Rodney J. Mailer

Australian Oils Research

1

Trade: You know what you are buying

Safety: You know the product is safe

Production: It gives producers a target

Fraud: It ensures the product is genuine

Freshness: It provides an indication of age.

2

AOCS - American Oil Chemists’ Society

IOC – International Olive Council

ISO - International Standards Organisation

AOAC - Association of Official Agricultural Chemists

CEN - European Committee for Standardization or

Comité Européen de Normalisation

3

IOC – COI, AOAC, ISO, IUPAC,

Codex Alimentarius – COI, AOCS, ISO, IUPAC

EC - European Community (use CEN)

4

IOC - International Olive Council

EC – European Community

Codex Alimentarius

National governments –

set limits based on these bodies or other standards

5

FOSFA – The Federation of Oils, Seeds and Fats Association

Concerned with world trade in oilseeds, oils and fats

Over 940 members in 80 countries

Does not set standards - decided between buyers and sellers

6

METHODS LIMITS

AOCS

X

AOAC

X

ISO

X

Codex

X

IOC

EC

National Organisations

X

7

Simplify trade between countries

Assist to combat fraud

Reduce problems for producers

8

Oil quality varies between countries

Standards established in traditional producing countries are based on local product

May be used to limit imports 9

Most national specifications are based on IOC

EU, IOC members, Others

Turkey, Israel, Iran, Argentina, NZ – IOC

USA, Australia, South Africa - modifications

Canada – Interpretation of IOC

10

Grades of olive oil. U.S. Grade A or U.S. Fancy U.S. Grade B or U.S. Choice U.S. Grade C or U.S. Standard U.S. Grade D or Substandard

Factors Points Free fatty acid content Absence of defects cloudiness due to stearin, and sediment Odor Flavor Total Score . . . . . . . . . . .............. . . . . . . . 100

United States Department of Agriculture

Agricultural Marketing Service

Fruit and Vegetable Division

Processed Products Branch

United States Standards for Grades of Olive Oil Effective date March 22, 1948

11

Odor (or Flavor) • General.

typical olive oil odor and freedom from strong green olive odor or any other off-odors.

• A - Good typical odor (flavour)

• B - Reasonably good typical odor (flavour)

• C - Fairly good typical odor (flavour)

• D - SStd.

United States Department of Agriculture

Agricultural Marketing Service

Fruit and Vegetable Division

Processed Products Branch

United States Standards for Grades of Olive Oil Effective date March 22, 1948

12

European Union

Tunisia Founding Member since 14.02.1956

Libya Founding Member on 14.02.1956; rejoined 28.01.2003

Morocco Founding Member since 11.08.1958

Israel Founding Member since 10.09.1958

Algeria 29.06.1963

Egypt 21.05.1964

Lebanon 10.11.1973

Syria 29.12.1997

Croatia 27.04.1999

Jordan 02.12.2002

Iran 06.01.2004

Montenegro 13.11.2007

Iraq 26.03.2008

Albania 13.02.2009

Argentina 08.05.2009

Turkey 21.02.2010

Last update: December 2010

13

Member states of the EU (year of entry)

Austria (1995) Germany (1952) Netherlands (1952)

Belgium (1952) Greece (1981) Poland (2004)

Bulgaria (2007) Hungary (2004) Portugal (1986)

Cyprus (2004) Ireland (1973) Romania (2007)

Czech Republic (2004) Italy (1952) Slovakia (2004)

Denmark (1973) Latvia (2004) Slovenia (2004)

Estonia (2004) Lithuania (2004) Spain (1986)

Finland (1995) Luxembourg (1952) Sweden (1995)

France (1952) Malta (2004) United Kingdom (1973)

14

15

CHEMICAL TESTING LABORATORIES RECOGNISED

BY IOC

Australia Canada

Spain France

Greece Italy

Morocco Portugal

Tunisia Turkey

Argentina Turkey

Slovenia Syria

USA

16

Sensory Laboratories Recognised by IOC

Australia Cyprus

Spain France

Germany Argentina

Greece Israel

Italy Jordan

Morocco New Zealand

Portugal Czech Republic

Slovenia Syria

Tunisia Turkey

European Union IOC members Codex Alimentarius Australia Brazil China Israel Iran Japan Turkey USA

17

IOC, EC and Codex have different classifications for olive oil

Codex have no limit for linolenic acid

2-glycerol monopalmitate

EC & COI - < 0.9%;

Codex – saturated fat in 2 position - 1.5%

18

Israel adopted IOC regulation In reality only FFA and peroxide level used in local trade Export: oils are not fitting the IOC standards (mainly problems with linolenic acid levels and ∆7-stigmastanol ) More detailed analysis conducted annually by Ministry of Health to validate olive oil authentication.

