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Pigment parameters determining spanish virgin olive oil authenticity: Stability during storage
Author(s) -
Roca María,
GandulRojas Beatriz,
GallardoGuerrero Lourdes,
MínguezMosquera M. Isabel
Publication year - 2003
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/s11746-003-0848-0
Subject(s) - ripeness , lutein , carotenoid , pigment , chlorophyll , violaxanthin , food science , composition (language) , botany , chemistry , extraction (chemistry) , multivariate statistics , olive oil , chlorophyll a , biology , mathematics , horticulture , chromatography , ripening , statistics , art , literature , organic chemistry , zeaxanthin
Abstract The chlorophyll and carotenoid pigment composition in 12 mono‐variety virgin olive oils was examined every 30 d during 1 yr of storage at 15°C in darkness. The oil authenticity parameters, as defined by the ratio of chlorophylls/carotenoids and the ratio of minor carotenoids/lutein, remained stable throughout storage, irrespective of the variety and degree of ripeness of the source fruit. The percent of violaxanthin, percent of lutein, and total pigment content, the classifying variables chosen as the best possible discriminators among olive varieties, also remained stable during storage. The prediction model for olive variety, which was based on a discriminant multivariate analysis of the observed values of these variables, gave a correct classification in 99.6% of the oils analyzed. The discriminant criterion established remained valid after 1 yr of oil storage. The detection of chlorophyll derivatives other than those associated with the physical extraction process was seen as a quality index, as small, analytically detectable transformations in the structure of pigments were indicative of oil storage.