olive oil should only be olive oil - thermo fisher scientific · pdf filetitle: olive oil...
TRANSCRIPT
Quality
Safety
Authenticity
Process monitoring
PESTICIDESSTIGMASTADIENESFATTY ACID ETHYL ESTERS (FAEES)
TRACE METALSEQUIVALENT CARBON NUMBER (ECN)
FREE FATTY ACIDS (FFA)
DIGLYCERIDESHALOGENATED HYDROCARBONS
FATTY ACID PROFILE (FAP)
TOTAL STEROLSORGANOLEPTIC CONTENT
TRANS ISOMERSDI- AND TRI-ACETYL GLYCEROL (DAG)
PYROPHEOPHYTINS (PPP)MINERAL OIL COMPONENTS (MOSH/MOAH)
PEROXIDE VALUE (PV)FATTY ACID METHYL ESTERS (FAMES)
WAX CONTENT
Olive oil should ONLY be olive oil.The olive oil industry faces increased pressure to prove that its products live up to the quality and origin on the bottle. Consumers are now more aware than ever, that olive oils may not always be what is claimed or advertised. Our separation and detection technologies provide ideal solutions to address these challenges the olive oil industry faces today.
WHAT’S POTENTIALLY IN MY BOTTLE?
KEY AREAS IN OLIVE OIL TESTING
YOUR BRAND IS EVERYTHING.ThermoFisher.com/EdibleOilTesting
©2016 Thermo Fisher Scientific Inc. All rights reserved. ST72120-EN 0716M
Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
Carbohydrates 0 g
Fat 100 g
Saturated 14 g
Monounsaturated 73 g
Polyunsaturated 11 g
omega‑3 0.8 g
omega‑6 9.8 g
Protein 0 g
Vitamins
Vitamin E 14 mg (93%)
Vitamin K 60 μg (57%)
Minerals
Iron 0.56 mg (4%)
NUTRITION FACTS
Unitsμg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.Source: USDA Nutrient Database
BRANCH OF TECHNIQUES
Liquid Chromatography
Elemental Analysis
Gas Chromatography
Ion Chromatography
Portable Devices
NIR, UV-VIS SpectroscopyMass
SpectrometrySample
Preparation