Color-pigment correlation in virgin olive oil |
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Authors: | M. Isabel Minguez-Mosquera Luis Rejano-Navarro Beatriz Gandul-Rojas Antonio Higinio SanchezGomez Juan Garrido-Fernandez |
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Affiliation: | (1) Unidad Estructural de Biotecnologia de Alimentos, Instituto de la Grasa y sus Derivados (C.S.I.C.), Avda. Padre Garcia Tejero, 4, 41O12 Sevilla, Spain |
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Abstract: | The chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees of ripeness were determined. Colors were evaluated from the chromatic ordinates L*, a*, b* of the absorption spectrum. Oil color changes for different varieties or stages of ripeness are directly related to pigment content and a* and b* values. The statistical study made on both series of parameters proves that there is a good correlation between them. The carotenoid content and b* have one of the best correlation coefficients (r) and is easily measured. This methodology evaluates chlorophyll and carotenoid content, an additional attribute for evaluation of virgin olive oil quality. |
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Keywords: | Carotenoid hlorophyll chromatic ordinates lutein oil color Olea europaea olive oil pheophytin “ a” pigments |
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