Olive oils: quality and health

Economic diversification and the contribution of added value in this sector also comes hand in hand with research and innovation that is increasingly promoted in health matters. There is a growing awareness of consumers in relation to food safety, health and the environment. Thus, the demand for certain attributes of olive oil is intensifying that encourage new research and innovation approaches: the absence of residues, the beneficial effects on health, or that the cultivation of the olive grove is carried out through environmentally sustainable practices. In the same way, the production and transmission of knowledge and innovations in marketing, sectoral organization and consumer sensory education currently constitute an essential challenge for the national R & D & I system.

BioLive Solutions offers the following services related to the quality and health of olive oils:

Determination of oxidative and nitrosative stress in the olive tree
Characterization and early detection of the state of cellular health in olive leaves
Establishment of the optimum point of harvesting of the fruit to obtain oils enriched in nitrated fatty acids
Physical-chemical and sensory characterization of oil
Chemical analysis of the minor oil fraction and evaluation of antioxidant activity
Determination of contaminants in oils
Studies in oils of functional properties in vitro and in vivo
Analysis of consumer behavior in Spain and in international markets
Studies on the marketing of olive oils, research and market evaluation