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.
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.
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
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.
In the study published in the Journal of AOAC International, the CDR OxiTester photometric method for the determination of the amount of polyphenols/stability index of oil was validated and compared with the Rancimat method.
Neotron, an italian accredited laboratory, conducted a study with the aim of comparing CDR FoodLab’s method for the determination of the Peroxide Value (PV) and the Free Fatty Acid (FFA) in vegetable oil matrices using ISO methods.
Neotron, an accredited laboratory, conducted a study in order to compare the performance of CDR FoodLabreg;‘s method with NGD and ISO methods used to determine the level of soaps, Peroxide Value (PV) and Free Fatty Acid (FFA) in oil matrices.