DAG

DAG: Di-acyl Glycerides

Is a test that is required to determine adulteration and authenticity.  An elevated level of DAGs indicates oxidized of poor quality, and/or adulterated with cheaper refined oils.

During the breakdown of triacylglycerols, diacylglycerols are formed.

Fresh extra virgin olive oil contains a high proportion of 1,2-diacylglycerols  to 1,2- and 1,3-diacylglycerols, while olive oil from poor quality fruits and refined olive oil have elevated levels of 1,3- diacylglycerols.