Determination of sugars in olives
Glucose and fructose can give an important indication for the olive maturation. By determining the amount of total fermentable sugar, sum of glucose and fructose, it is possible to assess the correct period for harvesting.
Method
Sample treatment
Grind about 50 grams of olives to obtain a homogeneous olive paste. Transfer it to a centrifuge tube and centrifuge for 5 minutes at 5000 rpm. The sample to be taken for the analysis is the aqueous phase located in the lower part of the test tube (it is advisable to drill the lower part of the test tube to facilitate the withdrawal of the aqueous phase).
Principle of the test
The glucose and fructose present in the sample are determined enzymatically and therefore are not influenced by the presence of the remaining reducing sugars. The Redox reaction is read at 366 nm (end-point) and the value is directly proportional to the concentration of glucose and fructose in the sample.
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Calibration curve
The calibration curve, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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Analyzers for quality control of olive oil
CDR OxiTester
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR OxiTester Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections