Determination of sugars in olives
The measurement of glucose and fructose can provide important indications on the maturation of the olives. By determining the total quantity of fermentable sugars, the sum of glucose and fructose, it is possible to evaluate the correct period for the olive harvest.
The glucose and fructose present in the sample are determined enzymatically in a specific way. The Redox reaction is read at 366 nm (end-point) and the absorbance value is directly proportional to the concentration of glucose and fructose in the sample.
Correlation with the reference method
The correlation curve of the analysis, carried out with respect to the reference method, confirmed an excellent linearity of the system over the entire measurement range.
Reagent test Kits
Analyzer for quality control of olive oil
- 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)