Quality analysis of olive oil via NMR

To be determined:
1. Quality parameters (fatty acids) Palmitic acid (C16:0), stearic acid (18:0), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3), free fatty acids
2. quality parameters, authenticity; Peroxide number, iodine number, K232, oleuropein aglycone/ligstroside aglycone, oleocanthal, phytosterols, signs of oxidation, signs of adulteration with vegetable oils
3. Confirmation of geographical origin Spain, Italy, Greece
4. Specific analysis for possible adulteration: - soybean oil; - sunflower oil; - rapeseed oil

The next steps: Click on analyze and place the analysis in the shopping cart. After ordering, send us 250ml sample material. Please indicate the origin of the oil (Spain, Greece,...). 
You will receive the result via email after approx. 6 working days.