Peroxide number: It shows the extent of oil oxidation. This size is used as a measure of the age of an oil, but it also reveals if it has been stored correctly or not.
Ultraviolet absorption: It consists of two indices (K232 and K270) and DK index. Practically, the K232 indicates how much time has elapsed between the collection of oil and oil production (the lower, the higher quality oil), the K270 is used to indicate how fresh the oil is, and the DK detects possible adulteration with refined oils.
Sensory (Organoleptic evaluation): The human senses of smell and taste are used to attribute the organoleptic characteristics of an oil. There are only positive attributes such as fruity, bitter, pungent and sweet.