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Color-pigment Correlation In Virgin Olive Oil

M. Isabel Minguez-Mosquera, Luis Rejano-Navarro, B. Gandul-Rojas, A. Sanchez-Gomez, J. Garrido-Fernández
Published 1991 · Chemistry

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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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