Determination of organic acids in olive fruit by HPLC

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GÜNÇ ERGÖNÜL P., Nergiz C.

Czech Journal of Food Sciences, cilt.28, sa.3, ss.202-205, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 3
  • Basım Tarihi: 2010
  • Doi Numarası: 10.17221/1379-cjfs
  • Dergi Adı: Czech Journal of Food Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.202-205
  • Anahtar Kelimeler: organic acids, olive fruit, HPLC
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olives with water-methanol mixture solution 75:25 (v/v) and were analysed through KC-118 ion-exchange column using UV absorbance detector at 214 nm. The mobile phase was phosphoric acid (0.1%, w/v). The recovery values of the organic acids added into olive fruit samples were 92.8%, 98.75%, 110%, and 86% for oxalic, citric, malic, and succinic acids, respectively.