Iron determination in ripe olives by trichloroacetic acid extraction
DOI:
https://doi.org/10.3989/gya.1993.v44.i3.1090Keywords:
Iron (determination), Ripe olive, Trichloroacetic acidAbstract
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.
Downloads
Download data is not yet available.
Downloads
Published
1993-06-30
How to Cite
1.
García García P, Brenes Balbuena M, Faraud F, Garrido Fernández A. Iron determination in ripe olives by trichloroacetic acid extraction. grasasaceites [Internet]. 1993Jun.30 [cited 2023Sep.24];44(3):179-82. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1090
Issue
Section
Research
License
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.