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: environment, chemical analysis of olive oil, olive oil testing
Jan. 3, 2024
Tuscany Announces Funds to Prevent Olive Grove Abandonment
The measures are meant to encourage growers to take care of abandoned olive trees in difficult terrains and maintain them to prevent wildfire and pest development
Sep. 6, 2023
Award-Winning Greek Producer Nurtures Soil Health and Patrini Olives
Spiridon Anangnostopoulos of Ranis has used his expertise to create the ideal soil substrate for his olive trees, bringing a local olive variety out of obscurity.
Dec. 4, 2023
How the Iberian Ant Can Help Control Pests in Olive Groves
Researchers found that Iberian ants naturally prey on olive moth larvae in olive groves without disrupting the rest of the ecosystem.
Oct. 17, 2023
California Olive Farmers Create Pollinator Habitats to Boost Biodiversity
Farmers are cultivating native plants to reverse the effects of climate change on beneficial insect and pollinator habitats.
Oct. 3, 2023
Olive Oil Production Seen as Path to Revitalization in Tunisia's Gafsa Region
Phosphate production dominates the local economy, but the local population has not seen the benefits. Expansion of olive growing and oil production may provide a solution.
Sep. 7, 2023
Better Soil Management Can Save Mediterranean Olive Groves
It feels like climate change has arrived, and the olive oil industry might be first in the firing line. Luckily, we already know what to do.
Feb. 5, 2024
Agricultural Groups Call on Spanish Government to Step Up Climate Change Response
Climate and agricultural advocates seek funding for insurance and investments in water-saving infrastructure.
Aug. 17, 2023
Chemistry Takes Center Stage at Olive Center Course
The workshop is an opportunity to get practical, hands-on experience at a state-of-the-art laboratory