Measuring Oxidative Resistance of Olive Oil Using Bruker e-scan Bench-Top EPR Spectrometer

The oxidative rancidity of vegetable oil is a major problem in food related industries. Extra virgin olive oil (EVOO) oxidation is of particular interest due to the complexity of its distribution channels around the world and the fact that its final quality reflects either positively or negatively on the producer. In this application note, we demonstrate a methodology to detect the level of oxidation (or rather, rancidity) in olive oil products using the e-scan system.