Erythrodiol was first identified in olive residue oil. Erythrodiol constitutes all of the characteristic components of the unsaponifiable part of the oil. Erythrodiol is also found in smaller amounts in olive oil. Therefore, it becomes a criterion for distinguishing oils.
Erythrodiol and uvaol are terpenic alcohols detected by gas chromatography. Some secondary extracted oils, refined pomace oil, and crude pomace oil may exceed the legal limit. Adulteration in pomace oil is detected by determining erythrodiol and uvaol levels. The composition of erythrodiol and uvaol is tested together with sterols. By determining the amount of erythrodiol and uvaol within the total sterols, it is determined that the olive oil has been mixed with solvent-extracted oils.
In natural olive oil, the sum of erythrodiol and uvaol should not exceed 4,5 percent of the total sterol content. This ratio may be high in olive pomace oil. If other solvent-extracted vegetable oils, although refined, are added to olive oil, this is determined by the determination of erythrodiol.
The Turkish Food Codex Communiqué on Olive Oil and Pomegranate Oil (Communiqué No: 2010/35) published by the Ministry of Agriculture and Rural Affairs includes the ratios of erythrodiol and uvaol (in total sterols) for various types of olive oils.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests performed in this context, there are also erythrodiol determination services.
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