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<pre>Dave ,
Dr Craig Gribble at Waikato Institute of Technology is interested in doing
some fatty acid analysis on NZ olive oils by HPLC (comparing them to
supermarket olive oils they appear to be higher in C18 unsaturated acids
...this is good!). He would like some samples of single cultivars oils to
run for the same assay...he only needs about
1 ml of each ......can we help him ? He will make the results of his
analysis available and if interesting seek to publish it.
</pre>
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<pre>Hi,

Would Dr.Gribble like some South African oils for comparison

Regards

Mike
-----Original Message-----
From: Richard Ward [mailto:wardr@...]
Sent: 28 May 2002 13:31
To: OliveOil@yahoogroups.com
Subject: [OliveOil] Free fatty acid analysis ......Free


Dave ,
Dr Craig Gribble at Waikato Institute of Technology is interested in doing
some fatty acid analysis on NZ olive oils by HPLC (comparing them to
supermarket olive oils they appear to be higher in C18 unsaturated acids
...this is good!). He would like some samples of single cultivars oils to
run for the same assay...he only needs about
1 ml of each ......can we help him ? He will make the results of his
analysis available and if interesting seek to publish it.



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</pre>
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<pre>Dear Richard,

This sounds like a worthwhile study. I would just caution you to
distinguish between fatty acid profile (which fatty acids are bound
into the oil "molecule") and free fatty acids (fatty acids that have
been cleaved off the oil "molecule").

Cheers,

Paul Croucher

--- In OliveOil@y..., "Richard Ward" <wardr@i...> wrote:
> Dave ,
> Dr Craig Gribble at Waikato Institute of Technology is interested
in doing
> some fatty acid analysis on NZ olive oils by HPLC (comparing them to
> supermarket olive oils they appear to be higher in C18 unsaturated
acids
> ...this is good!). He would like some samples of single cultivars
oils to
> run for the same assay...he only needs about
> 1 ml of each ......can we help him ? He will make the results of
his
> analysis available and if interesting seek to publish it.
</pre>
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<pre>Our company standardly makes 3 varietals that we would be happy to provide
samples of. Delivery address??

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157

----- Original Message -----
From: "Richard Ward" <wardr@...>
To: <OliveOil@yahoogroups.com>
Sent: Tuesday, May 28, 2002 9:30 PM
Subject: [OliveOil] Free fatty acid analysis ......Free


> Dave ,
> Dr Craig Gribble at Waikato Institute of Technology is interested in
doing
> some fatty acid analysis on NZ olive oils by HPLC (comparing them to
> supermarket olive oils they appear to be higher in C18 unsaturated acids
> ...this is good!). He would like some samples of single cultivars oils to
> run for the same assay...he only needs about
> 1 ml of each ......can we help him ? He will make the results of his
> analysis available and if interesting seek to publish it.
>
>
>
>
> *************************
> Check our new sister forum at:
> http://forums.delphiforums.com/OliveOil
> *************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> List owner: OliveOil-owner@yahoogroups.com
> *************************
> Books about Olive: http://sadoun.com/olive
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>


---
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</pre>
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<pre>The study of free fatty acids may be most interesting for great olive oil
industries. These companies treat big quantities of olive oil, and most of
it has a low
content of protective agents (like polyphenols, tocopherols, etc.) and is
more subject to damage and degradation (=high percentage of free fatty
acids).
Personally I am interested in learning the composition of olive oil fatty
acids inside the oil, also to understand how they can behave during the oil
life.
Some days ago I was told me that an olive oil with a higher percentage of
oleic
acid (C18-1) is better protected against degradation than an olive oil with
a lower content.
Should this be true, we could select a product with a higher percentage of
oleic
acid (I mean inside the fat molecule, and not free), suitable for a better
conservation.


Paolo M. Callioni



--------------------------------------------------------------
Paolo M. Callioni
--------------------------------------------------------------
Solearia quality food s.r.l.
www.solearia.it
www.extravergine.biz

Via Porto Botte 102 - 09042 Monserrato (CA)
tel/fax 070-572984 cell. 0347-3408469
solearia@...
--------------------------------------------------------------




> Dear Richard,
>
> This sounds like a worthwhile study. I would just caution you to
> distinguish between fatty acid profile (which fatty acids are bound
> into the oil "molecule") and free fatty acids (fatty acids that have
> been cleaved off the oil "molecule").
>
> Cheers,
>
> Paul Croucher
>
> --- In OliveOil@y..., "Richard Ward" <wardr@i...> wrote:
> > Dave ,
> > Dr Craig Gribble at Waikato Institute of Technology is interested
> in doing
> > some fatty acid analysis on NZ olive oils by HPLC (comparing them to
> > supermarket olive oils they appear to be higher in C18 unsaturated
> acids
> > ...this is good!). He would like some samples of single cultivars
> oils to
> > run for the same assay...he only needs about
> > 1 ml of each ......can we help him ? He will make the results of
> his
> > analysis available and if interesting seek to publish it.
>
>
>
>
> *************************
> Check our new sister forum at:
> http://forums.delphiforums.com/OliveOil
> *************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> List owner: OliveOil-owner@yahoogroups.com
> *************************
> Books about Olive: http://sadoun.com/olive
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
</pre>
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