In the food industry, it is very important to determine the
shelf life of raw materials and processed foods as quickly as
possible. The Oxitest method is a rapid analytical technique
used to examine fat oxidation. The method’s key advantage is that results are obtained by analyzing whole samples,
whereas other techniques require the fat content to be
extracted before oxidation tests are performed. The Oxitest
method has been recognized as an AOCS International Standard Procedure (Cd 12c- 16) thanks to VELP Scientifica’s
efforts to develop the instrument and method in collaboration with universities and research centers. The new method
is in the Official Methods and Recommended Practices of the
AOCS, 7th Edition, and can be preordered at https://www.
Lipid oxidation is influenced by a variety of factors, including light, heat,
fatty acid composition and degree of saturation, the form and concentration
of oxygen, and the presence of minor compounds such as antioxidants, metals, and pigments. Systematic studies on these factors have been conducted
to improve the oxidative stability of foods (Comandini et al. 2009). Lipid oxidation is a slow process that could last days or months, depending on the sample.
The Oxitest reactor subjects samples to a high-oxidative-stress environment,
so that their resistance to oxidation can be evaluated in a short period of time
(Comandini et al. 2009).
Accelerated shelf life
studies of extra virgin
olive oils using the
• The VELP Scientifica Oxitest is an
analytical instrument that can be
used to examine fat oxidation in
• The Oxitest method was used to
analyze the oxidative stability of
extra virgin olive oils coming from
two regions of Italy.
• There was a strong correlation
between the total quantity of
polyphenols and oxidation stability,
notwithstanding differences in
cultivation and geographic origin.