Total Fat Gravimetric Method Workflow in Portuguese Olives Using Closed-Vessel Microwave-Assisted Extraction (MAE)

Total Fat Gravimetric Method Workflow in Portuguese Olives Using Closed-Vessel Microwave-Assisted Extraction (MAE)

A simple and rapid method for the quantitation of total fat in olive samples is designed, evaluated, and presented. This method is based on an innovative closed-vessel microwave-assisted extraction (MAE) technique. A method was designed for olives, and some figures of merits were evaluated: limit of...

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Bibliographic Details
Main Authors: João Gonçalo Lourenço, Daniel Ettlin, Inês Carrero Cardoso, Jesus M. Rodilla
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
microwave-assisted extraction
total fat
soxhlet
NIR
olives
Online Access:https://www.mdpi.com/2304-8158/10/10/2364

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