Determination of organic acids in olive fruit by HPLC

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dc.contributor.authorGünç Ergönül P.
dc.contributor.authorNergiz C.
dc.date.accessioned2024-07-22T08:20:53Z
dc.date.available2024-07-22T08:20:53Z
dc.date.issued2010
dc.description.abstractOrganic 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.
dc.identifier.issn12121800
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18367
dc.language.isoEnglish
dc.subjectFruits
dc.subjectIon exchange
dc.subjectPhosphoric acid
dc.subjectOleaceae
dc.subjectDetermination of organic acids
dc.subjectHPLC method
dc.subjectIon-exchange columns
dc.subjectMobile phase
dc.subjectOlive fruits
dc.subjectSuccinic acids
dc.subjectUV absorbance detectors
dc.subjectWater-methanol mixtures
dc.subjectOxalic acid
dc.titleDetermination of organic acids in olive fruit by HPLC
dc.typeArticle

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