Use of chlorophyll and carotenoid pigment composition to determine authenticity of virgin olive oil

被引：0
|
作者：
机构：
[1] Gandul-Rojas, Beatriz
[2] Cepero, María Roca-L.
[3] 1,Mínguez-Mosquera, M. Isabel
来源：
Gandul-Rojas, Beatriz | 1600年 / American Oil Chemists' Soc, Champaign, IL, United States卷 / 77期
关键词：
Theoretical; (THR); -; Experimental; (EXP);
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The chlorophyll and carotenoid pigment profile of 50 mono-variety virgin olive oils was used to develop an index of authenticity for the product. The presence of carotenoids other than those described, or chlorophyll derivatives at another level of degradation, were found to be determing elements of this index for `virgin' olive oil quality. In addition, the ratio of chlorophyll/carotenoid should be around 1, and the ratio of minor carotenoids/lutein should be about 0.5, with a limited variability. These characteristics may be expected of virgin olive oil in general and are independent of variety. Finally, the percentage of lutein, violaxanthin, and total pigment content may be used to distinguish between mono-variety virgin olive oils.
引用
收藏
相关论文
共 50 条
  • [1] Use of chlorophyll and carotenoid pigment composition to determine authenticity of virgin olive oil
    Gandul-Rojas, B
    Cepero, MRL
    Mínguez-Mosquera, MI
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2000, 77 (08) : 853 - 858
  • [2] Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties
    GandulRojas, B
    MinguezMosquera, MI
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1996, 72 (01) : 31 - 39
  • [3] CHLOROPHYLL AND CAROTENOID-PIGMENTS WHICH CONTRIBUTE TO THE COLOR OF THE VIRGIN OLIVE OIL
    FERNANDEZ, JG
    ROJAS, BG
    GUERRERO, LG
    MOSQUERA, MIM
    GRASAS Y ACEITES, 1990, 41 (06) : 404 - 409
  • [4] Pigment Parameters Determining Spanish Virgin Olive Oil Authenticity: Stability during Storage
    Mínguez-Mosquera, M.I. (minguez@cica.es), 1600, American Oil Chemists' Society (80):
  • [5] DIFFERENTIAL METHOD TO DETERMINE THERMAL DEGRADATION KINETICS OF CHLOROPHYLL IN VIRGIN OLIVE OIL
    Inanc, Ahmet Levent
    ITALIAN JOURNAL OF FOOD SCIENCE, 2016, 28 (01) : 90 - 95
  • [6] Pigment parameters determining Spanish virgin olive oil authenticity:: Stability during storage
    Roca, M
    Gandul-Rojas, B
    Gallardo-Guerrero, L
    Mínguez-Mosquera, MI
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2003, 80 (12) : 1237 - 1240
  • [7] Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil
    Luaces, P
    Pérez, AG
    García, JM
    Sanz, C
    FOOD CHEMISTRY, 2005, 90 (1-2) : 169 - 174
  • [8] CHLOROPHYLLIC AND CAROTENOID COMPOSITION OF THE PIGMENTS IN THE VIRGIN OLIVE OIL - PROVITAMIN-A VALUE
    FERNANDEZ, JG
    ROJAS, BG
    GUERRERO, LG
    MOSQUERA, MIM
    MARIN, JP
    GRASAS Y ACEITES, 1990, 41 (06) : 410 - 417
  • [9] Quality and authenticity assessment of extra virgin olive oil
    Wang, Selina
    Garci-aguirre, David
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 253
  • [10] Processing of olive fruit for enhancement of carotenoid level in virgin olive oil
    Sanz, C.
    Luaces, P.
    Perez, A. G.
    PROCEEDINGS OF THE 1ST INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES, 2007, (744): : 377 - +
12345