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Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant)
|Authors:||Gandul-Rojas, Beatriz ; Roca, María ; Gallardo Guerrero, Lourdes|
Copper chlorophill complex
|Citation:||Food Science and Technology 46(1): 311-318 (2012)|
|Abstract:||The present work proposes a procedure for the detection of the color adulteration of green table olives with E-141ii colorant. Addition of this colorant to table olives to obtain a green permanent color in the product is a fraudulent practice, because the FDA allows its use only in citrus-based dry beverage mixes and European Union regulations do not permit the addition of colorants to table olives. The method consists of a pigment extraction in liquid phase and subsequent analysis by HPLC-DAD. The fraudulent addition of E-141ii is determined from the detection in fruit and/or packing solution, of peaks identified as copper chlorophyllin complexes, which are compounds completely foreign to the natural pigment profile of green table olives. The proposed methodology allows controlling the color quality of green table olives. © 2011 Elsevier Ltd.|
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