Olive Oil Analysis by Flow Injection

Constantinos A. Georgiou


Automated analytical methods were developed for the quality control of olive oil, including the determination of acidity, peroxide value (PV), iodine value (IV), 2-thiobarbituric acid reacting substances (TBARS), iodine value (IV) and anisidine value (AV). The developed flow injection methods exhibit the following advantages: high analysis rates (20-100 h-1 ); full automation that results in increased precision and accuracy; low cost; low solvent consumption and elimination of chlorinated solvents, that renders the developed methods environmental friendly; low sample consumption (0.0012-0.2 ml per analysis); good agreement with time consuming official methods; and protection of reagents from light and atmospheric oxygen.

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Simplified presentation: http://www.aua.gr/georgiou/page7.html


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