VALIDATION OF MOHR TITRATION METHOD TO DETERMINE SALT IN OLIVE AND OLIVE BRINE

The aim of this study was to test Mohr method’s performance characteristics and to check acceptability of test results during the routine salt analysis in the production phase of Çakıstes table olives. The method was validated using three fortified samples, i.e. salt solutions in water, cracked olive’s brine and olive at three different levels of 3, 5 and 7% salt concentration at three different times. Overall recovery of the method was 107% for all three commodities over the validation range with a relative standard deviation of 5% (n=162). Regression coefficient (R2) was found to be 0.998 in olive matrix. Typical limit of detection was 0.01 % with the method.

Keywords:

Method validation, salt analysis Mohr method, olive,

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