Iron determination in ripe olives by trichloroacetic acid extraction

P. García García; M. Brenes Balbuena; F. Faraud; A. Garrido Fernández

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

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.

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Published

1993-06-30

How to Cite

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 2025May1];44(3):179-82. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1090

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Issue

Vol. 44 No. 3 (1993)

Section

Research

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