| Abstract: | Chlorophyll Degradation Products in Vegetable Oils The colour of crude vegetable oils depends, apart from carotenoids and other substances, on the presence of chlorophylls or their degradation and isomerisation products. These coloured products can be more or less effectively removed during subsequent steps of refining. These substances exhibit natural fluorescence, and the presence of different structural elements or functional groups permits their separation in reversed-phase chromatography. Using HPLC with fluorescence detection, a more detailed investigation of such products in vegetable oils is possible. |
