The chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees ripeness were determined. Colors evaluated the chromatic ordinates L*, a*, b* absorption spectrum. Oil color changes for different or stages are directly related to pigment a* values. statistical study made on both series parameters proves that there is a good correlation between them. have one best coefficients (r) easily measured. This methodology evaluates content, an additional...

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...

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTRapid method of quantification chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatographyM. Isabel. Minguez-Mosquera, Beatriz. Gandul-Rojas, M. Lourdes. Gallardo-GuerreroCite this: J. Agric. Food Chem. 1992, 40, 1, 60–63Publication Date (Print):January 1992Publication History Published online1 May 2002Published inissue 1 January...

A study of chlorophyll and carotenoid composition nine single-variety virgin olive oils from the main Spanish producing regions has shown differences depending on variety ripening degree fruits. Pheophytin awas major pigment in all studied (44–58% total pigments), followed by lutein (18–38%) β-carotene (6–17%). The pigments group also included pheophytinband some cases chlorophyllsaandb. fraction xanthophylls neoxanthin, violaxanthin, luteoxanthin, antheraxanthin, mutatoxanthin...

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 chlorophyll and carotenoid pigment profile of 50 mono‐variety virgin olive oils was used to develop an index authenticity for the product. presence carotenoids other than those described, or derivatives at another level degradation, were found be determing elements this “virgin” oil quality. In addition, ratio chlorophyll/carotenoid should around 1, minor carotenoids/lutein about 0.5, with a limited variability. These characteristics may expected in general are independent...

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPigment changes in olives during fermentation and brine storageM. Isabel Minguez-Mosquera, Juan Garrido-Fernandez, Beatriz Gandul-RojasCite this: J. Agric. Food Chem. 1989, 37, 1, 8–11Publication Date (Print):January 1989Publication History Published online1 May 2002Published inissue 1 January 1989https://doi.org/10.1021/jf00085a002RIGHTS & PERMISSIONSArticle Views366Altmetric-Citations51LEARN ABOUT THESE METRICSArticle Views are the...

Virgin olive oils (VOO) collected at three maturation stages were thermodegraded to determine the degradation kinetics of series a chlorophyll pigments. The proposed mechanism involves reactions that alter structure isocyclic ring pheophytin, originating intermediary products such as pyropheophytin, 132-OH-pheophytin, and 151-OH-lactone-pheophytin, affect porphyrin ring, producing colorless compounds. marked effect temperature has been pointed out in these competitive processes with...

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...

In olive fruits of the cultivar Arbequina, chlorophyll pigments decrease significantly throughout ripening, while carotenoids more gradually and discontinuously. There is no degradation carotenoid fraction in stages before complete ripeness. The presence esterified xanthophylls exclusively this variety suggests that chloroplast pigment metabolism different from other varieties studied previously. are increases specific carotenoids, violaxanthin, neoxanthin, antheraxanthin, lutein epoxide,...

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTMechanism and Kinetics of the Degradation Chlorophylls during Processing Green Table OlivesM. Isabel Minguez-Mosquera, Beatriz Gandul-Rojas, Julio Minguez-MosqueraCite this: J. Agric. Food Chem. 1994, 42, 5, 1089–1095Publication Date (Print):May 1, 1994Publication History Published online1 May 2002Published inissue 1 1994https://doi.org/10.1021/jf00041a008RIGHTS & PERMISSIONSArticle Views266Altmetric-Citations44LEARN ABOUT THESE METRICSArticle...

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...

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...

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...

A mathematical model has been developed that describes the changes of pyropheophytin a (pyphya) in virgin olive oil (VOO). The created using multivariate statistical procedures and is used prediction stability loss freshness VOO. An earlier thermokinetic study (Aparicio-Ruiz, R.; Mı́nguez-Mosquera, M. I.; Gandul-Rojas, B. Thermal degradation kinetics chlorophyll pigments oils. 1. Compounds series a. J. Agric. Food Chem.2010, 58, 6200–6208) looked at characterization pheophytin (phya), main...

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...