Calidad, pureza y tecnología de aceites de oliva / Quality. authenticity and technology of olive oil
Nombre/Name
Calidad, pureza y tecnología de aceites de oliva / Quality. authenticity and technology of olive oil
Fecha de inicio/Start Year
02/01/1995
Instituto/Institute
CSIC - Instituto de la Grasa (IG)
Departamento/Department
Dpto. de Caracterización y Calidad de Lípidos / Lipid Characterisation and Quality Department
Línea de Investigación/Research Line
Characterization and quality of fats, oils and lipid foods. Advanced analytical strategies for quality, authenticity and traceability.
Especialización principal/Focus Area
A7. Ciencias y Tecnologías de Alimentos. A7.2 Calidad y Seguridad Alimentaria
Descripción/Description
[ES] La actividad principal del este grupo consiste en el desarrollo, puesta a punto y propuesta a los organismos oficiales de control, de métodos analíticos para garantizar la calidad y pureza de los aceites de oliva. El grupo tiene una amplia experiencia en desarrollo de métodos analíticos de control, y han participado en el desarrollo de diferentes métodos analíticos aplicados a aceites y grasas comestibles, que han sido posteriormente adoptados por diferentes organismos internacionales como métodos oficiales: Compuestos polares (IUPAC, ISO); Estigmastadienos (IUPAC, COI, UE); Métodos de metilación de los ácidos grasos (COI, UE); Parámetros para la delimitación entre aceites de oliva virgen lampantes y aceites de orujo de oliva (COI, UE); Método para la detección de aceites extraños en aceite de oliva, método Global (COI) y esteres alquílicos de los ácidos grasos (COI, UE). El grupo dispone de equipamiento. Miembros del grupo participan en los comités de expertos.
[EN] 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.
[EN] 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.