These are the quality standards and limits for Extra Virgin Olive Oil, likely for a technical specification document or a Certificate of Analysis (COA). The “M” in the list appears to stand for “Maximum” or “Minimum,” specifying the acceptable limits for each parameter.
Here is a clear breakdown of the specifications:
- Free acidity (oleic acid %): Maximum 0.8%
- Peroxide value (meg O2/kg): Maximum 20
- K232 (in UV): Maximum 2.5
- K270 (in UV): Maximum 0.22
- Delta K (in UV): Maximum 0.01
- Fatty Acids:
- Myristic acid: Maximum 0.05
- Arachidic acid: Maximum 0.6
- Linolenic acid: Maximum 1
- Eicosenoic acid: Maximum 0.4
- Behenic acid: Maximum 0.2
- Lignoceric acid: Maximum 0.2
- Trans Fatty Acids:
- C 18:1 T: Maximum 0.05
- C 18:2+ C 18:3 T: Maximum 0.05
- Sterols:
- Cholesterol: Maximum 0.5
- Brassicasterol: Maximum 0.1
- Campesterol: Maximum 4.0
- Stigmasterol: Less than Campesterol
- Delta-7 Stigmasterol: Maximum 0.5
- Total Beta-Sitosterol: Minimum 93.0
- Total sterol content: Minimum 1000 mg/kg Oil
- Other Components:
- Erythrodial + Uvaol: Maximum 4.5
- Waxes: Maximum 250 mg/kg Oil
