The iron in the virgin olive oils produced by the classical system

• Published in: Industrie Alimentari (Italy) Vol. 39; no. 396
• Main Authors: Leonardis, A. de, Macciola, V. (Universita del Molise, Campobasso (Italy). Dipartimento di Scienze e Tecnologie Agroalimentari e Microbiologiche)
• Format: Magazine Article
• Language: Italian
• Published: 01.10.2000
• Subjects: ACEITE DE OLIVA; ACEITUNA; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; CALIDAD; CHEMICAL CONTAMINATION; CONTAMINACION QUIMICA; CONTAMINANTES; CONTAMINATION CHIMIQUE; CONTAMINAZIONE CHIMICA; ELEMENT METALLIQUE; ELEMENTOS METALICOS; FER; FERRO; HIERRO; HUILE D'OLIVE; INQUINANTI; IRON; KEEPING QUALITY; METALLI (ELEMENTI); METALLIC ELEMENTS; OLIGOELEMENT; OLIGOELEMENTI; OLIGOELEMENTOS; OLIO D'OLIVA; OLIVE; OLIVE OIL; OLIVES; PEROSSIDI; PEROXIDES; PEROXIDOS; PEROXYDE; POLLUANT; POLLUTANTS; PROCESAMIENTO; PROCESSING; QUALITA; QUALITE; QUALITY; SERBEVOLEZZA; TRACE ELEMENTS; TRAITEMENT; TRASFORMAZIONE

The determination of the metals in the virgin olive oils is a quality parameter. In these oils iron is the most abundant and representative metal, while all the other are present only in traces. In this work iron contamination in olive oils caused by the classical system is investigated. The iron co...