ACTION OF CHLOROPHYLLS ON THE STABILITY OF VIRGIN OLIVE OIL

被引：90

作者：

GUTIERREZROSALES, F ^{[1
]}

GARRIDOFERNANDEZ, J ^{[1
]}

GALLARDOGUERRERO, L ^{[1
]}

GANDULROJAS, B ^{[1
]}

MINGUEZMOSQUERA, MI ^{[1
]}

机构：

[1] CSIC,INST GRASA & DERIVADOS,UNIDAD ESTRUCT BIOTECNOL ALIMENTOS,AV PADRE GARCIA TEJERO 4,E-41012 SEVILLE,SPAIN

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1992年 / 69卷 / 09期

关键词：

CAROTENOIDS; CHLOROPHYLLS; K-232; OXIDATION; PEROXIDE VALUE; PHEOPHYTINS; PIGMENT ANALYSIS; PIGMENTS; VIRGIN OLIVE OIL;

D O I：

10.1007/BF02636334

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Virgin olive oil was used as substrate to study the influence of chlorophylls on its oxidative stability in light and in darkness. Chlorophylls a and b were added to this substrate, after which oils were stored at 36 +/- 2-degrees-C for three months under artificial light (1340 lux) or in darkness. The effect of light was greater than that of the additives. The prooxidant action of chlorophylls in the presence of other pigments of the oil was not observed in this assay. During early storage, the rate of peroxide formation was lower in the samples with added chlorophylls, but later it equalled that of the control. In darkness, stability was greater in the samples containing chlorophylls, indicating a slight antioxidant effect, which was more marked for chlorophyll a.

引用

页码：866 / 871

页数：6

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