Determination of some purity parameters in olive oils. Results from a collaborative study

Authors

  • W. Moreda Instituto de la Grasa. Sevilla
  • M. C. Pérez Camino Instituto de la Grasa. Sevilla
  • A. Cert Instituto de la Grasa. Sevilla

DOI:

https://doi.org/10.3989/gya.1995.v46.i4-5.938

Keywords:

Collaborative study, Olive oil, Purity parameter, Statistical analysis

Abstract


The results of a collaborative study with the participation of Governmental and Olive Oil Industry laboratories is presented. This study was carried out to determine the precision of the analytical methods used for quantifying certain components of olive oils. Samples of virgin olive oil, olive oil and residue olive oil were analysed for total sterols, sterolic composition, trans isomers from fatty acids, waxes and stigmastadienes, using the analytical methods included in the Commission Regulation EEC 2568/91 of the European Union and modifications therein, and in Document TC20/11 of the International Olive Oil Council (1993). The results have been statistically procesed according to the standard ISO 5725-1986 (E).

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Published

1995-10-30

How to Cite

1.
Moreda W, Pérez Camino MC, Cert A. Determination of some purity parameters in olive oils. Results from a collaborative study. Grasas aceites [Internet]. 1995Oct.30 [cited 2024Feb.28];46(4-5):279-84. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/938

Issue

Section

Research

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