Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9746541 | Food Chemistry | 2005 | 6 Pages |
Abstract
The effects of heat-treatments of olive fruits on olive oil colour were investigated by quantification of the main pigments present in virgin olive oil. Contents of lutein and β-carotene increased as a consequence of heat-treatments. Lutein content increased at least 2.2-fold compared to control olive oil. β-Carotene contents also increased due to heat-treatments although not as much as lutein contents. Chlorophyllic compounds, such as chlorophylls a and b and pheophytins a and b, also increased significantly. Thus, chlorophyll a contents increased in a range of 2.0 to 7.7-fold compared to the amount found in control olive oil, while pheophytin a contents did so over a wider range (1.4 to 17.5-fold). The temperature of fruits when entering the crusher is the only factor responsible for this effect. The involvement of LOX activity in pigment degradation is considered.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pilar Luaces, Ana G. Pérez, José M. GarcıÌa, Carlos Sanz,