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Pyropheophytin a – Determination of thermal degradation products of chlorophyll a in virgin olive oil
Author(s) -
Gertz Christian,
Fiebig HansJochen
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600164
Subject(s) - olive oil , degradation (telecommunications) , raw material , chemistry , food science , edible oil , german , chromatography , organic chemistry , computer science , geography , telecommunications , archaeology
The “Joint Committee for the Analysis of Fats, Oils, Fatty Products, Related Products and Raw Materials (GA Fett)” has developed the following method for the determination of Pyropheophytin a in virgin olive oils to detect a possible thermal treatment. It is intended to include this method in Section C, Chapter VI of the German Standard Methods.*