{"id":1440,"date":"2021-03-30T09:02:38","date_gmt":"2021-03-30T09:02:38","guid":{"rendered":"https:\/\/www.laboratoriotello.com\/en\/?p=1440"},"modified":"2021-03-30T09:15:39","modified_gmt":"2021-03-30T09:15:39","slug":"new-progress-on-the-stability-indexes-for-evoos","status":"publish","type":"post","link":"https:\/\/www.laboratoriotello.com\/en\/new-progress-on-the-stability-indexes-for-evoos\/","title":{"rendered":"New progress on the stability indexes for EVOOs"},"content":{"rendered":"
Ja\u00e9n<\/span>, Spain<\/span>\u00a0<\/span><\/h5>\n

Laboratorio Tello <\/span><\/a>together\u00a0<\/span>with L.A.B.<\/a><\/span>\u00a0(both part of\u00a0<\/span>Tentamus Group<\/span><\/a>) and\u00a0<\/span>the University of Granada, continue<\/span>\u00a0to advance<\/span>\u00a0in<\/span>\u00a0the development of stability indices on extra virgin olive oils and other vegetable oils.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>Since 2018,\u00a0<\/span>Laboratorio<\/span>\u00a0Tello and\u00a0<\/span>L.A.B. <\/span>are working on the public research project CASEITE of the call “RETOS\u00a0<\/span>Colaboraci\u00f3n<\/span>\u00a02017″<\/span>\u00a0next to the Analytical Chemistry\u00a0<\/span>R<\/span>esearch\u00a0<\/span>G<\/span>roup FQM-232 (Analysis in Food and Environment of UGR)<\/span> <\/span>focus<\/span>sing<\/span>\u00a0on the development of new <\/span>analysis methods<\/span>\u00a0<\/span>required\u00a0<\/span>by the market in the olive sector.<\/span>\u00a0<\/span><\/p>\n

The research<\/span>\u00a0is based on the<\/span>\u00a0construction of kinetic models\u00a0<\/span>focus<\/span>ed<\/span>\u00a0on <\/span>monitoring and study<\/span>ing<\/span> <\/span>the aging of these oils<\/span>.\u00a0<\/span>To achieve this objective, the deterioration process of the oils has been examined through different analytical determinations, such as<\/span>:<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n