Iron determination in ripe olives by trichloroacetic acid extraction

Authors

  • P. García García U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)
  • M. Brenes Balbuena U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)
  • F. Faraud COMETT
  • A. Garrido Fernández U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

Iron (determination), Ripe olive, Trichloroacetic acid

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.

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. Grasas aceites [Internet]. 1993Jun.30 [cited 2024May20];44(3):179-82. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1090

Issue

Section

Research

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 > >>