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Analisi effettuata dal Laboratorio chimico merceologico
Azienda Speciale della Camera di Commercio Industria Artigianato
e Agricoltura di Firenze
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Extravirgin Olive Oil
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Analisi Chimica
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Acidità totale :
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0.10 % |
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Numero di perossidi :
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5.3 Meq 02/kg % |
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K 232 :
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2,002 % |
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K 270 :
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0.106 % |
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Tocoferoli :
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153,76 Mg/Kg |
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Polifenoli totali :
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234,93 Mg/Kg in acido gallico |
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Acido oleico
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70.26 % m/m |
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Analisi Organolettica
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Fruttato
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3,80 |
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Amaro
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3,80 |
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Piccante
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4,20 |
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The acidity determines the marketing category
of the oil. |
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The peroxides indicate the
state of conservation of the oil with specific reference to
rancidity. The lower the number of peroxides, the better the
quality of the oil. The value of 20 meq 02/kg marks the limit
for alimentary purposes. |
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The acidic composition is
extremely important in ascertaining the genuineness of an oil.
The presence of extraneous fatty acids or of those quantitatively
different from those normally found in olive oil can show that
an extraneous fat has been added. |
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The tocopherols indicate the content
of Vitamin E. They are an index of the quality of the oil, and
act as antioxidants, that is, they protect the oil from ageing.
They also have a high nutritional value. |
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The K232 is the
refraction index. It's a complementary test definig the
genuiness of the oil. |
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