An analysis method used for the analysis of waxy substances in olive oil and pomace oil is described in the Turkish Food Codex Communique on Olive Oil and Pomace Oil Analysis Methods (Communiqué no: 2014/53) published by the Ministry of Food, Agriculture and Livestock (Annex 4 Capillary column gas chromatography determination of waxy substances).
Waxy substances are grouped according to the number of carbon atoms. The analytical method described here is used specifically to distinguish between olive oil obtained by mechanical extraction and pomace oil obtained by solvent extraction. This analytical method utilizes a capillary column gas chromatography device. The analysis results in the total amount of waxy substances, varying in carbon number among C40-C46 esters, expressed in mg/kg (ppm).
Determination of waxy substances is a special analysis method that shows olive pomace oil mixed with olive oil. Analyzes are made by the aforementioned chromatographic methods, waxes are separated in the oil sample by column chromatography and directly determined by gas chromatography.
Crude olive pomace oil is refined using methods that do not alter its natural triglyceride structure, resulting in pomace oil with a free fatty acid content of no more than 0,3 grams per 100 grams, expressed as oleic acid. This oil is adulterated by mixing it with olive oil.
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 carried out in this context, there are also services for the determination of waxy substances.
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