Skip to main content
SpringerLink
Log in

Chromatographic Methodologies: Compounds for Olive Oil Color Issues

  • Chapter
  • First Online:
Handbook of Olive Oil

Abstract

This chapter, which is divided into four blocks for a better comprehension by the reader, provides essential information about various chromatographic methodologies for the analysis of chlorophyll and carotenoid pigments responsible for the color of olive oil.

The first block is focused on the general aspects of chlorophyll and carotenoid pigments such as their distribution, location, structures, functions, and biological activities and, especially, the spectroscopic and chemical properties that one must know to carry out their identification.

In the second block, the authors carry out a critical description of the available current information on methodologies used for chromatographic analysis of pigments (chlorophylls and carotenoids) in virgin olive oil (VOO), including both those allowing the direct injection of diluted oil and those requiring an enrichment step using liquid-phase extraction (LPE) or solid-phase extraction (SPE).

The third block summarizes the current information about the presence of chlorophyll and carotenoid pigments in fruit and olive oil, besides their changes in profile and concentration associated with metabolism, or processing and storage conditions. The presence of exclusive pigments can be used as a marker of varietal VOO, and pigment ratios are suggested as chemical markers for determining the genuineness and correct processing. In addition, the changes in the pigment profile are shown to be a useful parameter to monitor the degradation, loss of freshness, or adulteration by colorants of VOO.

Finally, the fourth block describes the most recent researches related to kinetic studies of the thermodegradation of pigments, design of prediction mathematical models of the evolution of pigments over time, and future trends in the methods for the analysis of pigments.

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

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 229.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 299.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 299.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abraham RJ, Rowan AE (1991) Nuclear magnetic resonance spectroscopy of chlorophyll. In: Scheer H (ed) Chlorophylls. CRC Press, Boca Raton, pp 797–834

    Google Scholar 

  • Aitzetmuller K (1989) Chlorophyll degradation products in vegetable-oils. Fett Wiss Technol 91:99–105

    Google Scholar 

  • Anniva C, Grigoriadou D, Psomiadou E, Tsimidou MZ (2006) Pheophytin α degradation products as useful indices in the quality control of virgin olive oil. J Am Oil Chem Soc 83:371–375

    Article  CAS  Google Scholar 

  • Aparicio-Ruiz R (2008) Characterization of thermodegradation reactions of carotenoid and chlorophyllic compounds of virgin olive oil. Ph.D. thesis, University of Sevilla (Spain)

    Google Scholar 

  • Aparicio-Ruiz R, Gandul-Rojas B, Roca M (2009) Pigment profile in non-spanish olive varieties (Olea europaea L. var. coratina, frantoio, and koroneiki). J Agric Food Chem 57:10831–10836

    Article  CAS  Google Scholar 

  • Aparicio-Ruiz R, Minguez-Mosquera MI, Gandul-Rojas B (2010) Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series a. J Agric Food Chem 58:6200–6208

    Article  CAS  Google Scholar 

  • Aparicio-Ruiz R, Minguez-Mosquera MI, Gandul-Rojas B (2011) Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin pigments in virgin olive oils. J Food Compos Anal 24:811–820

    Article  CAS  Google Scholar 

  • Aparicio-Ruiz R, Gandul-Rojas B (2012) Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils. J Agric Food Chem 60:5180–5195

    Google Scholar 

  • Aparicio-Ruiz R, Roca M, Gandul-Rojas B (2012) Mathematical model to predict formation of pyroheophytin a in virgin olive oil during the storage. J Agric Food Chem 60:7040–7049

    Google Scholar 

  • Bicanic DD (2011) On the photoacoustic, photothermal and colorimetric quantification of carotenoids and other phytonutrients in some foods: a review. J Mol Struct 993:9–14

    Article  CAS  Google Scholar 

  • Britton G, Liaaen-Jensen S, Pfander H (1995a) Carotenoids. Volume 1A: isolation and analysis. Birkhäuser Verlag, Basel

    Google Scholar 

  • Britton G, Liaaen-Jensen S, Pfander H (1995b) Carotenoids. Volume 1B: spectroscopy. Birkhäuser Verlag, Basel

    Google Scholar 

  • Britton G, Liaaen-Jensen S, Pfander H (2004) Carotenoids. Handbook. Birkhäuser Verlag, Basel

    Book  Google Scholar 

  • Britton G, Liaaen-Jensen S, Pfander H (2008) Carotenoids. Volume 4: natural functions. Birkhäuser Verlag, Basel

