“…Chlorophylls (chls) are the natural pigments responsible for the green colour of vegetable oils (Gandul-Rojas & Mínguez-Mosquera, 1996; Mínguez-Mosquera, Gandul-Rojas, Garrido-Fernández, & Gallardo-Guerrero, 1990; Mínguez-Mosquera, Gandul-Rojas, Montaño-Asquerino, & Garrido-Fernández, 1991;Usuki, Suzuki, Endo, & Kaneda, 1984;Ward, Scarth, Daun, & Thorsteinson, 1994). In general terms, chlorophylls are prone to experience chemical and physical modifications as a result of processing and storage of green vegetables (Heaton & Marangoni, 1996;Mínguez-Mosquera, Garrido-Fernández, & Gandul-Rojas, 1989;Schwartz & Lorenzo, 1990) mainly due to their structural properties and their ability to harvest energy (Bacon & Holden, 1967).…”