| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405453 | LWT - Food Science and Technology | 2012 | 8 Pages |
The present work proposes a procedure for the detection of the color adulteration of green table olives with E-141ii colorant. Addition of this colorant to table olives to obtain a green permanent color in the product is a fraudulent practice, because the FDA allows its use only in citrus-based dry beverage mixes and European Union regulations do not permit the addition of colorants to table olives. The method consists of a pigment extraction in liquid phase and subsequent analysis by HPLC-DAD. The fraudulent addition of E-141ii is determined from the detection in fruit and/or packing solution, of peaks identified as copper chlorophyllin complexes, which are compounds completely foreign to the natural pigment profile of green table olives. The proposed methodology allows controlling the color quality of green table olives.
⺠Analytical method as quality control procedure of table olives. ⺠Copper chlorophyllin complexes are foreign compounds to green table olives. ⺠Color adulteration detection of green table olives with E-141ii colorant. ⺠Methodology for food matrices with high lipid content and complex pigment composition. ⺠Methodology also useful for the analysis of simple food matrices.
