Polyphenols in olive oil
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The antioxidant power of polyphenols has an important role for olive oil stability since there is a correlation between the total polyphenols value and the oxidation resistance time. Polyphenols have an important role in protecting not only oil but also the cells of human body because they fight against the negative effects of free radicals. Polyphenols value decreases during oil extraction and therefore polyphenols/antioxidant activity test can be used for optimizing the transformation process in the oil-mill.
Instrument
Reagents
R (pre-filled in test tube): alcohol mixture, cromogenic
Test method
Test type: End Point
Colour reading at 505 nm
Test time: 5 minutes
It is possible to carry out several test sessions with a maximum of 14 samples. Calibration can be performed by aligning the test to reference values.
Test principle
The polyphenols, when in contact with a coloured complex in an alcohol solution, become oxidized and develop a violet colour whose intensity, measured at 505 nm, is indirectly proportional to the concentration of polyphenols in the sample. The Foodlab method is the most indicative, in respect to other methods, to evaluate the antioxidant power of the polyphenols because it reproduces in the test tube the actions that come about spontaneously in oil and in the human body between polyphenols and free radicals.
In addition the Foodlab method simplifies and speeds up the official procedure, and thanks to the microquantity of the samples utilized permitting to analyze the oil contained in few pressed olives (cold extract system CDR) to monitor the maturation process.
Sample
Oil as is.
Kit
The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.
| CODICE KIT | VOLUME CAMPIONE | RANGE |
| *300478 (10 Test) *300475 (100 Test) |
10 µL | 10 – 900 mg/Kg gallic acid |
