Extraction of organic acids from olive fruit.
Twenty grams of the olive fruit sample was thawed
at ambient temperature, then mashed well in a
mortar. 10 ml water-methanol mixture solution
(75:25 v/v) was added and the mixture was centrifuged
at 25°C and 3500 rpm/min for 30 minutes
(Hettich Universal 32 R, Tuttlingen). The upper
phase was filtered through filter paper (Whatmann
No. 2, blue stripe). The centrifugation was repeated
three times and the filtrates were collected. The
combined filtrates were filtered again through
Supelco Discovery DSC-18 filter.
other reagents used were of analytical grade.