A doctoral dissertation of the University of Extremadura develops new methods for testing the quality of olive oil.

The goal of the work done by Teresa Galeano, Belén Roldan and Isabel Rodríguez, has been the analytical research of antioxidants and pigments mainly contained in olive oil in minor proportions. This research has led to the development of new analytical methods for analyzing these components alone or in mixtures of different types of oil, including olive, corn, sunflower, and soybean oil. The minor components detected by the new analytical methods are two types of antioxidants: the nordihydroguaiaretic acid and tocopherols together with different types of pigments: chlorophylls (and its degradation products) and pheophytins. These components contribute significantly to the stability and flavor of the oil.

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