    Google Scholar 

  • Britton G, Liaaen-Jensen S, Pfander H (2009) Carotenoids. Volume 5: nutrition and health. Birkhäuser Verlag, Basel

    Google Scholar 

  • Chan JY, Tang PM, Hon PM, Au SW, Tsui SK, Waye MM, Kong SK, Mak TC, Fung KP (2006) Pheophorbide a, a major antitumor component purified from Scutellaria barbata, induces apoptosis in human hepatocellular carcinoma cells. Planta Med 72:28–33

    Article  CAS  Google Scholar 

  • Chen M, Schliep M, Willows RD, Cai ZL, Neilan BA, Scheer H (2010) A red-shifted chlorophyll. Science 329:318–1319

    Google Scholar 

  • Cichelli A, Pertesana GP (2004) High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification. J Chromatogr 1046:141–146

    CAS  Google Scholar 

  • Conde C, Serge D, Gerós H (2008) Physiological, biochemical and molecular changes occurring during olive development and ripening. J Plant Physiol 165:1545–1562

    Article  CAS  Google Scholar 

  • Criado MN, Motilva MJ, Ramo T, Romero MP (2006) Chlorophyll and carotenoid profile and enzymatic activities (chlorophyllase and lipoxygenase) in olive drupes from the fruit setting period to harvest time. J Am Soc Hortic Sci 131:593–600

    CAS  Google Scholar 

  • Criado MN, Motilva MJ, Goñi M, Romero MP (2007a) 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. Food Chem 100:748–755

    Article  CAS  Google Scholar 

  • Criado MN, Romero MP, Motilva MJ (2007b) Effect of the technological and agronomical factors on pigment transfer during olive oil extraction. J Agric Food Chem 55:5681–5688

    Article  CAS  Google Scholar 

  • Crupi P, Milella RA, Antonacci D (2010) Simultaneous HPLC-DAD-MS (ESI+) determination of structural and geometrical isomers of carotenoids in mature grapes. J Mass Spectrom 45:971–980

    Article  CAS  Google Scholar 

  • Dashwood RH (1997) Chlorophylls as anticarcinogens. Int J Oncol 10:721–727

    CAS  Google Scholar 

  • Dashwood RH, Negishi T, Hayatsu H, Breinholt V, Hendricks J, Bailey G (1998) Chemopreventive properties of chlorophylls towards aflatoxin B1: a review of the antimutagenicity and anticarcinogenicity data in rainbow trout. Mutat Res 399:245–253

    Article  CAS  Google Scholar 

  • Didi MA, Makhoukhi B, Azzouz A, Villemin D (2009) Colza oil bleaching through optimized acid activation of bentonite. A comparative study. Appl Clay Sci 42:336–344

    Article  CAS  Google Scholar 

  • Dugo P, Herrero M, Giuffrida D, Ragonese C, Giacomo D, Mondello L (2008) Analysis of native carotenoid composition in orange juice using C30 columns in tandem. J Sep Sci 31:2151–2160

    Article  CAS  Google Scholar 

  • Dugo P, Giuffrida D, Herrero M, Donato P, Mondello L (2009) Epoxycarotenoids esters analysis in intact orange juices using two-dimensional comprehensive liquid chromatography. J Sep Sci 32:973–980

    Article  CAS  Google Scholar 

  • Egner PA, Stansbury KH, Snyder EP, Rogers ME, Hintz PA, Kensler TW (2000) Identification and characterization of chlorin e4-ethyl ester in sera of individuals participating in the chlorophyllin chemoprevention trial. Chem Res Toxicol 13:900–906

    Article  CAS  Google Scholar 

  • Fahey JW, Stephenson KK, Dinkova-Kostova AT, Egner PA, Kensler TW, Talalay P (2005) Chlorophyll, chlorophyllin and related tetrapyrroles are significant inducers of mammalian phase 2 cytoprotective genes. Carcinogenesis 26:1247–1255

    Article  CAS  Google Scholar 

  • Ferruzzi MG, Blakeslee J (2007) Digestion, absorption, and cancer preventive activity of dietary chlorophyll derivatives. Nutr Res 27:1–12

    Article  CAS  Google Scholar 

  • Ferruzzi MG, Böhm V, Courtney PD, Schwartz SJ (2002) Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. J Food Sci 67:2589–2595

    Article  CAS  Google Scholar 

  • Fraser MS, Frankl G (1985) Detection of chlorophyll derivatives in soybean oil by HPLC. J Am Oil Chem Soc 62:113–121

