English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/218425
Share/Impact:
Statistics
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:

Title

Pyropheophytin a in Soft Deodorized Olive Oils

AuthorsGómez-Coca, R. B. ; Alassi, Mahmoud; Moreda, Wenceslao ; Pérez Camino, María del Carmen
KeywordsChlorophyll pigments
Olive oil
Pheophytins
Pyropheophytin
Soft refining
Issue Date2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9(8): 978 (2020)
AbstractMild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin a is formed (Ra) is lower than the rate at which pheophytins a+a’ disappear (Ra+a’). As a consequence, the Ra+a’ and Ra ratios are considered to be directly linked to pheophytins a+a’ decrease instead of to pyropheophytin a formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N2 enhance the increment in the Ra+a’ and Ra ratios. In relation to the oil nature, the higher the initial pheophytin a+a’ content, the higher the increase in the Ra+a’ and Ra relations.
Description© 2020 by the authors.
Publisher version (URL)https://doi.org/10.3390/foods9080978
URIhttp://hdl.handle.net/10261/218425
DOI10.3390/foods9080978
E-ISSN2304-8158
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Pyropheophytin_Gomez_Art2020.pdf1,3 MBAdobe PDFThumbnail
View/Open
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.