Abstract
The chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees of ripeness were determined. Colors were evaluated from the chromatic ordinates L*, a*, b* of the absorption spectrum. Oil color changes for different varieties or stages of ripeness are directly related to pigment content and a* and b* values. The statistical study made on both series of parameters proves that there is a good correlation between them. The carotenoid content and b* have one of the best correlation coefficients (r) and is easily measured. This methodology evaluates chlorophyll and carotenoid content, an additional attribute for evaluation of virgin olive oil quality.
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Isabel Minguez-Mosquera, M., Rejano-Navarro, L., Gandul-Rojas, B. et al. Color-pigment correlation in virgin olive oil. J Am Oil Chem Soc 68, 332–336 (1991). https://doi.org/10.1007/BF02657688
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DOI: https://doi.org/10.1007/BF02657688