Health claim regarding extra virgin olive oil, with zeolite used in cultivation

Chemical analyses were recently carried out on green olive oil produced in 2019, which demonstrate that the comprehensive use of zeolite in olive cultivation can yield an exceptional olive oil of the highest quality.

This olive oil meets all the requirements to bear a ‘health claim’ following the necessary standardisation and certification procedures under current legislation.

The analyses were carried out by the chemical analysis laboratory of Synchroni Analytiki, in Trilofo, Thessaloniki. The laboratory is accredited to ISO 17025 by the Hellenic Accreditation Council (ESYD), and participates in scientific research activities as well as interlaboratory proficiency testing schemes.

The olive trees are of the Koroneiki variety and are located in the wider Gargalianoi area, in the prefecture of Messinia.

During production, only certified organic fertiliser has been used, along with the incorporation of 8 kg of zeolite for 3 consecutive years. In total, 24 kg of zeolite, with a particle size of 2.5 to 5 millimetres, has been used per tree.

What is the ‘health claim’ for olive oil?

According to European Regulation 432/2012 (L 136/25.05.2012), olive oil may bear a “Health Claim” if it has a high content of biophenols or polyphenols. The concentration of polyphenols in one kilogram of olive oil must be at least 250 mg. In this case, from December 2012 onwards, the following health claim may be printed on olive oil packaging:

‘The polyphenols in olive oil help protect blood lipids from oxidative stress as part of a varied and balanced diet’.  

It has been demonstrated that daily consumption of 20g of olive oil bearing a health claim provides at least 5 mg of hydrotyrosol and its derivatives, which help protect blood lipids from oxidative stress.

Specifically, the complex of oleasine, oleocanthal and derivatives contained in the above concentration has protective properties for human health, has a positive effect on the prevention of heart attacks, helps to combat inflammation, whilst recent research has shown that it offers protection against Alzheimer’s disease.

Ideally, an olive oil with a ‘Health Claim’ is recommended for consumption as a dietary supplement.

Ultra Premium olive oil category

Ultra Premium (UP) is a category of olive oil that designates the highest-quality olive oil in the world. The UP standard was created by Veronica Foods as a solution to the growing need to distinguish high-quality extra virgin olive oil.

We note that, according to the chemical analysis, this particular olive oil, based on the values tested, could also be categorised on this scale.

Analysis Table (the best values are highlighted in bold black)

Indicators / categories	Extra Virgin Olive Oil	Ultra Premium (UP)	Chemical analysis 31/1/2020
Acidity (%) MAX	0.8	0.3	0.21
K270 MAX	0.22	0.20	0.129
K232 MAX	2.5	2.0	1.602
Peroxides (meq O₂/kg) MAX	20.0	9.0	8.23
DK MAX	0.01	0.01	-0.005
Biofenols as tyrosol MIN	–	130	261
DAG MIN	–	90	Not carried out
PPP MAX	–	5	Not carried out
Olive oil acid MIN	55 to 83	65	Not carried out

Explanation of test results

Acidity

This is the most fundamental criterion for assessing the quality of olive oil and is what determines its commercial value.  It is expressed in grams of free oleic acid per 100 grams of fat. Therefore, when a label states an acidity of 0.5% (or 5 grams, according to the producer), this means that 100 grams of olive oil contain 0.5 grams of free fatty acids.

K270

This is an indicator of an advanced stage of oxidation (rancidity) or refining. Given that refined olive oils have a high K270 value, this parameter provides information on any possible adulteration of the olive oil. Furthermore, both old olive oils and blends of old olive oils exhibit a high index.

K232

This is an indicator of the initial or intermediate stage of oxidation. A high value indicates a slow or outdated production method, as well as the storage of the olive oil in question for a long period of time.

ΔΚ

It is defined as a mathematical formula for calculating ultraviolet absorption coefficients. To be precise, the measurement of olive oil’s absorption in the ultraviolet spectrum is used to assess its quality, its authenticity (checking for adulteration of olive oil with refined olive oils or seed oils) and to determine its oxidative deterioration.

Peroxides

These are chemical compounds formed mainly by the reaction of oxygen with olive oil. A high peroxide value indicates oxidative deterioration and therefore a short shelf life for the olive oil

Read more here about zeolite in olive trees

Chemical analysis

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