IRON DETERMINATION IN RIPE OLIVES BY TRIC HLOROACETIC-ACID EXTRACTION

Authors
GARCIA PG BALBUENA MB BARAUD F FERNANDEZ AG
Citation
Pg. Garcia et al., IRON DETERMINATION IN RIPE OLIVES BY TRIC HLOROACETIC-ACID EXTRACTION, Grasas y aceites, 44(3), 1993, pp. 179-182
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
44
Issue
3
Year of publication
1993
Pages
179 - 182
Database
ISI
SICI code
0017-3495(1993)44:3<179:IDIROB>2.0.ZU;2-M
Abstract
The paper studies the use of the iron extraction instead of the minera lization, for the iron analysis in ripe olives with o-phenantroline. R esults did not show systematic and proportional errors. They were stat istically equal and had the same precision. Consequently, the procedur e is suitable for the iron control in ripe olives, especially in the i ndustry laboratories, as it is quicker and cheaper than the mineraliza tion.