According to the CEE 2568/91 Directive, an oil is defined extra virgin when the acidity is lower than 1%.
The acidity expressed in % of oleic acid is used to discriminate the extra virgin oil from the other oils:
a lower acidity value shows an extraction process right after the harvest and the use of natural methods.
The acidity (measured with oleic acid) is also the fundamental parameter to determine the olive oil quality, being the principal indicator of the purity and freshness.
The quality of the olive oil strongly depends of the decomposition degree of the mono-unsaturates present in the oil.
In fact the deterioration of fatty acids into free fatty acids determines the increase of the olive oil's acidity, and by this fact, the decrease of its quality.
The acidity (as oleic acid) is the percentage measure of free fatty acids presents in the oil and directly linked to its purity.
The olive oil quality can be influenced by many elements; as example the maturation process, adverse environment condition, an incorrect treatment or dents on the olives during the harvest.
An inappropriate conservation of the olives before the pressing can cause the oil's rancidity.
A regular control of the acidity guarantee higher levels of quality and freshness.
It was proven that the olive oil quality influences directs the favourable effects on health.
The extra-virgin olive oil contains an higher quantity of antioxydants, specifically phenol and vitamin E, since it undergoes less processing.
The antioxydants can help to prevent the tissues' oxydation caused by free radicals.
It was also shown that the oxydation of cholesterol LDL (bad one) is linked to the induration of the arteries and can determine the arise of circulatory disorders.
Normally the acidity measurement is a procedure that has to be done in a lab, by using many reactents.
This kit offers a quick and simple way to test the acidity and insures precise and fast results.
It is possible to analyse the olive oil in a simple way and during its different phases and its conservation; in order to always maintain a high quality level.
A simple and affordable method to determine:
- the quality
High resolution and precision - Important for the HACCP applications
- the classification
- the freshness of the olive oil
Refractometer details :
- Parameter: Acidity
- Application: Olive oil
- Acidity scale: from 0.00 to 1.00%
- Minimum intake: 0.01 ml = 0.01%
- Method: Titration
- Sample minimum volume: 4.6 ml (4 g)
- Test number: 6
- Measures and weight:(kit) 112 x 390 x 318 mm / 3 kg
The Regulation (UE) N. 61/2011 shows the acidity values per oil category :
- Extra-virgin olive oil: ≤ 0,8% Acidity
- Virgin olive oil : ≤ 2,0% Acidity
- Lampante olive oil: > 2,0% Acidity