Quality. authenticity and technology of olive oil

The main activity of this group is the development, optimization and proposition to regulation agencies, of analytical methods to guarantee the quality and purity of olive oils. The group has a broad experience in development of analytical methods of control, and have participated in the development of different analytical methods applied to edible oils and fats, which have subsequently been adopted by different international organizations as official methods: polar compounds (IUPAC, ISO ); Stigmastadienes (IUPAC, IOC, EU); Methods methylation of fatty acids (IOC EU) parameters for the delimitation between lampante virgin olive oils and olive pomace oils (IOC EU) method for detection foreign oil in olive oil, Global method (IOC) and alkyl esters of fatty acids (IOC, EU). The group has the equipment. Members of the group participate in expert committees.