Vegetable oils

A vegetable oil is a fatty substance derived from an oleaginous plant. Some of them are governed by the Codex Alimentarius, an international food standard that can allow us to rule on the conformity of your samples.

The analytical services offered by the laboratory Pyrenessences Analyses on vegetable oils:

Fatty acid composition

Vegetable oils consist of more than 95% triglycerides (= fatty acids + glycerol), and their fatty acid composition can be determined by gas chromatography after esterification (according to ISO 12966).

Physico-chemical measurements

Specific gravity

Ratio between the density of the sample and that of pure water at a given temperature.

Refractive index

Characteristic index of the behavior of light in the sample.

Optical rotation

Property that some samples have to rotate the plane of polarization of the light passing through them – related to the possible presence of chiral molecules.

Flash point

The minimum temperature at which vapors emitted from the sample will deflagrate upon contact with a flame or hot spot – for example, when transporting a material, this measurement may be necessary.

Peroxide value

The peroxide value expresses the amount of oxygen chemically bound to a substance in the form of peroxides and thus makes it possible to evaluate its oxidation state.

Anisidine value

The anisidine value expresses the amount of oxygen chemically bound to a substance mainly in the form of aldehydes, and thus allows evaluation of its oxidation level.

Totox value

The totox value of a fatty substance is the sum of twice its peroxide value and its anisidine value; it allows evaluation of its oxidation level.

Acid value

The acid value expresses the amount of potassium hydroxide required to neutralize the free acids in a sample.

Iodine value

The iodine value expresses the mass of diiodine capable of binding to the unsaturated fatty acids contained in the fat.

Saponification value

The saponification value expresses the quantity of potassium hydroxide necessary to neutralize the free fatty acids and to saponify the esterified fatty acids contained in the fat.

Multi-residue analysis of pesticides

The laboratory proposes a multi-residue research of pesticides in vegetable oils.

List of target molecules:

Alachlor

Aldrine

Atrazine

Azinphos Ethyl-

Azinphos Methyl-

Benalaxyl

Bifenthrine

Bitertanols

Bromophos Ethyl-

Bromophos Methyl-

Bromopropylate

Carbofuran

Chlordane cis-

Chlordane trans-

Chlorfenvinphos

Chlorobenzilate

Chlorothalonil

Chlorpropham

Chlorpyriphos Ethyl-

Chlorpyriphos Methyl-

Chlorthal Dimethyl-

Clomazone

Coumaphos

Cyfluthrines

Cyhalothrineλ-

Cypermethrines

DDD o,p’-

DDD p,p’- + DDT o,p’-

DDE o,p’-

DDE p,p’-

DDT p,p’-

Deltamethrines

Diazinon

Dichlofenthion

Dichlofluanide

Diclofop Methyl-

Diethofencarb

Difenoconazols

Diflufenican

Dimethoate

Diphenylamine

Endosulfanα-

Endosulfanβ-

Endosulfan sulfate

Endrine

Ethion

Ethofumesate

Ethoprophos

Etridiazole

Etrimphos

Fenamiphos

Fenarimol

Fenchlorphos

Fenoxycarb

Fenpropathrine

Fenpropimorphe

Fensulfothion

Fenthion

Fenvalerates

Fluazifop p-Butyl-

Flucythrinates

Flusilazole

Flutolanil

Flutriafol

Fonofos

HCH α-

HCH β- + Lindane

HCH δ-

Heptachlore

Heptachlor epoxide

Hexachlorobenzene

Hexaconazole

Iprodione

Malaoxon

Malathion

Mecarbam

Metalaxyl

Metazachlor

Methacrifos

Methidathion

Methiocarb

Methoxychlore

Metolachlor

Mirex

Monalide

Monocrotophos

Myclobutanil

Napropamide

Omethoate

o-Phenylphenol

Oxadiazon

Oxadixyl

Penconazole

Pentachloroaniline

Pentachloroanisole

Permethrines

Phosalone

Phosmet

Piperonyl butoxide

Pirimicarb

Pirimiphos Ethyl-

Pirimiphos Methyl-

Prochloraz

Procymidone

Profenophos

Propiconazols

Propyzamide

Prothiofos

Pyridaben

Pyridaphenthion

Pyrimethanil

Quinalphos

Quizalofop Ethyl-

S421

Sebuthylazine

Tebuconazole

Terbufos

Terbuthylazine

Tetradifon

Tetramethrines

Tolclofos Methyl-

Tolylfluanid

Triadimefon

Triadimenol

Triazophos

Vinclozoline

Unsaponifiable matter content

Unsaponifiable matter is part of the minor constituents of interest of a vegetable oil; its proportion depends on the origin and the treatments undergone by the fat.