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Effect of storage on the original pigment profile of Spanish virgin olive oil
The present study was carried out on 12 virgin olive oils to determine whether one year's storage under mild conditions of 15°C and darkness affected the initial pigment composition of recently extracted virgin olive oil. Although the total pigment content remained constant, the individual cont...
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Published in: | Journal of the American Oil Chemists' Society 2005, Vol.82 (1), p.33-39 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | The present study was carried out on 12 virgin olive oils to determine whether one year's storage under mild conditions of 15°C and darkness affected the initial pigment composition of recently extracted virgin olive oil. Although the total pigment content remained constant, the individual contribution of each pigment changed. The acid compounds liberated from the fruits during the oil extraction process promote the beginning of chlorophyll pheophytinization and the isomerization of the 5,6‐epoxide groups of the minor xanthophylls. During the first 3 mon of storage, there was a generalized increase in pheophytinization that was different for each oil (P |
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ISSN: | 0003-021X 1558-9331 |
DOI: | 10.1007/s11746-005-1039-8 |