|
Chemical Parameters |
IOOC – Extra Virgin Olive Oil |
USDA – U.S. Extra Virgin Olive Oil |
COOC – California Extra Virgin Olive Oil |
Australian Standards – Extra Virgin Olive Oil |
UP Standard |
|
Free Fatty Acid |
≤ 0.8 |
≤ 0.8 |
≤ 0.5 |
≤ 0.8 |
≤ 0.3 |
|
Peroxide Value |
≤ 20 |
≤20 |
≤20 |
≤20 |
≤9 |
|
Phenolic Content |
n/a |
n/a |
n/a |
n/a |
≤130 |
|
K232 (oxidation) |
≤2.50 |
≤2.50 |
≤2.50 |
≤2.50 |
≤2.0 |
|
K270 (freshness) |
≤0.22 |
≤0.22 |
≤0.22 |
≤0.22 |
≤0.20 |
|
ΔK (adulteration) |
≤0.01 |
≤0.01 |
≤0.01 |
≤0.01 |
≤0.01 |
|
Oleic Acid (C18:1) |
55.0-83.0 |
55.0-83.0 |
n/a |
53.0-85.0 |
≤65 |
|
DAG |
n/a |
n/a |
n/a |
≤17 |
≤*90 (*within 30 days of crush date) |
|
PPP |
n/a |
n/a |
n/a |
≤35 |
≤5 |
