Determination of Total Carotenoid Content in Rainbow Trout Muscle by Multivariate Calibration of VIS Reflectance Spectra

The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

“…Put in other words, it can be stated that the assessment of olive oil color can also be used for the rapid assessment of the levels of health‐promoting compounds, which has great potential in relation to quality control in the food industry. In this regard, it is important to note that the application of multivariate statistical methods to correlate color parameters with pigment contents in olive oils (Mínguez‐Mosquera and others 1991; Moyano and others 2008a, 2008b) and other foodstuffs is an expanding field (Arias and others 2000; Ronsholdt and McLean 2001; Meléndez‐Martínez and others 2003, 2007a; Ruíz and others 2005, 2008). In this sense, we have reported recently that the color parameters can also be used for the rapid assessment of the vitamin A activity of orange juice (Meléndez‐Martínez and others 2007b), which is due to only some of the carotenoid pigments occurring in it.…”

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces

“…In relation to this, it exists currently a growing tendency to relate the colour coordinates to the levels of pigments (Meléndez- Martínez, Vicario, & Heredia, 2003;Ronsholdt & McLean, 2001;Ruíz, Egea, Tomás-Barberán, & Gil, 2005), which is an interesting approach amenable to be harnessed for quality control purposes since the interest for food pigments is increasing due to their likely beneficial effects towards human health (Beutner et al, 2001;Olson, 1999;Stintzing, Stintzing, Carle, Frei, & Wrolstad, 2002). In this sense, it is important to bear in mind that and the main advantages.…”

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

“…Likewise, much research has been carried out with the goal of assessing colour changes over ripening processes (Dufossé, Galaup, Carlet, Flamin, & Valla, 2005; Gómez-Ladrón de Guevara, Pardo-González, Varón-Castellanos, & Navarro-Albaladejo, 1996), industrial processing (Ayhan, Yeom, Zang, & Min, 2001;Chen, Peng, & Chen, 1995;Steet & Tong, 1996;Vivar-Quintana, González-Sanjosé, & Collado-Fernández, 1999), storage (Eiro & Heinonen, 2002;Ferrer, Alegria, Farre, Clemente, & Calvo, 2005;Goncalves et al, 2007;Lee & Coates, 2002), cooking (Dubois, Savage, & Martin, 2007;Moyano, Ríoseco, & González, 2002), etc. However, in recent years a growing and promising trend consisting on correlating pigments contents and/or other parameters directly related to them with colour coordinates through statistical models has been observed (Arias, Lee, Logendra, & Janes, 2000;Meléndez-Martínez, Vicario, & Heredia, 2003;Meléndez-Martínez et al, 2007a;Ronsholdt & McLean, 2001;Ruíz, Egea, Tomás-Barberán, & Gil, 2005). Such approaches offer a series of advantages not only to scientists, but more importantly, to food producers and the industry, advantages that stem mainly from some of the features of the objective colour measurements (affordable and versatile equipment, ultra-fast analysis, non-destructiveness, possibility of automatization, etc.…”