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Color‐pigment correlation in virgin olive oil
Author(s) -
Isabel MinguezMosquera M.,
RejanoNavarro Luis,
GandulRojas Beatriz,
SanchezGomez Antonio Higinio,
GarridoFernandez Juan
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02657688
Subject(s) - ripeness , pigment , carotenoid , olive oil , food science , chlorophyll , mathematics , chemistry , botany , horticulture , ripening , biology , organic chemistry
The chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees of ripeness were determined. Colors were evaluated from the chromatic ordinates L*, a*, b* of the absorption spectrum. Oil color changes for different varieties or stages of ripeness are directly related to pigment content and a* and b* values. The statistical study made on both series of parameters proves that there is a good correlation between them. The carotenoid content and b* have one of the best correlation coefficients (r) and is easily measured. This methodology evaluates chlorophyll and carotenoid content, an additional attribute for evaluation of virgin olive oil quality.

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