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Open Access item Thermodegradation of Chlorophyll Pigments in Virgin Olive Oils
Mínguez Mosquera, María Isabel
|Keywords:||Thermodegradation, Chlorophyll pigments, Virgin olive oils (VOO)|
|Publisher:||CSIC - Instituto de la Grasa (IG)|
|Citation:||International Congress on Pigments in Food: pigments in food for quality and health (5th. 2008. Helsinki, Finland)|
|Abstract:||The objective of this work was focused on identifying and characterizing the thermodegradation reactions of chlorophyll pigments present in the virgin olive oil
(VOO) as a function of temperature and the initial composition of pigments in the oily matrix, in order to predict the behaviour of these markers towards the variables thermal regulating the critical points of their processing and storage.
The kinetics of the degradation reactions of chlorophyll pigments of the series “a” and “b” was studied at different temperatures (60, 80, 100 and 120 °C) in order to determine the thermodynamic parameters of these reactions in three VOO samples with high, medium and low pigmentation.|
|Description:||5th International Congress on Pigments in Food: pigments in food - for quality and health (Helsinki, Finland, 14-16 august, 2008).|
|Appears in Collections:||(IG) Comunicaciones congresos|
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