Seed fatty detection (ECN42 Difference) (Oil acids composition Excluding)

Determination of Seed Oils (ECN42 Difference) (Excluding Fatty Acid Composition)
Determination of Seed Oils (ECN42 Difference) (Excluding Fatty Acid Composition)

In the year 2014, the Ministry of Food, Agriculture and Livestock issued the Turkish Food Codex Communiqué on Methods of Analysis of Olive Oil and Olive Oil (Communiqué no: 2014 / 53). This communiqué describes the methods of analysis to be applied during official audits of olive and olive oil. In the annex of the communiqué titled Determination of Maximum Difference Between Real and Theoretical ECN 42 Triglyceride Content (Annex 14), ECN42 difference determination method is also included. This method is based on determining the purity of olive oil based on the absolute difference of the following two values ​​of triacylglycerols (TAGs) with the equivalent carbon number 42 in the olive oil composition:

• ECN42HPLC: experimental value obtained by high performance liquid chromatography method (HPLC)

• ECN42Theoric: The theoretical value calculated from the fatty acid composition

Triacylglycerols (TAGs) are glycerol esters of fatty acids, that is, the form of fat stored in tissues. Elevated blood TAG levels due to cholesterol levels are indicative of a high risk of cardiovascular disease.

The detection of seed oils, ie the ECN42 difference method, is applied to detect the presence of small amounts of seed oil found in olive and pomace oils. This seed oil is rich in linoleic acid.

The purity criteria of olive oil include relative density, saponification number, iodine number, trans fatty acids and waxy substances as well as the high difference between real and theoretical ECN42.

In the authorized laboratories, studies are carried out to determine the seed oils except the fatty acid composition, that is to say the difference of ECN42 within the scope of chemical food analyzes. In these studies, standards and test methods issued by national and international organizations are followed. The standard is based on:

• TS 342 Cooking olive oil - Inspection methods

This standard covers the examination methods of natural, refined and mixed olive oils used only as edible oils, and mixed pomace oils. It does not cover the examination methods of other edible vegetable oils.