Informe en INGLES Aceite Oliovalle

UNIVERSIDAD DE CHILE
Facultad Ciencias Agronómicas
Depto. Agroindustria y Enología
LABORATORIO
ACEITE DE OLIVA
REPORT
Sample 457
RECEIVED SAMPLE: 1 sample of extra virgin olive oil Premium Arbequina
REQUESTED FOR: Agrícola Olivícola Oliovalle Ltda.
REQUESTED SERVICE: Determination of free acidity, peroxides value, K270, K232,
∆K values, total phenols and principal fatty acids
ATTENTION TO: Srta. Bernardita Echeverría
ADDRESS: Av. Providencia 1760 piso 8º, Santiago.
RECEPTION SAMPLE DATE: May 28, 2009
REPORT DATE: June 4, 2009
RESULTS:
OIL SAMPLE
Free
acidity
(% oleic
acid)
Peroxide
value
(meq O2/Kg)
K270
K232
∆K
Total
phenols
(ppm cafeic
ac.)
Extra virgin olive
oil Premium
Arbequina (457)
0,19
5,0
0,14
1,55
-0,003
560,2
The analyzed sample is inside the values accepted by the IOOC (International
Olive Oil Council) to be classified as "extra virgin "olive oil. The maximum values
allowed for this category correspond to 0,8 % for free acidity, minor of 20 meq/kg
O2 for peroxides value, minor to 2,50 for K232, minor to 0,22 for K270, and the delta
K must not be superior to 0,01.
For total phenols in olive oil, there do not exist minimal or maximums values
established by regulation, but it is possible to indicate that to major content of
these compounds, major antioxidant capacity of the oil and therefore major
stability.
Santa Rosa 11315 La Pintana, Santiago, Chile. Fono:9785731 – Fax 9785796
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FATTY ACIDS: (%)
Principal Fatty
Acids
Sample
Second trade
Palmitic acid
12,86
Palmitoleic acid
0,93
Margaric acid
0,12
Margaroleic acid
1,23
Estearic acid
1,99
Oleic acid
74,76
Linoleic acid
8,38
Linolenic acid
0,07
Arachidic acid
0,20
Gadoleic acid
0,43
In relation to fatty acids, it is important to emphasize that the oleic acid content,
main fatty acid of the olive oil, is within the level allowed by normative IOOC
(International Olive Oil Council) that fluctuates between 55% and 83%. The
analyzed sample presents an oleic acid content that allows to be classified as
virgin extra olive oil.
The rest of fatty acids also are within the levels demanded in the international
norm.
Attentively
---------------------------------María Luz Hurtado
Ing. Agr. Mg. Sc.
Laboratory head
-------------------------------Elena Sepúlveda E.
Ing. Agr.
Santiago, June 4, 2009
Santa Rosa 11315 La Pintana, Santiago, Chile. Fono:9785731 – Fax 9785796
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