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Chlorophyll and β‐carotene pigments in moroccan virgin olive oils measured by high‐performance liquid chromatography
Author(s) -
Rahmani M.,
Csallany A. Saari
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/bf02662293
Subject(s) - pheophytin , pigment , ripening , chemistry , olive oil , carotene , chlorophyll , high performance liquid chromatography , chlorophyll a , chromatography , botany , food science , beta carotene , fucoxanthin , carotenoid , biology , biochemistry , organic chemistry , photosynthesis , photosystem ii
Chlorophyll and β‐carotene concentrations were determined by high‐performance liquid chromatography (HPLC) in virgin olive oils, which were press‐extracted from green and semi‐black olives. Pheophytin A was found to be the major chlorophyll isomer in all oil samples. The occurrence of this pigment at higher concentrations in oil extracted from green olives is a possible indication of its time‐related destruction during olive ripening. Some evidence for the in vivo existence of pheophytin A is also presented. Beta‐carotene concentration in oils was found to decrease during olive ripening.