Ultra Premium Comparison of Standards
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| Chemical Parameters | Determination | Indicators | IOOC Extra Virgin Standard | USDA Standard EVOO | COOC Standard - EVOO (California) | AOA Standard - EVOO (Aus) | UP - Ultra Premium Standard |
| Free Fatty Acids (FFA) | Free Fatty Acids are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. | An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction. | Units: % as oleic acid IOC limit ≤ 0.8 | Units: % as oleic acid US limit ≤ 0.8 | Units: % as oleic acid COOC limit ≤ 0.5 | Units: % as oleic acid AOA limit ≤ 0.5 | Units: % as oleic acid UP limit ≤ 0.3 |
| Oleic Acid | The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55% to 85% of olive oil | The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life. | Units: % as oleic acid IOC limit ≥ 55 |
Units: % as oleic acid US limit ≥ 55 |
Units: % as oleic acid COOC limit ≥ 55 |
Units: % as oleic acid AOA limit ≥ 55 |
Units: % as oleic acid UP limit ≥ 65 |
| Peroxide Value | Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors | Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions. | Units: mEQ O2/kg oil IOC limit ≤ 20 | Units: mEQ O2/kg oil US limit ≤ 20 | Units: mEQ O2/kg oil COOC limit ≤ 20 | Units: mEQ O2/kg oil AOA limit ≤ 20 | Units: mEQ O2/kg oil UP limit ≤ 9 |
| UV Absorption | UV spectrophotometric determination Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. | Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. | Units: K1%/1cm IOC limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 | Units: K1%/1cm US limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 | Units: K1%/1cm COOC limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 | Units: K1%/1cm AOA limits K232 ≤ 2.5, K270 ≤ 0.22, DeltaK ≤ 0.01 | Units: K1%/1cm UP limits K232 ≤ 2.0 K270 ≤ 0.20, DeltaK ≤ 0.01 (immediately after production) |
| Phenolic Content | Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. | Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability. | N/A | N/A | N/A | N/A | Units: (as ppm caffeic acid) UP minimum limit ≥ 130 |
| DAGs | Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while olive oil extracted from poor quality fruits and refined oils have a higher level of 1,3-diacylglycerols | The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects. | N/A | N/A | N/A | Units: %Total 1,2-diacylglycerols AOA limit ≥ 35 | Units: %Total 1,2-diacylglycerols UP limit ≥ *90 (*within 30 days of crush date) |
| PPP | Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins | The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils. | N/A | N/A | N/A | Units: %Total Pheophytins AOA limit ≤ 17 | Units: %Total PheophytinsUP limit ≤ 5 (immediately after production) |
*IOOC= International Olive Oil Council, USDA=Unitied States Department of Agriculture, COOC=California Olive Oil Council, AOA= Australian Olive Association, UP=Ultra Premium Standard
***NOTE: Throughout this website, statements are made pertaining to the properties, benefits, and/or the functions of Olive Oil products. We are not medical practitioners, and many of these statements are based on common current beliefs and culinary trends. Certified medical professionals have not evaluated many of these statements and this information is not intended to diagnose, treat, cure or prevent any disease. We urge you to seek proper medical consultation by a trained medical professional before modifying your eating habits, or pursuing any of the health-related advice offered within this site.