Fatty Acids in Olive Oil Proficiency Test


Product Specification

Product Code Proficiency Test Matrix Approx. Size


Olive Oil

30 ml


Saturated Fatty Acids, Monounsaturated Fatty Acids, Polyunsaturated Fatty Acids, Lauric Acid (C12:0), Myristic Acid (C14:0), Palmitic Acid (C16:0), Stearic Acid (C18:0), cis-Vaccenic acid (C18:1 n-7 cis), Oleic Acid (C18:1 n-9 cis), Linoleic Acid (C18:2 n-6), alpha-Linolenic Acid (ALA, C18:3 n-3), Arachidic Acid (C20:0), Gondoic Acid (C20:1 n-9), Behenic Acid (C22:0), Lignoceric Acid (C24:0), C18:1 trans Fatty Acids, C18:2 trans Fatty Acids, C18:3 trans Fatty Acids, Total trans Fatty Acids


Fatty acid profile known when test material is analysed, more fatty acids may be included.

Test Description

This proficiency test provides the opportunity to carry out a comprehensive fatty acid profile including individual fatty acids, on a straightforward single type of oil that is very popular and frequently tested in laboratories.

Olive oil has extensive research into its health benefits, with a larger proportion of monounsaturated fatty acids compared to other substitutes. As such it is in large demand with consumers. However, due to its popularity it can be prone to fraud and adulteration.

Consequently, it is important to confirm that only high quality testing methods are used to ensure your customers enjoy credible, repeatable test results.

Fat is an essential part of the human diet, supplying nutritional components that the body needs in order to function. Too much fat in the diet, especially of nutritionally undesirable forms, can give rise to health problems. Hence, fat is subject to labelling requirements on food products and analyses are targeted towards this compliance.

With regard to labelling compliance, Fapas proficiency tests ask for fat results to be submitted as g/100g of the sample, not of the total fat. Some fatty acids have promoted health properties, such omega-3 and omega-6 fatty acids from oil-rich fish. Fapas fats and oils proficiency tests also include quality parameters for premium oils, especially olive oil.

Vegetable-based oils are used within a wide range of cooking processes and as such can be consumed in a wide range of forms. This makes vegetable and most other oils by extension subject to rigorous regulations, to provide high quality produce to the consumer and negate any food adulteration risks from this potentially expensive product.

Fapas proficiency tests can provide your labs with similar challenge to that which are faced within routine testing arrangements. Through the use of real food samples quickly comparable results can be made, allowing you to provide insights into improving your testing arrangement quickly and effectively.

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