Concerns about safety and the environment drive current efforts to switch to new methods that require either fewer chemicals, or that use chemicals that are less dangerous to handle and store.
In a conversation over lunch with some olive oil producers, the topic of Near Infrared (NIR) based methods of analysis came up, as a substitute for standard “wet chemistry” lab procedures. Folks around the table expressed disbelief on NIR results. In their opinion, they were no substitutes for “wet bench” methods.
It was then up to me, a manager of a lab not using NIR, to counter-argue that NIR analytical procedures have value and benefits that must be recognized: expediency, coupled with user and environmental friendliness and lower costs.
Generally speaking, lab customers are unaware of the waste that chemistry laboratories generate, and the care required for handling and storing flammable and dangerous chemicals. This is precisely what food and oil processing plants must avoid. By implementing quality control with NIR-based methods which require no chemicals, these plants substantially reduce hazard exposure.
Concerns about safety and the environment drive current efforts to switch to new methods that require either fewer chemicals, or that use chemicals that are less dangerous to handle and store.
This “greening” of laboratory methods was recently discussed topic at the International Olive Council (IOC) chemists’ meeting in Madrid. Can older methods using unhealthy solvents like hexane be updated by using less hazardous solvents such as isooctane? (Note that chemical waste is still being generated, but the overall hazard decreases.)
There are numerous examples of greening in the laboratory and diagnostic world. In the ’90s, molecular biology labs replaced radioactive isotope-based techniques with chemiluminescent detection. Our dentists now use digital X‑rays that avoid solvents for film development. Likewise, our digital cameras bypass the need for chemicals in film processing.
Moreover, with the development of new micro assays, oil chemistry tests could be miniaturized to a scale where instead of hundreds of milliliters of solvents, a few will suffice. Let’s stay tuned as to how far the IOC will go on this green road. We will all benefit from their efforts.
More articles on: chemical analysis of olive oil, environment, olive oil testing
Feb. 17, 2021
Italy Pledges Nearly €70M for Olive Oil and Table Olive Sector
The money will be used to improve quality, protect the environment and promote traceability in the sector until the Common Agricultural Policy takes effect in 2023.
Jan. 11, 2021
2020 Tied for Hottest Year on Record, Capping Off the World’s Warmest Decade
Annual average temperatures across the Northern Hemisphere reached record highs, with the largest deviations in the Arctic and Europe.
Dec. 29, 2020
Spain Seeks New Technology for Olive Oil Quality Testing
Spain’s central government is working with local authorities and members of the olive oil sector to improve olive oil testing and quality standards.
Oct. 15, 2020
Bans on Night Harvesting Have Alleviated Threat to Migratory Birds
The head of conservation for BirdLife Europe applauded prohibitions on nighttime intensive olive harvesting in Spain and Portugal.