Hosted by OSOS , contributed by Checchetti on 23 March 2018
Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analyzed according to EU regulation n. 61/2011 of the Commission of 24 January 2011.
The extra virgin oils examined were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the IR analysis provides useful data that help carry out quality control.
Analisi e caratterizzazione degli oli extravergini d’oliva
Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analyzed according to EU regulation n. 61/2011 of the Commission of 24 January 2011.
The extra virgin oils examined were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the IR analysis provides useful data that help carry out quality control.
Parole chiave: chimica, ricerca
Argomento: chimica, Educazione ambientale
Obiettivi di apprendimento: collaborazione, contatto con il teritorio
Feel
Analisi e caratterizzazione degli oli extravergini d’oliva
Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analyzed according to EU regulation n. 61/2011 of the Commission of 24 January 2011.
The extra virgin oils examined were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the IR analysis provides useful data that help carry out quality control.
Keywords: Extra virgin olive oils, UV/Vis spectroscopy, FT-IR spectroscopy, acidity
Subject Domain: chimica, Educazione ambientale
Learning Objectives: Knowledge of the production methods of organic olive oil, knowledge of the main chemical-physical characteristics of extra virgin olive oils
Imagine
Table 1 shows the design of ILAB worksheet for this type of report.
|
ILAB Activity |
Task |
Activity |
Purpose |
|
Quality control of extra virgin olive oils |
Students are faced with a real-life problem. In this activity the student must determine the main chemical- physical characteristics of extra virgin olive oils |
Elicit ideas about acidity, oxidation reactions, pigments, rancidity. |
|
Chemical-physical characterization of extra virgin olive oils (EVOO) |
Students are asked to explain Case#1: What are the quality parameters that defines the chemical-physical and organoleptic characteristics of olive oils and olive pomace oils? Establish the methods for evaluating these characteristics. Case#2: How do we classify oils according to the acidity measured? Case#3: Why do high temperatures, exposure to light and oxygen damage the quality of olive oils? Case#4: Why does a low number of peroxides not necessarily imply a high quality? What kind of analysis must be performed? Case#5: Why is it important to perform the UV/Vis and FT-IR spectrophotometric analysis? |
To determine which basic principles will be used and how they will be connected; To make hypotheses on the effects of environmental factors on the quality of olive oils; to perform creative thinking skills; To choose and practice the necessary technical procedures for each specific purpose; To research and organise the parameters for the quality characterisation of oils;
|
|
|
Students design experiments procedure by determining control variables, independent variables and their own dependent variables |
Apply the principles and knowledge previously acquired to verify the hypotheses previously formulated. |
|
Titrations results Spectroscopic data |
Students collect data from their designed experiment, as well as Information needed to test the hypothesis. |
Practicing volumetric analysis, determination of spectroscopic parameters |
|
Interpretation of data |
Students organize and analyse the data, Connect them to the hypothesis, make predictions, select which findings are consistent with the information already possessed. |
Developing and applying high-order thinking skills (analysing, evaluating, creating); |
|
Quality control of extra-virgin olive oil |
Students describe and interpret the findings obtained based on the results of hypothesis test. |
Production of a written report with graphic representation of the findings. |
PARTNERSHIPS INVOLVED IN THE PROJECT:
Table 2
|
Family |
Families of the students provided home-produced olive oils |
|
University |
University of Calabria, Italy |
|
Oil factory |
Oil Factory Fratelli Portaro, Belvedere Spinello, Calabria, Italy |
Create
Analisi e caratterizzazione degli oli extravergini d’oliva
Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analyzed according to EU regulation n. 61/2011 of the Commission of 24 January 2011.
The extra virgin oils examined were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the IR analysis provides useful data that help carry out quality control.
Parole chiave: chimica, ricerca
Argomento: chimica, Educazione ambientale
Obiettivi di apprendimento: collaborazione, contatto con il teritorio