کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190739 963538 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars
چکیده انگلیسی

Two varieties of olive fruit (Arbequina and Farga) have been characterized by their contents and types of chlorophyll and carotenoid pigments during the olive ripening. Independently of the initial content, the pigment concentrations decreased with fruit maturity. Chlorophyllides a and b, esterified xanthophylls and α-carotene were only detected in Arbequina fruits. Moreover, the synthesis of esterified xanthophylls, when the skin fruit colour changed from green to turning-colour only, was observed in this variety. The pigments transferred from fruit to the oil were also studied. All the pigments that were found in the fruit were transferred to the oils, in addition to derivative pigments associated with acidic medium in the oil extraction process. The destruction of the chlorophyll fraction was greater than of the yellow pigments during the olive oil extraction process.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 2, 2007, Pages 748–755
نویسندگان
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