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The Color Of Olive Oils: The Pigments And Their Likely Health Benefits And Visual And Instrumental Methods Of Analysis

M. J. Moyano, F. J. Heredia, A. J. Meléndez-Martínez
Published 2010 · Business

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ABSTRACT:  The color of olive oils, and of foods in general, can influence consumer choices to a large extent and can be related to the processing treatments they have undergone. Olive oil color is due to 2 types of pigments, chlorophylls and carotenoids, which are attracting the attention of the scientific community due to the probable health benefits they can provide. Appropriate methodologies for the meaningful definition of the color of olive oil are therefore necessary for various reasons. In this review, we discuss the importance of olive oil color and the applicable legislation and regulation, including sections devoted to the pigments accounting for the growing importance as likely health-promoting substances. Furthermore, we review in depth the different approaches (visual and instrumental methods) used for color measurements in the last 50 y. Instrumental methods have been shown to be highly appropriate for objective assessments and also for the rapid determination of the pigments.
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The development of organic sliceable black table olive products in sausage-like form from physicochemical, microbiological and organoleptic characteristics
Y. Ozdemir (2019)
Detection of Extra Virgin Olive Oil Adulteration With Edible Oils Using Front‐Face Fluorescence and Visible Spectroscopies
Jin Tan (2018)
Optimization of White Pan Bread Preparation via Addition of Purple Barley Flour and Olive Oil by Response Surface Methodology
J. Kim (2012)
Simulating International Shipments of Vegetable Oils: Focus on Quality Changes
Ziad Ayyad (2016)
Discrimination of flavoured olive oil based on hyperspectral imaging
R. Romaniello (2018)
Geographical discrimination of palm oils (Elaeis guineensis) using quality characteristics and UV‐visible spectroscopy
Olusola Samuel Jolayemi (2018)
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