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
Test Principle
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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Analyzer 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)