    Article  CAS  Google Scholar 

  • Gallardo-Guerrero L, Roca M, Mínguez-Mosquera MI (2002) Distribution of chlorophylls and carotenoids in ripening olives and between oil and alperujo when processed using a two-phase extraction system. J Am Oil Chem Soc 79:105–109

    Article  CAS  Google Scholar 

  • Gallardo-Guerrero L, Gandul-Rojas B, Roca M, Mínguez-Mosquera MI (2005) Effect of storage on the original pigment profile of Spanish virgin olive oil. J Am Soc Chem Soc 82(1):33–39

    CAS  Google Scholar 

  • Gallardo-Guerrero L, Gandul-Rojas B, Mínguez-Mosquera MI (2008) Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.). J Agric Food Chem 56:8379–8386

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Mínguez-Mosquera MI (1996a) Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J Sci Food Agric 72:31–39

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Mínguez-Mosquera MI (1996b) Chlorophyllase activity in olive fruits and its relationship with the loss of chlrorophyll pigments in the fruits and oils. J Sci Food Agric 72:291–294

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Roca-López-Cepero M, Carmona-Ramón C, Mínguez-Mosquera MI (1999a) Stability of chlorophyll pigments during storage of virgin olive oil. In Mínguez-Mosquera MI, Jarén-Galán M, Hornero-Méndez D (eds) Proceeding of 1st international congress on pigments in food technology, Sevilla, pp 271–276

    Google Scholar 

  • Gandul-Rojas B, Roca M, Minguez-Mosquera MI (1999b) Chlorophyll and carotenoid pattern in virgin olive oil. Adulteration control. In: Minguez-Mosquera MI, Jaren-Galan M, Hornero-Mendez H (eds) Proceeding of the 1st international congress on pigments in food technology (PFI), Sevilla, PFT Press, pp 381–386

    Google Scholar 

  • Gandul-Rojas B, Roca-López-Cepero M, Mínguez-Mosquera MI (1999c) Chlorophyll and carotenoid patterns in olive fruits, Olea europaea Cv. Arbequina. J Agric Food Chem 47:2207–2212

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Cepero MRL, Mínguez-Mosquera MI (2000) Use of chlorophyll and carotenoid pigment composition to determine authenticity of virgin olive oil. J Am Oil Chem Soc 77:853–858

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Roca M, Mínguez-Mosquera MI (2004) Chlorophyll and carotenoid degradation mediated by thylakoid-associated peroxidative activity in olives (Olea europaea) cv. Hojiblanca. J Plant Physiol 161:499–507

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Gallardo-Guerrero L, Mínguez-Mosquera MI (2009) Influence of the chlorophyll pigment structure on its transfer from an oily food matrix to intestinal epithelium cells. J Agric Food Chem 57:5306–5314

    Article  CAS  Google Scholar 

  • Gertz C, Fiebig HJ (2006) Pyropheophytin a – determination of thermal degradation products of chlorophyll a in virgin olive oil. Eur J Lipid Sci Technol 108:1062–1065

    Article  CAS  Google Scholar 

  • Giuffrida D, Salvo F, Salvo A, La Pera L, Dugo G (2007) Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties. Food Chem 101:833–837

    Article  CAS  Google Scholar 

  • Gross J (1991) Pigments in vegetables. Chlorophylls and carotenoids. Van Nostrand Reinhold, New York, pp 3–74

    Book  Google Scholar 

  • Gutierrez-Rosales F, Garrido-Fernández J, Gallardo-Guerrero L, Gandul-Rojas B, Mínguez-Mosquera MI (1992) Action of chlorophylls on the stability of virgin olive oil. J Am Oil Chem Soc 69:866–871

    Article  CAS  Google Scholar 

  • Herrero M, Ibáñez E, Cifuentes A, Bernal J (2009) Multidimensional chromatography in food analysis. J Chromatogr A 1216:7110–7129

    Article  CAS  Google Scholar 

  • Hoff AJ, Amesz J (1991) Visible absorption spectroscopy of chlorophylls. In: Scheer H (ed) Chlorophylls. CRC Press, Boca raton, pp 723–738

    Google Scholar 

  • Holden M (1961) The breakdown of chlorophyll by chlorophyllase. Biochem J 78:359–364

    CAS  Google Scholar 

  • Holden M (1965) Chlorophyll bleaching by legume seeds. J Sci Food Agric 16:312–325

    Article  CAS  Google Scholar 

  • Hornero-Méndez D, Gandul-Rojas B, Mínguez-Mosquera MI (2005) Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils. Food Res Int 38:1067–1072

