Biophenols in Olive Oil

Biophenols in olive oil are natural chemical compounds with antioxidant properties that offer numerous health benefits. These compounds include simple phenols, such as tyrosol and hydroxytyrosol, and complex phenolic compounds such as oleuropein and ligustroside.

An important indicator of oil quality and its health benefits is the concentration of these compounds in olive oil. Their concentration can be mainly influenced by:

  • The quality of the extraction process;
  • The variety of olives used;
  • The degree of ripeness of the olives;
  • The storage method and freshness of the product.

In Italy, the minimum concentration of biophenols in extra virgin olive oils is regulated in most territorial production specifications to guarantee maximum product quality. Internationally, the official method for determining the concentration of these compounds in olive oil is the COI/T.20/Doc no. 29/rev 2 2022 method. This method involves very long analyses, taking about 85 minutes for each sample, in addition to the preparation phase, and is carried out using the HPLC-DAD instrument (high-pressure liquid chromatography with diode array detector).

The Centro Analisi CAIM laboratory – a Tentamus company, accredited for this determination with the official COI method, aimed to improve customer service in terms of quality and speed of analysis. They have optimized the method by enhancing instrumental efficiency using a system that can work at higher pressures (UPLC, ultra-pressure liquid chromatography) and by employing a dedicated chromatographic column with improved performance characteristics.

Through this new configuration, the laboratory has managed to decrease the analysis time from 85 minutes to 25 minutes per sample while maintaining compliance with the official method and ensuring the required quality standards through participation in national and international proficiency tests.

About Centro Analisi CAIM:

Over 40 years, Centro Analisi CAIM is specialized in wine analysis on national territory; thanks to highly qualified staff and the use of state-of-the-art instruments, Centro Analisi CAIM provides to the market high quality service and fast response times.

In addition to specialized analysis on grapes, musts, wines and cork stoppers, the laboratory carries out analysis on olive oil, waste waters and agronomic soils.

Firmenkontakt und Herausgeber der Meldung:

Tentamus Group GmbH
An der Industriebahn 26
13088 Berlin
Telefon: +49 (30) 206038-230
Telefax: +49 (30) 206038-190
http://www.tentamus.com

Ansprechpartner:
Bruno Silverio
Technical Manager at Centro Analisi CAIM
Telefon: +39 (0566) 54162
E-Mail: b.silverio@caimgroup.it
Für die oben stehende Story ist allein der jeweils angegebene Herausgeber (siehe Firmenkontakt oben) verantwortlich. Dieser ist in der Regel auch Urheber des Pressetextes, sowie der angehängten Bild-, Ton-, Video-, Medien- und Informationsmaterialien. Die United News Network GmbH übernimmt keine Haftung für die Korrektheit oder Vollständigkeit der dargestellten Meldung. Auch bei Übertragungsfehlern oder anderen Störungen haftet sie nur im Fall von Vorsatz oder grober Fahrlässigkeit. Die Nutzung von hier archivierten Informationen zur Eigeninformation und redaktionellen Weiterverarbeitung ist in der Regel kostenfrei. Bitte klären Sie vor einer Weiterverwendung urheberrechtliche Fragen mit dem angegebenen Herausgeber. Eine systematische Speicherung dieser Daten sowie die Verwendung auch von Teilen dieses Datenbankwerks sind nur mit schriftlicher Genehmigung durch die United News Network GmbH gestattet.

counterpixel