19

Barnea - Sterols?

Iran applies IOOC standards and test methods for olive oils. Use IOOC methods for research due to accuracy and specificity rather than ISO or Codex Alimentarius. Assistant Professor

20

Uses IOC limits (Food and Drugs Act on Fats and oils regulations) Laboratory Analysis • If one parameter is off, other tests used to confirm results. • If everything else is within limits, another sample may be taken. • It would not be assessed as unsatisfactory

• If the oil is assessed as unsatisfactory, the inspector will take a legal sample for re-analysis • The company may be taken to court.

21

IOC Codex EC Australia USA China 1 Extra virgin * * * U.S. * *

2 Virgin * * * U.S. * Medium grade virgin

3 Ordinary virgin * NO NO NO NO

4 Lampante virgin NO * * U.S. * *

5 Refined * * * U.S. * *

6 Olive oil (blend of refined olive oil

and virgin olive oils)

* Olive oil composed of refined and virgin

olive oil

Olive oil composed of refined and virgin

olive oil

U.S. * Blended olive oil

7 Crude olive-pomace oil

NO Crude olive-residue oil

* U.S. * *

8 Refined olive-pomace oil

* Refined olive-residue oil

* U.S. * *

9 Olive-pomace oil (blend of refined olive-

pomace oil and virgin olive oils)

* Olive-residue oil Olive-pomace oil-composed of refined olive-pomace oil and

virgin olive oils

U.S. * Blended olive-pomace oil

22

Fatty Acid IOC Codex EC Australia USA Sth Africa Brazil Japan China

Myristic < 0.05 * * * * * * * 0.05

Palmitic 7.5 - 20.0 * * 7.0-20.0 * 7.0-20.0 * * *

Palmitoleic 0.3 - 3.5 * * * * * * * *

Heptadecanoic < 0.3 * * * * * * * 0.3

Heptadecenoic < 0.3 * * < 0.4 * < 0.4 * * 0.3

Stearic 0.5-5.0 * * * * * * * *

Oleic 55.0-83.0 * * 53.0-85.0 * 53.0-85.0 * * *

Linoleic 3.5 - 21.0 * * 2.5-22.0 * 2.5-22.0 * * *

Linolenic < 1.0 * < 1.5 < 1.5 < 1.5 * * *

Arachidic < 0.6 * * * * * * * *

Gadoleic < 0.4 * * < 0.5 * < 0.5 * * *

Behenic < 0.2* * * * * * * * *

Lignoceric < 0.2 * * * * * * * * 23

Linolenic acid

24

Fatty Acids C14:0 C16:0 C16:1 C17:0 C17:1 C18:0 C18:1 C18:2 C18:3 C20:0 C20:1 C22:0 C24:0 Sample 0.00 6.8 0.5 0.1 0.1 2.2 68.2 15.5 5.0 0.5 0.8 0.2 0.1 IOC < 0.05 7.5 - 20.0 0.3 - 3.5 < 0.3 < 0.3 0.5-5.0 55.0-83.0 3.5 - 21.0 < 1.0 < 0.6 < 0.4 < 0.2* < 0.2

Sterols Cholesterol Brassicasterol Campesterol Stigmasterol

D-7-

Stigmastenol

Apparent β

sitosterol Diols

Total Sterols

(mg/kg)

Sample 0.24 6.29 23.23 0.83 0.31 68.30 6.48 4860.71

IOC < 0.5 < 0.1 * < 4.0 < campesterol < 0.5 > 93.0 < 4.5 > 1000

25

No oil sample has ever been rejected in Australia based on fatty acids alone!

IOC Codex EC Australia USA Brazil Japan China

Cholesterol < 0.5 * * * * * * *

Brassicasterol < 0.1 * * * * * * * *

Campesterol < 4.0 * * < 4.8 < 4.5 * * *

Stigmasterol < campesterol * * < 1.9 * * * *

Delta-7-stigmastenol < 0.5 * * * * * * *

Apparent beta-sitosterol: > 93.0 * * > 92.5 * * * *

Total sterol (mg/kg) > 1000 * * * * * * *

Erythrodiol and uvaol < 4.5 * * * * * * *

26

Variety/ Country Problem Reference

Cornicabra/ Spain 25-75% > 4.0 over 5 seasons - avg 4.0 Rivera del Álamo, R.M., Fregapane, G.,

Aranda, F., Gómez-Alonso, S. M.D.

Salvador 2004. Fd Chem. 84: 533-537.

