Skip to main content
SpringerLink
Log in

Chlorophyll and β-carotene pigments in moroccan virgin olive oils measured by high-performance liquid chromatography

  • Published:
Journal of the American Oil Chemists Society

Abstract

Chlorophyll and β-carotene concentrations were determined by high-performance liquid chromatography (HPLC) in virgin olive oils, which were press-extracted from green and semi-black olives. Pheophytin A was found to be the major chlorophyll isomer in all oil samples. The occurrence of this pigment at higher concentrations in oil extracted from green olives is a possible indication of its time-related destruction during olive ripening. Some evidence for thein vivo existence of pheophytin A is also presented. Beta-carotene concentration in oils was found to decrease during olive ripening.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Abraham, V., and J.M. de Man,J. Am. Oil Chem. Soc. 63:1185 (1986).

    CAS  Google Scholar 

  2. Frankel, E.N., W.E. Neff and T.R. Bessler,Lipids 14:961 (1979).

    Article  CAS  Google Scholar 

  3. Kiritsakis, A.K., and L.R. Dugan,J. Am. Oil Chem. Soc. 62:892 (1985).

    Article  CAS  Google Scholar 

  4. Vitagliano, M., and E. Turri,Oleana 12:145 (1958).

    CAS  Google Scholar 

  5. Fedeli, E.,Prog. Chem. Fats Other Lipids 15:57 (1977).

    Article  CAS  Google Scholar 

  6. Mingot, M.L.,Anales Inv. Agron. 5:295 (1956).

    Google Scholar 

  7. Usuki, R., T. Suzuki, Y. Endo and T. Kaneda,J. Am. Oil Chem. Soc. 61:785 (1984).

    CAS  Google Scholar 

  8. Usuki, R., Y. Endo and T. Kaneda,Agric. Biol. Chem. 48:991 (1984).

    CAS  Google Scholar 

  9. Holden, M., inChemistry and Biochemistry of Plant Pigments, edited by T.W. Goodwin, Vol. II, Academic Press, New York, NY, 1976.

    Google Scholar 

  10. Minquez-Mosquera, M., and J. Garrido-Fernandez,J. Agric and Food Chem. 37:1 (1989).

    Article  Google Scholar 

  11. Schwartz, S.J., and J.H. Von Elbe,J. Food Sci. 48:1303 (1983).

    Article  CAS  Google Scholar 

  12. Fraser, M.S., and G. Frankl,J. Am. Oil Chem. Soc. 62:113 (1985).

    Article  CAS  Google Scholar 

  13. Vernon, L.P., and G.R. Seely, inThe Chlorophylls, Academic Press, New York, NY, 1966.

    Google Scholar 

  14. Rahmani, M., and A.S. Csallany,Rev. Fr. Corps Gras 32:257 (1985).

    CAS  Google Scholar 

  15. Official and Tentative Methods of the American Oil Chemists' Society, 3rd edn., AOCS, Champaign, IL, Cd 1-25, 1977.

  16. Ibid., Cd 3-25, 1977.

  17. Ibid., Cd 3a-63, 1977.

  18. Sonntag, NOV., inBailey's Industrial Oil and Fat Products, edited by D. Swern, Vol. I, Interscience Publishers, John Wiley and Sons, Ina, New York, NY, 1979.

  19. Vitagliano, M.,Riv. It. Sostanze Grasse 37:136 (1960).

    CAS  Google Scholar 

  20. Coe, M.R.,Oil and Soap 18:221 (1941).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, 55108, St. Paul, Minnesota

    M. Rahmani & A. Saari Csallany

Authors
  1. M. Rahmani
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. Saari Csallany
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Rahmani, M., Csallany, A.S. Chlorophyll and β-carotene pigments in moroccan virgin olive oils measured by high-performance liquid chromatography. J Am Oil Chem Soc 68, 672–674 (1991). https://doi.org/10.1007/BF02662293

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02662293

Key Words

Search

Navigation