UV absorption values analysis is an analysis method for spectrophotometric examination of olive oil and pomace oil under ultraviolet light. The results obtained in the analyzes are an indicator of the quality changes that will occur in the oil during storage and processing.
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, an analysis method for determining UV absorption values in olive oil and pomace oils is described (Annex 8, specific absorption determination).
The absorption at specific wavelengths specified in this analysis method is due to the conjugated diene and triene structures found in oils. The specific absorption, that is, the absorption of 1 percent solution in the 1 cm light path, is accepted as the absorption coefficient.
With the increase of the products formed during the oxidation of polyunsaturated fatty acids, the absorbances in the ultraviolet region also increase. Lipids contain sequential single bonds between double bonds. This is called the conjugated state. In this case, those containing two double bonds in their structure are conjugated dienes, and those containing three double bonds are conjugated triene structures.
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 UV absorption values.
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