Accelerated shelf life studies of extra virgin olive oils using the Oxitest method

摘要

In the food industry,it is very important to determine the shelf life of raw materials and processed foods as quickly as possible.The Oxitest method is a rapid analytical technique used to examine fat oxidation.The method's key advantage is that results are obtained by analyzing whole samples,whereas other techniques require the fat content to be extracted before oxidation tests are performed.The Oxitest method has been recognized as an AOCS International Standard Procedure(Cd 12c-16)thanks to VELP Scientifica's efforts to develop the instrument and method in collaboration with universities and research centers.The new method is in the Official Methods and Recommended Practices of the AOCS,7th Edition,and can be preordered at https://www.aocs.org/store/shop-aocs/shop-aocs?productld=72560532.