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Open Access item Storage influence on the initial content and class of pigments of virgin olive oil

Authors:Gallardo Guerrero, Lourdes
Roca, María
Gandul-Rojas, Beatriz
Mínguez Mosquera, María Isabel
Keywords:Pigments, Virgin olive oil (VOO), Chlorophyll, Carotenoid
Issue Date:14-Jun-2004
Publisher:CSIC - Instituto de la Grasa (IG)
Citation:International Congress on Pigments in Food: pigments in food, more than colours (3rd. 2004. Quimper, France)
Abstract:The pigment profile of the virgin olive oil recently extracted is determined by the chlorophyll and carotenoid fractions initially found in the fruits, plus derivatives formed during milling and beating. Therefore, chlorophyll and carotenoid composition of virgin olive oil is mediated for several factors, as ripeness degree and variety of the fruits employed, which will affect to the content, percentage and exclusivity of the pigments (1,2). Usual storage conditions for virgin olive oil in the industry before marketing are at 15ºC in the darkness. It is not known if the chlorophyll molecule undergoes any structure specific change, which modifies the pigment profile associated to the virgin olive oil recently extracted. The aim of the present study was to investigate this fact, considering different content and class of pigment of virgin olive oil.
Description:3rd International Congress on Pigments in Food: pigments in food, more than colours (Quimper, Brittany, France, 14-17th of june, 2004)
URI:http://hdl.handle.net/10261/52215
Appears in Collections:(IG) Comunicaciones congresos

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