Cornicabra/ Spain 75% >4.0 over 5 seasons - avg 4.2 Salvador Rivera, M.D., Aranda, F.,

Gómez-Alonso, S. and G. Fregapane

(2001). Fd Chem. 74: 267-274.

Several – Australia Several samples outside of limits The Natural Chemistry of Extra Virgin

Olive Oil. R.J. Mailer (2007). RIRDC.

Barnea – Australia 16 of 17 samples > 4.0, average 4.5 R.J. Mailer & J. Ayton (2008). RIRDC.

Koroneiki-Aust. 4 of 8 samples > 4.0, average 3.9 R.J. Mailer & J. Ayton (2008). RIRDC.

Argentina All Barnea & 70% Arbequina >4.0

up to 5.5

Liliana N. Ceci Æ Amalia A. Carelli 2007.

JAOCS 84: 1125–1136.

Koroneiki-Greece Average of 72 samples = 4.2 A. Koutsaftakis, F. Kotsifaki & E.

Stefanoudaki 1999. JAOCS 76:1477–1481.

Several - Australia 39% (254 of 651) samples >4.0,

multiple seasons, regions, varieties

Combined database of Australian olive oil

analyses, AORL & MOLS, 2010.

27

Unsaponifiable matter

Trans fatty acid content

Wax content

Difference between actual and theoretical ECN 42

Stigmastadiene content

Trace metals mg/kg

Free acidity

Peroxide value

Absorbency in ultra-violet

28

1,2-Diacylglycerol (%) > 35 1,2-diacylglycerols 1,3-diacylglycerols

Proportions of 1,3–diacylglycerols to total diacylglycerols

Pyropheophytin a (%) < 17 chlorophyll pheophytin pyropheophytins.

Proportion of pyropheophytin a to the total pheophytins

RIRDC Publication No. PRJ-006488

29

• Adapted from DGF methods

• Published by ISO

• Excellent agreement with sensory analysis

• Agreement with other oxidative stability methods

• Confirmed by numerous shelf life studies

• Limit set with adequate margin for safety

30

Effect of storage temperatures

3 olive oil types over 36 months

low polyphenols, high linoleic acid,

mid polyphenols, mid linoleic acid,

high polyphenols, low linoleic acid.

a) LP,HL

% 1

,2-d

iacylg

lyce

rols

0

10

20

30

40

50

60

70

80

b) MP,ML

%1

,2-d

iacylg

lyce

rols

0

10

20

30

40

50

60

70

80

c) HP,LL

Months

0 3 6 9 12 15 18 21 24 27 30 33 36

%1

,2-d

iacylg

lyce

rols

0

10

20

30

40

50

60

70

80

15oC, dark, closed

22oC, dark, closed

37oC, dark, closed

31

Effect of storage temperatures

3 olive oil types over 36 months

a) low polyphenols, high linoleic acid

b) mid polyphenols, mid linoleic acid

c) high polyphenols, low linoleic acid.

a)

% p

yro

pheophytin a

0

10

20

30

40

50

60

70

80

90

b)

% p

yro

pheophytin a

0

10

20

30

40

50

60

70

80

90

c)

Months

0 3 6 9 12 15 18 21 24 27 30 33 36

%pyro

pheophytin a

0

10

20

30

40

50

60

70

80

90

15oC, dark, closed

22oC, dark, closed

37oC, dark, closed

Same response regardless of oil type!

32

Extra virgin olive oil

Median of defect Me = 0

Median of the fruity attribute

Me > 0

33

% SAMPLES FAILING BOTH SENSORY AND CHEMICAL ANALYSIS

Sensory IOC CHEMICAL TEST DGF / Aust Tests

BRAND FAILED SENSORY

FFA FAP PV UV DAGs PPP

California Olive Ranch 0 0 0 0 0 0 0

Cobram Estate 0 0 0 0 0 0 0

Lucini 11 0 0 0 100 0 0

Filippo Berio 83 0 0 0 33 33 20

Star 61 0 0 0 0 64 27

Bertolli 72 0 0 0 8 62 46

Colavita 56 0 0 0 50 70 50

Pompeian 94 0 0 0 65 100 94

Failed (%) 51% 0 0 0 34 65 49 34

AOCS - agreement to republish IOC methods

ISO - to evaluate and adopt IOC & AOCS methods

ISO - gradually converting IOC methods to ISO methods.

35

Codex is the logical international standard body for olive oil

Codex has been disappointing in recognising global differences and in mirroring IOC standards

A lack of leadership by Codex will see a divergence of national standards

If national standards are diverging, it points to deficiencies in existing international standards – in which case, the onus is on Codex to act.

36