Grasas y Aceites, Vol 44, No 3 (1993)

Iron determination in ripe olives by trichloroacetic acid extraction


https://doi.org/10.3989/gya.1993.v44.i3.1090

P. García García
U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

M. Brenes Balbuena
U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

F. Faraud
COMETT, Spain

A. Garrido Fernández
U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


The paper studies the use of the iron extraction instead of the mineralization, for the iron analysis in ripe olives with o-phenantroline. Results did not show systematic and proportional errors. They were statistically equal and had the same precision. Consequently, the procedure is suitable for the iron control in ripe olives, especially in the industry laboratories, as it is quicker and cheaper than the mineralization.

Keywords


Iron (determination); Ripe olive; Trichloroacetic acid

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