Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars

被引：67
作者：
Criado, M. N. [1 ]
Motilva, M. J. [1 ]
Goni, M. [1 ]
Romero, M. P. [1 ]
机构：
[1] Univ Lleida, Excuela Tecn Super Ingn Agr, TPV, CeRTA,Food Technol Dept, Lleida 25198, Spain
来源：
FOOD CHEMISTRY | 2007年 / 100卷 / 02期
关键词：
Arbequina cultivar; Farga cultivar; chlorophylls; Carotenoids; olive fruits; ripening; virgin olive oil;
D O I：
10.1016/j.foodchem.2005.10.035
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Two varieties of olive fruit (Arbequina and Farga) have been characterized by their contents and types of chlorophyll and carotenoid pigments during the olive ripening. Independently of the initial content, the pigment concentrations decreased with fruit maturity. Chlorophyllides a and b, esterified xanthophylls and alpha-carotene were only detected in Arbequina fruits. Moreover, the synthesis of esterified xanthophylls, when the skin fruit colour changed from green to turning-colour only, was observed in this variety. The pigments transferred from fruit to the oil were also studied. All the pigments that were found in the fruit were transferred to the oils, in addition to derivative pigments associated with acidic medium in the oil extraction process. The destruction of the chlorophyll fraction was greater than of the yellow pigments during the olive oil extraction process. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：748 / 755
页数：8
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