Analysis of the Acidity of Olive Oil
The acid content of olive oil is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides. As this alteration occurs in unsuitable conditions for the processing and preservation of oil, acidity represents a basic indicator of the genuineness of the product.
The test is particularly important for the definition of product categories. This test has the same accuracy and yet it is easier than AOCS Official Method Ca 5a-40.
Features and benefits of CDR OxiTester
With the method developed by the CDR laboratories, it is possible to easily carry out acidity (FFA) analysis of olive oil and extra virgin olive oil in 1 minute, not only in the laboratory, but also along the production line of an oil mill, at acceptance or at the purchase and sale stage. The CDR method simplifies and speeds up the official procedure (AOCS Ca 5a-40), the results are correlated with the reference method.
Method
Sample treatment
Use oil as is.
Principle of the test
Free fatty acids of the sample, at pH <7,0, react with a chromogenic compound and decrease its color. The decreasing of color, read at 630 nm, is proportional to the acid concentration of the sample, expressed as % of oleic acid.
Calibration curve
The CDR method shows a good correlation with the reference method and a very good linearity over the entire measurement range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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Analyzers for quality control of olive oil
CDR OxiTester
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR OxiTester Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections