| Chemical Parameters | Determination | Indicators | IOOC Extra Virgin Standard |
USDA Standard EVOO (USA) |
COOC Standard - EVOO (California) |
AOA Standard - EVOO (Australia) |
UP - Ultra Premium Standard |
| Free Fatty Acids (FFA) | Free Fatty Acids are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. | An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction. | Units: % as oleic acid IOC limit ≤ 0.8 |
Units: % as oleic acid US limit ≤ 0.8 |
Units: % as oleic acid COOC limit ≤ 0.5 |
Units: % as oleic acid AOA limit ≤ 0.5 |
Units: % as oleic acid UP limit ≤ 0.3 |
| Oleic Acid | The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55% to 85% of olive oil | The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life. | Units: % as oleic acid IOC limit ≥ 55 |
Units: % as oleic acid US limit ≥ 55 |
Units: % as oleic acid COOC limit ≥ 55 |
Units: % as oleic acid AOA limit ≥ 55 |
Units: % as oleic acid UP limit ≥ 65 |
| Peroxide Value | Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors | Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions. | Units: mEQ O2/kg oil IOC limit ≤ 20 |
Units: mEQ O2/kg oil US limit ≤ 20 |
Units: mEQ O2/kg oil COOC limit ≤ 20 |
Units: mEQ O2/kg oil AOA limit ≤ 20 |
Units: mEQ O2/kg oil UP limit ≤ 9 |
| UV Absorption | UV spectrophotometric determination Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. | Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. | Units: K1%/1cm IOC limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 |
Units: K1%/1cm US limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 |
Units: K1%/1cm COOC limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 |
Units: K1%/1cm AOA limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 |
Units: K1%/1cm UP limits K232 ≤ 2.0 K270 ≤ 0.20, DeltaK ≤ 0.01 (immediately after production) |
| Phenolic Content | Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. | Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability. | N/A | N/A | N/A | N/A | Units: (as ppm caffeic acid) UP minimum limit ≥ 130 |
| DAGs | Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while olive oil extracted from poor quality fruits and refined oils have a higher level of 1,3-diacylglycerols | The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects. | N/A | N/A | N/A | Units: %Total 1,2-diacylglycerols AOA limit ≥ 35 |
Units: %Total 1,2-diacylglycerols UP limit ≥ *90 (*within 30 days of crush date) |
| PPP | Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins | The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils. | N/A | N/A | N/A | Units: %Total Pheophytins AOA limit ≤ 17 |
Units: %Total Pheophytins UP limit ≤ 5 (immediately after production) |
*IOOC= International Olive Oil Council, USDA=Unitied States Department of Agriculture, COOC=California Olive Oil Council, AOA= Australian Olive Association, UP=Ultra Premium Standard