An analysis of Tuscan oil quality in 2016. In particular, the influence of climate and the milling plant was studied using the results of chemical analyses carried out at CDR laboratories, using the CDR OxiTester analysis system.
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Since the 2015 oil campaign is over, it is time for the CDR chemical laboratory to take stock and examine its tests. Have the expectations in terms of productivity and quality been met?
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News, News & Topics
16 December 2014
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Simone Pucci
Olive oil analyses: the quality of 2014 olive oil
The quality of the olive oil produced this year is much lower than the average of the past years. Our R&D laboratory made its annual analytical study of some samples of olive oil produced in Tuscany. Here you can read all the data and the result of the analysis and find a correlation between the quality parameters and summer rainfalls.
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News, News & Topics
29 October 2014
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Ornella Lenzi
High quality olive oil chemical analyses: why and how
Controlling parameters like Free Fatty Acids, Peroxide Value, K270 and Polyphenols is useful to ensure the quality of the work done into your oil mill and is the assurance that the characteristics of the oil produced are compliant to the oil quality criteria defined by law.
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K270 analysis is a photometric parameter useful to identify possible refined or adulterated olive oils. It can be easily checked with OxiTester analyzer, like explains Simone Pucci, Manager of CDR Chemical Laboratory, in this article.
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Like every year, the R&D chemical laboratory has carried out a research about olive oil quality through the analysis of olive oil samples from several Tuscan districts. Simone Pucci, Manager of CDR Chemical Laboratory, illustrates the study in this article.
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15th October 2013 – The “11° Encuentro Nacional de Aceite de Oliva” is the conference that will take place in Santiago, Chile, and that involves all the best realities of olive-growing and olive oil production of South America.
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Do you know that the antioxidant capacity of polyphenols has an important role for olive oil stability? Do you know that they perform a protective action not only on olive oil but also on the cells of the human? Read the answers to some common questions about these components of olive oil that are not always adequately assessed
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The measure of the acidity of an olive oil can be obtained using the titrator, the acidometer or the OxiTester analysis system. Here is a comparison between the three methods
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OxiTester, the analytical system for vegetable oils and fats, was used during the study entitled “Qualitative Changes of Olive Oils Obtained from Fruits Damaged by Bactrocera oleae (Rossi)”, performed by Riccardo Gucci, Giovanni Caruso, Angelo Canale, Augusto Loni, and Alfio Raspi Department Coltivazione e Difesa delle Specie Legnose ‘‘G. Scaramuzzi,’’ University of Pisa, 56124 Pisa, Italy Stefania Urbani, Agnese Taticchi, Sonia Esposto, and Maurizio Servili Department Scienze Economico-Estimative e degli Alimenti, University of Perugia, 06126 Perugia, Italy.
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