High values of FFA are know to cause muscle insulin resistance, this happens by intaking simulated glucose uptake and glycogen synthesis. FFA is also know to result in inflammation by elevation of pro inflammatory cytokines in blood and tissue, both insulin resistance and inflammation are greatly known causes of type 2 diabetes. FFA are also main causes of aromas in oils, which are supposedly a bad indication, but sometimes ff. is used to give special aromas to oils. FFA also gives the quality of the oil as higher the FFA value higher chances of low quality oils, because the tissue from which the oil is extracted might be contaminated with other cells or the oil could have been miss handled or left under direct …show more content…
I can obtain the experimental data to classify the oils according to quality levels by the equipment I have and try to reach maximum accuracy. Free fatty acid is an important indicator for the chemical properties of the oil and is used to determine the quality of the oil. Good oil has a typical FFA value of 0.8%. According to me the oils which will have the least FFA percentage will have the highest level of quality. Olive oil imported can have mixed results as its national grade or quality is not known internationally. The grade 1 olive oil will have the least amount of FFA and the grade 2 will come after or before the imported olive oil. The results will show patterns and will have connection between them, for equal quantity of oils taken for experiment from different varieties will have different FFA value. The increased value of FFA indicates the oils quality also if the oils has undergone harsh storage conditions, such as contamination direct heat or spoilage (bacteria). The source of extraction of the oil can be the tissue from which it was extracted thus high FFA shows a possibility of contamination of tissue with other cells. According to food health organisations the theoretical yield for Virgin Olive