Total polyphenols, important antioxidant molecules, are 454 mg/kg allowing Argoladi to make the health claim that “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.”
Acidity or free fatty acid level is a measure of oil quality and Argoladi’s value of 0.24% is far below the limit of 0.80% set by the International Olive Council or the 0.5% limit set by the California Olive Oil Council. Most of the fatty acids in olive oil are part of compounds called triglycerides. When these compounds are degraded free fatty acids are released. Some this occurs as the olives ripen, but most free fatty acids are produced during the milling process. Acidity is minimized by processing the olives as soon as possible after harvest and then by quickly separating the oil from the vegetation water released during the milling process. Oils with a low acidity level usually have greater longevity.
The peroxide value of Argoladi is 8 and is well below the extra virgin olive oil cutoff value of 20. Oxidation of free fatty acids can result in the production of peroxides. These are unstable compounds and they can give rise to substances that can adversely affect the odor and taste of olive oil and cause the oil to become rancid. Some oxidation can also result from the effects of light on olive oil that is improperly stored.
The other parameters, K270 (Argoladi – 0.10; normal limit 0.22), K232 (Argoladi – 1.74; normal limit 2.5), and DK (Argoladi – 0; normal limit 0.01) refer to the absorption of ultraviolet light at specific wavelengths. All indicate that very low levels of oxidation products are present in the oil and confirm its freshness and high quality. These tests correlate with the degree of oxidation of the oil and the presence of some oxidized compounds in the oil and lower values indicate a higher quality oil.
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