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.
Analyser for the determination of Fermentable Sugar in Olives
It is possible to determine the quantity of fermentable sugars in the olive with the CDR OxiTester analysis tool for olive oil from the CDR FooodLab® range.
Sugars in Olives
|Simultaneous Sample Analyses||16|
|Multiple Analyses on a Sample|
Test type: End Point.
Time testing: one test 6 minutes.
Are possible test sessions with several samples, up to a maximum of 16.
Glucose + Fructose + ATP + NAD + ADP + Gluconate 6-P + NADH
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
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
Code. *300384: 10 tests
Code. *300380: 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 18 months
Olives: grind approximately 50 grams of olives in order to obtain a homogeneous paste. Transfer the paste to a centrifuge tube and centrifuge at 5000 rpm for 5 minutes.
|0.5 – 50,0 mg/L||0.1 mg/L||0.1 mg/L|