Abstract The qualitative and quantitative control of pigments in ripe olives extracted virgin olive oil has increased our knowledge the influence on these compounds areas ripening fruit, storage time factory extraction process. As harvesting fruits increases, pigment content decreases. During storage, presence lipoxygenase been detected, as well a considerable decrease chlorophylls small carotenoids. process, chlorophyllic fraction is destroyed greater part, although carotenoid also...

Abstract High irradiances may lead to photooxidative stress in plants, and non‐photochemical quenching (NPQ) contributes protection against excess excitation. One of the NPQ mechanisms, qE, involves thermal dissipation light energy captured. Importantly, plants need tune down qE under light‐limiting conditions for efficient utilization available quanta. Considering possible redox control responses implying enzymes, such as thioredoxins, we have studied role NADPH thioredoxin reductase C...

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

Abstract

The present work proposes an analytical method able to detect in adulterated olive oil sample the addition of copper complexes chlorophylls (E 141i). consists a pigment extraction liquid phase and subsequent analysis by HPLC−DAD. profile chlorophyll pigments is determined essentially its content pheophytins (a b), but no case any derivative. Different samples colorant E 141i have been analyzed, natural coloring additives used adulterate vegetable oils. 99.59 ± 0.52% different are not those...

Abstract The present study was carried out on 12 virgin olive oils to determine whether one year's storage under mild conditions of 15°C and darkness affected the initial pigment composition recently extracted oil. Although total content remained constant, individual contribution each changed. acid compounds liberated from fruits during oil extraction process promote beginning chlorophyll pheophytinization isomerization 5,6‐epoxide groups minor xanthophylls. During first 3 mon storage, there...

The digestive stability, efficiency of micellarization, and cellular accumulation the chlorophyll pigments different preparations pea were investigated, using an in vitro digestion procedure coupled with human intestinal Caco-2 cells. Fresh (FP), cooked fresh (CFP), frozen (FZP), (CFZP), canned (CP) subjected to simulated digestion. Although after pigment profile was modified for all samples, except CP, allomerization reactions greater destruction chlorophylls observed only FP, which should...

Chlorophyll a, chlorophyll b, and the Mg-free derivatives pheophytin pyropheophytin pheophorbide pyropheophorbide dissolved in an oily matrix, were subjected to a simulated vitro digestion procedure coupled with uptake by human intestinal Caco-2 cells. The native chlorophylls showed greater instability digestive process than derivatives. In addition pheophytinization reactions, allomerization oxidation uncolored compounds found extents for former. After digestion, pigment dispersion degree...

Abstract Although the colour of olives changes from green to yellow, turning colour, purple and black according stage ripeness, chlorophyll a is always major chloroplastic pigment followed by b . Carotenoids are also present as minor components. Among these, lutein β‐carotene worthy mention, while neoxanthin, violaxanthin antheraxanthin in lower proportions. The concentration chlorophylls carotenoids decreases gradually harvesting approaches. When fruit predominantly green, percentage...

The present work proposes a procedure for the detection of color adulteration green table olives with E-141ii colorant. Addition this colorant to obtain permanent in product is fraudulent practice, because FDA allows its use only citrus-based dry beverage mixes and European Union regulations do not permit addition colorants olives. method consists pigment extraction liquid phase subsequent analysis by HPLC-DAD. determined from fruit and/or packing solution, peaks identified as copper...

Chlorophyllase activity in olive fruit (Olea europaea) was measured using the enzyme solubilized from protein precipitate. The reaction stopped by freezing mixture at −20°C, to avoid dilution of sample and consequent reduction substrate levels below detection limits analytical system. Separation substrates products enzymatic performed reverse-phase HPLC a gradient solvent system water ion suppressor/methanol/acetone. These conditions allowed direct resolution prior centrifugation, without...

Abstract The chlorophyll and carotenoid pigment composition in 12 mono‐variety virgin olive oils was examined every 30 d during 1 yr of storage at 15°C darkness. oil authenticity parameters, as defined by the ratio chlorophylls/carotenoids minor carotenoids/lutein, remained stable throughout storage, irrespective variety degree ripeness source fruit. percent violaxanthin, lutein, total content, classifying variables chosen best possible discriminators among varieties, also storage....

Alkaline treatment is a key stage in the production of green table olives and its main aim rapid debittering fruit. Its action complex, with structural changes both skin pulp, loss bioactive components addition to bitter glycoside oleuropein. One seriously affected are chlorophylls, which located mainly fresh Chlorophyll pigments responsible for highly-valued color typical olive specialties not preserved by fermentation. Subsequently, effect on chlorophylls nine processes, differentiated...

The changes in chloroplastic pigments, mineral nutrients, and characteristics related to freshness were studied during storage packing of cracked seasoned olives. Cracking produced an initial loss green pigments color degradation. Later, caused a progressive degradation chlorophylls carotenoids, with slower rate refrigerated fruits (which preserved the greenish tones better), but after (and at room temperature), differential effect disappeared and, end study, all olives showed similar...