    Article  Google Scholar 

  • Hunt JE, Michalski TJ (1991) Desorption-ionization mass spectrometry of chlorophyll. In: Scheer H (ed) Chlorophylls. CRC Press, Boca raton, pp 835–854

    Google Scholar 

  • Hynninen PH (1991) Chemistry of chlorophylls: modifications. In: Scheer H (ed) Chlorophylls. CRC Press, Boca raton, pp 145–210

    Google Scholar 

  • Hynninen PH, Hyvärinen K (2002) Tracing the allomerization pathways of chlorophylls by 18O-labelling and mass spectrometry. J Org Chem 67:4055–4061

    Article  CAS  Google Scholar 

  • Hyvärinen K, Hynninen PH (1999) Liquid chromatographic separation and mass spectrometric identification of chlorophyll b allomers. J Chromatogr A 837:107–116

    Article  Google Scholar 

  • Inoue H, Yamashita H, Furuya K, Nonomura Y, Yoshioka N, Li S (1994) Determination of copper (II) chlorophyllin by reversed-phase high-performance liquid chromatography. J Chromatogr 679:99–104

    Article  CAS  Google Scholar 

  • International Olive Council (IOC) (2009) COI/T.15/NC no 3/Rev. 4. Trade standard applying to olive oils and olive-pomace oils. Madrid

    Google Scholar 

  • Khachik F, Beecher GR, Whittaker NF (1986) Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid-chromatography. J Agric Food Chem 34:603–616

    Article  CAS  Google Scholar 

  • Kimura M, Rodriguez-Amaya DB, Godoy HT (1990) Assessment of the saponification step in the quantitative-determination of carotenoids and provitamins-A. Food Chem 35:187–195

    Article  CAS  Google Scholar 

  • Kostiainen R, Hyvärinen K, Hynninen PH (1995) Fast-atom bombardment mass spectra of the 132-epimers of 132-chlorophyll a. Rapid Commun Mass Spectrom 9:555–558

    Article  CAS  Google Scholar 

  • Kuronen P, Hyvärinen K, Hynninen PH, Kilpelainen I (1993) High-performance liquid chromatographic separation and isolation of the methanolic allomerization products of chlorophyll a. J Chromatogr 654:93–104

    Article  CAS  Google Scholar 

  • Loftus ME, Carpente JH (1971) Fluorometric method for determining chlorophylls a, b, and c. J Mar Res 29:319–323

    CAS  Google Scholar 

  • Luaces P, Pérez AG, García JM, Sanz C (2005) Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil. Food Chem 90:169–174

    Article  CAS  Google Scholar 

  • Maia L, Casal S, Oliveira MBPP (2008) Validation of a micromethod for quantification of lutein and beta-carotene in olive oil. J Liquid Chromatogr Rel Technol 31:733–742

    Article  CAS  Google Scholar 

  • Manjula S, Subramanian R (2006) Membrane technology in degumming, dewaxing, deacidifying, and decolorizing edible oils. Crit Rev Food Sci Nut 46:569–592

    Article  CAS  Google Scholar 

  • Mateos R, García-Mesa JA (2006) Rapid and quantitative extraction method for the determination of chlorophylls and carotenoids in olive oil by high-performance liquid chromatography. Anal Bioanal Chem 385:1247–1254

    Article  CAS  Google Scholar 

  • Matile P, Hörtensteiner S, Thomas H (1999) Chlorophyll degradation. Ann Rev Plant Physiol Plant Mol Biol 50:67–95

    Article  CAS  Google Scholar 

  • Mínguez-Mosquera MI, Gallardo-Guerrero L (1995) Disappearance of chlorophylls and carotenoids during the ripening of the olive. J Sci Food Agric 69:1–6

    Article  Google Scholar 

  • Mínguez-Mosquera MI, Gandul-Rojas B, Garrido-Fernández J, Gallardo-Guerrero L (1990) Pigment present in virgin olive oil. J Am Oil Chem Soc 67:192–196

    Article  Google Scholar 

  • Mínguez-Mosquera MI, Gandul-Rojas B, Gallardo-Guerrero ML (1992) Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatography. J Agric Food Chem 40:60–63

    Article  Google Scholar 

  • Mínguez-Mosquera MI, Gandul-Rojas B, Garrido-Fernández J (1996) Preparation of Cu (II) complexes of oxidized chlorophylls and their determination by thin-layer and high-performance liquid chromatography. J Chromatogr 731:261–271

