English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/52650
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant)

AuthorsGandul-Rojas, Beatriz ; Roca, María ; Gallardo Guerrero, Lourdes
Copper chlorophill complex
Table olives
Issue DateJan-2012
CitationFood Science and Technology 46(1): 311-318 (2012)
AbstractThe 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.
Identifiersdoi: 10.1016/j.lwt.2011.09.012
issn: 0023-6438
Appears in Collections:(IG) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.