Second home chemistry test to detect counterfeit and/or adulterated olive oil.
Author, Jorge Auristondo Vilches (Toxicologist)
Olive Oil and Monounsaturated Fatty Acids.
Olive oil is rich in monounsaturated fatty acids, mainly oleic acid (55-83%).
Other fatty acids present in smaller amounts include palmitic acid, linoleic acid and stearic acid.
This unique composition of monounsaturated fatty acids contributes to the stability and health benefits of olive oil, such as cardiovascular protection.
Oleic acid is a monounsaturated fatty acid found predominantly in olive oil and some other vegetable oils. Accurate detection usually requires laboratory techniques such as chromatography, but there are some basic, home-made methods that can give an idea of its presence, although these do not allow precise, quantitative detection of oleic acid in a preparation.
I.- Basic Chemistry Test for Unsaturated Fatty Acids (Iodine Test).
The Iodine Test is a basic technique used to detect unsaturations in fatty acids (double bonds in their chemical structure). Although it does not specifically detect oleic acid, it can indicate the presence of monounsaturated fatty acids in a preparation.
1. Materials:
– Iodine solution (tincture of iodine).
– 15 cc of olive oil for analysis.
– Test tube or small beaker.
2. Procedure:
– Place the 15 cc of olive oil in the test tube or beaker.
– Add a few drops of the iodine solution and mix or shake.
– Observe the colour of the chemical reaction. If the colour of the iodine fades quickly, this indicates that there are double bonds (unsaturations) in the sample, such as those present in oleic acid.
3. Interpretation:
If the iodine loses its colour quickly, it means that the sample contains unsaturated fatty acids (such as oleic acid).
This test indicates the presence of unsaturations, but is not specific for oleic acid, as any of the other unsaturated fatty acids in olive oil will also react with iodine.
Psicoanálisis de Geopolítica. Economía, Religión y Hechos Mundiales. 