    Article  Google Scholar 

  • Mínguez-Mosquera MI, Gandul-Rojas B, Gallardo-Guerrero L, Roca M, Jarén-Galán M (2007) Chlorophylls. In: Hurst WJ (ed) Methods of analysis for functional foods and nutraceuticals, 2nd edn. CRC Press, Boca Raton, pp 337–400

    Google Scholar 

  • Official Journal of the Commission of the European Communities (EC) (1994) Regulation No. 94/36/CE, L237, June 30

    Google Scholar 

  • Pérez AG, Romero C, Yousfi K, García JM (2008) Modulation of olive oil quality using NaCl as extraction coadjuvant. J Am Oil Chem Soc 85:685–691

    Article  Google Scholar 

  • Psomiadou E, Tsimidou M (1998) Simultaneous HPLC determination of tocopherols, carotenoids, and chlorophylls for monitoring their effect on virgin olive oil oxidation. J Agric Food Chem 46:5132–5138

    Article  CAS  Google Scholar 

  • Psomiadou E, Tsimidou M (2001) Pigments in Greek virgin olive oils: occurrence a nd levels. J Sci Food Agric 81:640–647

    Google Scholar 

  • Puspitasari-Nienaber NL, Ferruzi MG, Schwartz SJ (2002) Simultaneous detection of tocopherols, carotenoids, and chlorophylls in vegetable oils by direct injection C30 RP-HPLC with coulometric electrochemical array detection. J Am Oil Chem Soc 79:633–640

    Article  CAS  Google Scholar 

  • Rahmani M, Csallany AS (1985) Determination of chlorophyll pigments by high-performance liquid-chromatography (hplc), in vegetable-oils. Rev Fr Corps Gras 32:257–259

    CAS  Google Scholar 

  • Rahmani M, Csallany AS (1991) Chlorophyll and ß-carotene pigments in maroccan virgin olive oils measured by high-performance liquid chromatography. J Am Oil Chem Soc 68:672–674

    Article  CAS  Google Scholar 

  • Ranalli A, Contento S, Schiavone C, Simone N (2001) Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil. Eur J Lipid Sci Technol 103:228–238

    Article  CAS  Google Scholar 

  • Ranalli A, Malfatti A, Lucera L, Contento S, Sotiriou E (2005) Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil. Food Res Int 38:873–878

    Article  CAS  Google Scholar 

  • Roca M, Mínguez.-Mosquera MI (2003a) Involvement of chlorophyllase in chlorophyll metabolism in olive varieties with high and low chlorophyll content. Physiol Plant 117:459–466

    Article  CAS  Google Scholar 

  • Roca M, Mínguez.-Mosquera MI (2003b) Carotenoid levels during the period of growth and ripening in fruits of different olive varieties (Hojiblanca Picual and Arbequina. J Plant Physiol 160:451–459

    Article  CAS  Google Scholar 

  • Roca M, Mínguez-Mosquera MI (2001a) Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil. J Am Oil Chem Soc 78:133–138

    Article  CAS  Google Scholar 

  • Roca M, Mínguez-Mosquera MI (2001b) Changes in chloroplast pigments of olive varieties during fruit ripening. J Agric Food Chem 49:832–839

    Article  CAS  Google Scholar 

  • Roca M, Mínguez-Mosquera MI (2001c) Unusual carotenogenesis in fruits with pronounced anthocyanic ripening (Olea europaea var. Arbequina). J Agric Food Chem 49:4414–4419

    Article  CAS  Google Scholar 

  • Roca M, Gandul-Rojas B, Gallardo-Guerrero L, Mínguez-Mosquera MI (2003) Pigment parameters determining spanish virgin olive oil authenticity: stability during storage. J Am Oil Chem Soc 80:1237–1240

    Article  CAS  Google Scholar 

  • Roca M, Gandul-Rojas B, Minguez-Mosquera MI (2007) Varietal differences in catabolic intermediates of chlorophylls in Olea europaea (L.) fruits cvs. Arbequina and Blanqueta. Postharvest Biol Technol 44:150–156

    Article  CAS  Google Scholar 

  • Roca M, Gallardo-Guerrero L, Mínguez-Mosquera MI, Gandul-Rojas B (2010) Control of olive oil adulteration with copper-chlorophyll derivatives. J Agric Food Chem 58:51–56

    Article  CAS  Google Scholar 

  • Salisbury FB, Ross CW (1992) Photosynthesis: cloroplasts and light. In: Salisbury FB, Ross CW (eds) Plant physiology, 4th edn. Wadsworth, Belmont

