TY - JOUR JF - JCPP JO - VL - 4 IS - 4 PY - 2001 Y1 - 2001/1/01 TI - Qualitative and Guantitative Changes of Organic Acids in Processed Olives by HPLIC TT - بررسی تغییر کمی و کیفی اسیدهای آلی طی فرایند کنسرو زیتون، به وسیلهْ روش کروماتوگرافی با کارایی بالا N2 - Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation with Lactobacillus plantarum as a starter culture at 25°C for 100 days. HPLC analysis experiments were conducted during the whole study period. A higher level (1.08% w/w) of total acidity was produced in Fishmi cultivar especially in the natural fermentation (0.8-1.1 g lactic acid/ml) than in other cultivars. Individual organic acids were determined by HPLC. Quantitative changes of organic acids in olives showed (P SP - 103 EP - 117 AU - Saboory Halestani, S. AU - Dokhani, S.H. AU - Kabir, G.H. AU - Shokrani, R. AD - KW - Olive KW - Organic acid KW - Natural fermentation KW - Controlled fermentation KW - HPLC. UR - http://jcpp.iut.ac.ir/article-1-117-en.html ER -