Sterols and erythrodiol / uvaol content are important quality parameters in olive oil production. In the analysis of variance performed on the extra virgin olive oil samples in olive growing regions, significant differences were determined between different regions in each of the main sterols and in the sum of erythrodiol / uvaol. A sterol is any of several solid steroid alcohols (such as cholesterol) commonly found in animal and plant lipids. Sterols are a group of predominantly unsaturated solid alcohols of the steroid group. It consists mainly of carbon atoms and is found in animals, plants and vitamin D. Sterol is an organic substance in the structure of alcohol.
Phytosterols are found naturally in vegetable oils such as olive oil, soybean oil and corn oil, oilseeds such as hazelnuts, walnuts and almonds, cereals, legumes, and vegetables and fruits. They are known to have a cholesterol-lowering effect.
The erythrodiol/uvaol compound consists of two terpenic alcohols. In some secondary extracted oils, refined pomace oil, or crude pomace oil, the amount of erythrodiol/uvaol compound exceeds the legal limit. Therefore, the amount of erythrodiol/uvaol compound within total sterols is monitored.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and unbiased results. Among the numerous tests conducted within this scope are quality tests – including the determination of sterol and erythrodiol/uvaol composition and quantity.
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