The Turkish Food Codex Olive Oil and Pomace Oil Analysis Methods Regulation (Regulation No: 2014/53), published by the Ministry of Food, Agriculture and Livestock, describes an analytical method for determining free fatty acid content in olive oil and pomace oil (Annex 2 Determination of free fatty acid content).
The analysis method described here is used to determine the amount of free fatty acids in olive oil and pomace oil. The amount of free fatty acids is generally expressed as calculated free acidity, oleic acid and as a percentage. The analysis is based on the titration of free fatty acids, which pass into the solvent medium by dissolving the sample in the solvent mixture, with ethanolic potassium hydroxide solution.
Three basic methods are generally used to detect adulteration of olive oil: Two of them are methods based on classical criteria and methods based on the non-saponifiable matter of the oil. The third is methods based on the structures of fatty acids and triglycerides.
As a result of the test, free fatty acidity is expressed as a percentage of oleic acid. The analysis is made from two branches and the result is determined as the arithmetic average of the two calculations.
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. Free fatty acidity determination services are among the numerous tests performed in this context.
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