American Univesity of Beirut

LEAF expands its Olive Oil Testing

In addition to regular testing procedures for olive oil (including free fatty acids, peroxide value, iodine value, heavy metals, fatty acid analysis, and UV spec analysis), LEAF has expanded its testing capabilities to include total polyphenols, the naturally occurring organic compounds essential for the stability and flavor of olive oil. 

Several factors can affect the quantity and quality of phenolic compounds in olive oil. These include olive variety, harvesting time, and milling procedures.

 The method for determining the total phenolic content using the spectrophotometric Folin–Ciocalteu method was developed and validated at LEAF. 


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