    Google Scholar 

  • Sánchez J, Harwood JL (2002) Biosynthesis of triacylglycerols and volatiles in olives. Eur J Lipid Sci Technol 104:564–573

    Article  Google Scholar 

  • Schick GA, Bocian DF (1987) Resonance Raman studies of hydroporphyrins and chlorophylls. Biochim Biophys Acta 895:127–154

    Article  CAS  Google Scholar 

  • Schwartz SJ, Woo SL, von Elbe JH (1981) High performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach. J Agric Food Chem 29:533–535

    Article  CAS  Google Scholar 

  • Seppanen CM, Rahmani M, Csallany AS (2003) Simultaneous determination of chlorophylls, pheophytins, beta-carotene, tocopherols, and tocotienols in olive and soybean oils by high-performance liquid chromatography. J Food Sci 68:1644–1647

    Article  CAS  Google Scholar 

  • Serani A, Piacenti D (2001) Sistema analitico per l’identificazione di oli deodorati in oli vergini di oliva. Nota 1 – Analisi dei pigmento clorofilliani in oli vergini di oliva. Riv Ital Sostanze Grasse 78:459–463

    Google Scholar 

  • Shen Y, Hu YM, Huang K, Yin SA, Chen B, Yao SZ (2009) Solid-phase extraction of carotenoids. J Chromatogr A 1216:5763–5768

    Article  CAS  Google Scholar 

  • Stancher B, Zonta F, Bogoni P (1987) Determination of olive oil carotenoids by HPLC. J Micronutr Anal 3:97–106

    CAS  Google Scholar 

  • Stefanoudaki E, Koutsaftakis A, Harwood JL (2011) Influence of malaxation conditions on characteristic qualities of olive oil. Food Chem 127:1481–1486

    Article  CAS  Google Scholar 

  • Strasburger E et al (2004) Tratado de Botánica. 35ª Spanish edition: Sitte P. Barcelona (Spain): Ediciones Omega

    Google Scholar 

  • United States Department of Agriculture (USDA) (2010) Standards for grades of olive oil and olive-pomace oil. Fed Regist 75(81):22363–22366

    Google Scholar 

  • Van Breemen RB, Canjura FL, Schwartz SJ (1991) Identification of chlorophyll derivatives by mass spectrometry. J Agric Food Chem 39:1452–1456

    Article  Google Scholar 

  • Verzegnassi L, Riffe-Chalard C, Kloeti W, Gulacar FO (1999) Analysis of tetrapyrrolic pigments and derivatives in sediments by high performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Fresen J Anal Chem 364:249–253

    Article  CAS  Google Scholar 

  • Ward K, Scarth R, Daun JK, Thorsteinson CT (1994) Effects of processing and storage on chlorophyll derivatives in commercially extracted canola oil. J Am Oil Chem Soc 71:811–815

    Article  CAS  Google Scholar 

  • Zissis KD, Dunkerley S, Brereton RG (1999) Chemometric techniques for exploring complex chromatograms: application of diode array detection high performance liquid chromatography electrospray ionization mass spectrometry to chlorophyll a allomers. Analyst 124:971–979

    Article  CAS  Google Scholar 

  • Zonneveld H, Klop W, Gorin N (1984) Analysis of unboiled and boiled beans for chlorophylls and pheophytins by thin-layer chromatography and fluorimetry comparison with spectrometry. Z Lebensm Unters For 178:20–23

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012, Sevilla, Spain

    Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero & María Roca

  2. Department of Analytical Chemistry, University of Sevilla, 41012, Sevilla, Spain

    Ramón Aparicio-Ruiz

Authors
  1. Beatriz Gandul-Rojas
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lourdes Gallardo-Guerrero
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. María Roca
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ramón Aparicio-Ruiz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Beatriz Gandul-Rojas .

Editor information

Editors and Affiliations

  1. Instituto de la Grasa Spanish National Research Council, Seville, Spain

    Ramón Aparicio

  2. Cardiff University School of Biosciences, Cardiff, United Kingdom

    John Harwood

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Springer Science+Business Media New York

About this chapter

Cite this chapter

Gandul-Rojas, B., Gallardo-Guerrero, L., Roca, M., Aparicio-Ruiz, R. (2013). Chromatographic Methodologies: Compounds for Olive Oil Color Issues. In: Aparicio, R., Harwood, J. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7777-8_7

Download citation

Publish with us

Policies and ethics

Search

Navigation