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Olive Oil Quality & Authenticity Testing The Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil defines olive oil as “oils obtained solely from the fruits of the olive tree (Olea europaea L.).” Olive oil is currently one of the food products most affected by adulteration and food fraud. Compliance with all stages of production, including the cultivation conditions of the olives, harvesting period, extraction process, and bottling, can only be verified through the relevant analyses for determining quality and purity criteria.
In our laboratory, analyses for determining the quality of olive oil are performed quantitatively using nationally and internationally recognised analytical methods, based on the applicable food codex, regulations, communiqués, and other legal requirements, in accordance with the TS EN ISO/IEC 17025 standard.
Our analytical services include:
*Determination of Fatty Acid Methyl Ester Composition (Butyric Acid, Caproic Acid, Caprylic Acid, Capric Acid, Undecanoic Acid, Lauric Acid, Tridecanoic Acid, Myristic Acid, Myristoleic Acid, Pentadecanoic Acid, Pentadecenoic Acid, Palmitic Acid, Palmitoleic Acid, Heptadecanoic Acid, Heptadecenoic Acid, Stearic Acid, Oleic Acid, Elaidic Acid, Linoleic Acid, Linolelaidic Acid, Gamma-Linolenic Acid, Alpha-Linolenic Acid, Arachidic Acid, Eicosenoic Acid, Eicosadienoic Acid, Eicosatrienoic Acid, Erucic Acid, Arachidonic Acid, Eicosapentaenoic Acid, Heneicosanoic Acid, Behenic Acid, Docosadienoic Acid, Docosahexaenoic Acid, Tricosanoic Acid, Lignoceric Acid, Nervonic Acid)
**Sterol Composition (Determination of the Composition and Content of Sterols and Erythrodiol + Uvaol (cholesterol, α-cholestanol, brassicasterol, 24-methylene cholesterol, campesterol, campestanol, stigmasterol, Δ-7-campesterol, Δ-5,23-stigmastadienol, clerosterol, β-sitosterol, sitostanol, Δ-5-avenasterol, Δ-5,24-stigmastadienol, Δ-7-stigmastenol, Δ-7-avenasterol, erythrodiol, uvaol))
