Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

“…Each sample was extracted by liquid-phase distribution (LPD) between N, N-dimethyl formamide (DMF) and hexane, according to the method described by Giuffrida et al, (2007). The DMF was evaporated in a rotary evaporator, dissolved in methanol, and analyzed by HPLC.…”

Effect of Storage on Refined Olive Oil Composition: Stabilization by Addition of Chlorophyll Pigments and Squalene

“…The test material for the study was three series of refined olive oils, which one was considered as control sample non-enriched refined olive oil , the second one was enriched with 400 mg kg 1 of chlorophyll pigment extracted from Chemlali olive leaves 800 mg kg 1 of pure squalene, while the third series was enriched only with pure squalene 800 mg kg 1 . Weighed quantities of leaves extracts and pure squalene dissolved in 1 mL of ethanol and n-hexane, respectively to obtain the desired final molar concentration 400 mg kg 1 for chlorophyll pigment and 800 mg kg 1 of pure squalene .…”

“…The squalene content of samples was analyzed using a gas-chromatograph with a mass selective detector GC/MS Agilent 5975B inert MSD Agilent Technologies Inc., Palo Alto, CA, USA , using a capillary column OV-5 30 m 0.25 mm and 0.25 mm film thickness ; at a flow rate of 1 mL min 1 The squalene content of samples was determined by diluting approximately 0.5 mL of olive oil in 1 mL n-hexane and analyzing the sample solution by GC/MS. Concentrations of squalene contents were then calculated from integrated peak areas of the samples and the calibration curve of squalene standard.…”

“…The squalene content of refined olive oil was 250.05 mg kg 1 , this low content of this compound was due to the removal of squalene in the deodorizer distillate during refining. During refining isomerization products of squalene are also produced by the effect of temperature and bleaching earth during the bleaching process.…”

Traceability of Origin and Authenticity of Olive Oil

“…Several researchers reported the same qualitative composition in chlorophyll and carotenoid pigments, independent of the olive variety and the time of picking (Giuffrida et al, 2007 ;Roca et al, 2003). Cerretani et al (2006) showed that the carotenoid and chlorophyll content determination using UV-vis spectrophotometry was not useful to discriminate oils produced from different olive varieties.…”