality criteria for olive oil (acidity, peroxides, UV spectrophotometry, and fatty acids alkyl esters)
- Analysis and assessment of the main purity criteria for olive oil (stigmastadienes, fatty acids composition including trans-isomers, ΔECN42, sterols, waxes, 2-glyceril monopalmitate)
- Search for main contaminants (pesticides, heavy metals, residual solvents, polycyclic aromatic hydrocarbons (PAH))
- Analysis of quality profile and nutraceutical features for oil and novel oil (pyropheophythins, diglycerides, biophenols (with tyrosol, hydroxytyrosol, oleacine, and oleocantal speciation), tocopherols, and vitamin E, fatty acid profiling)
- Analysis for the creation of oil nutritional labelling (moisture, carbohydrates, proteins, fats, ashes, energy, shelf-life)
- Other analyses for the commodity assessment of the product (refractive index, unsaponifiable fraction, saponification index, soaps, iodine value, Kreiss assay, impurities, polar compounds, total phosphorus, aliphatic alcohols).
The Centro Analisi CAIM laboratory can further support olive oil producers with tests on olives, olive pomace, vegetation water and similar matrices, such for example, moisture content and oil content in olives, in pomace and similar products, and specific analyses for the reuse of these products as soil improvers and fertilisers.