Year-end Sale % OFF 
Abstract
Determination of Iron, Zinc, Manganese and Copper Trace Elements in Traditional and Commercial Black Table Olives
Highlights
Olive (Olea europaea L.) originates in the eastern part of the Mediterranean countries [1]
Commercial preparations are usually employed by Spanish-style green olives, California-style ripe olives, and Greek-style black olives that are produced refined green olives, olives darkened by oxidation, and natural olives, respectively [4]
The major oil is the edible part of the olive fruit and it was shown that the fat problem is in the simplification of the matrix for further quantification of metals
Summary
Olive (Olea europaea L.) originates in the eastern part of the Mediterranean countries [1]. Sodium chloride (NaCl) is used as a solution or dry salt, the pH of the olives decreases and loses their color [6] In this case, the olives are placed in NaCl brine without any irritating treatment, oleuropein is released from the mesocarp into the brine as well as through acid hydrolysis. In the Spanish-style green olives and California-style ripe olives, complete removal of the bitter oleuropein composition occurs in a short time by hydrolysis with sodium hydroxide (NaOH) (1.5-2%). Some chemicals such as iron gluconate (II) or iron lactate (II) are added to stabilize the black color of the olive
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
