Pigments present in virgin olive oil

Mínguez‐Mosquera, María Isabel; Gandul‐Rojas, Beatriz; Garrido‐Fernández, Juan; Gallardo‐Guerrero, Lourdes

doi:10.1007/bf02539624

Cited by 189 publications

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“…The pigment proile inherent to VOO consists of chlorophyll a and b, lutein, -carotene, and the minor xanthophylls violaxanthin, neoxanthin, antheraxanthin, and -cryptoxanthin that originate from the fresh olive fruit, together with pheophytin a and b and the 5,8-furanoid xanthophylls luteoxanthin, auroxanthin, neochrome, and mutatoxanthin), which are formed during the oil extraction process [59,64]. Traces of allomerized chlorophyll derivatives, and in certain varieties, some exclusive pigments such as de-esteriied chlorophyll derivatives, -carotene, or esteriied xanthophylls may also be found Figure ) [59].…”

Section: Transfer and Changes Of Pigments From The Olive Fruit Tomentioning

confidence: 99%

“…The presence of de-esteriied chlorophyll derivatives in VOO is exclusive for the olive varieties with high chlorophyllase activity, such as "rbequina, "lanqueta, and Koroneiki [15,59,72], and therefore, they can be used as chemical markers for the determination of the varietal origin of the VOO. In the carotenoid fraction, the most common reaction is the formation of 5,8-furanoid isomers, although the formation of Z/E cis-trans) isomers and the degradation to uncolored products are also frequent [28,59,64,72].The pigment proile inherent to VOO consists of chlorophyll a and b, lutein, -carotene, and the minor xanthophylls violaxanthin, neoxanthin, antheraxanthin, and -cryptoxanthin that originate from the fresh olive fruit, together with pheophytin a and b and the 5,8-furanoid xanthophylls luteoxanthin, auroxanthin, neochrome, and mutatoxanthin), which are formed during the oil extraction process [59,64]. Traces of allomerized chlorophyll derivatives, and in certain varieties, some exclusive pigments such as de-esteriied chlorophyll derivatives, -carotene, or esteriied xanthophylls may also be found Figure ) [59].…”

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“…These diferences mainly lie in the lower retention of carotenoids in the alperujo, with around 25% of total carotenoids retained, whereas the retention of chlorophylls can reach a level up to 60%. The percentage of pigments that are oxidized to colorless products has been estimated to be between 20 and 25% for both pigment fractions [64,65].Each portion of pigments that is transferred to the oil, remains in the alperujo, or is degraded to colorless compounds, is diferent and this variability depends on the technological innovations introduced at each stage of the extraction process. Some techniques permit the processing of less mature olive fruits, such as thermal treatments with warm air [73], or a water bath [74 76], and their use allows the production campaign to start earlier in the season.…”

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Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

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This chapter provides an updated overview about the chlorophyll and carotenoid pigments present in olive fruits and their products, table olive, and olive oil. The metabolism of these pigments during growth and ripening of the olive fruit is described. General aspects related to photosynthetic tissues and non-carotenogenic fruits, varieties and the presence of exclusive pigments, the total pigment content, and their relative proportions are highlighted. Chlorophyll and carotenoid changes during the processing of green table olives according to the main styles of preparation are described. Diferent reaction mechanisms depending on the removal of the biter components by alkaline hydrolysis or by slow difusion in brine, as well as the development of the fermentation process, are discussed. The chlorophyll degradation associated with the green staining alteration is speciically mentioned. Changes in the pigment proiles and in their concentrations associated with the virgin olive oil VOO) elaboration are also described. Recent research works related to thermal degradation kinetics and prediction mathematical model for VOO storage are summarized. The role of the chlorophylls in the photo-oxidation of VOO is also pointed out. Finally, the pigment proiles as authenticity and freshness indices for VOO quality are emphasized.Keywords: chlorophylls, carotenoids, metabolism, table olive, olive oil . IntroductionThe olive fruit Olea europaea L.) is a small drupe that has a long ripening period involving important color changes. There are numerous varieties of olives, which are classiied into three categories according to their use: table olives, oil extraction, or both purposes. Olive fruit contains © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.water 60 70%), lipids 10 25%), sugars 3 6%), iber 1 4%), proteins 1 3%), and other minor compounds, such as hydrocarbons, biophenols, terpenes, sterols, alcohols, chlorophyll and carotenoid pigments, and volatile compounds, which are responsible for the unique characteristics of its products [1]. The quality of table olives and olive oil depend on the chemical composition and physical properties of the fruit, and this in turn is principally related to the olive variety, degree of fruit ripeness, environmental conditions, growing region, and processing and storage techniques. These factors inluence the color of the table olive and olive oil, which is one of the most important quality atributes for products from the olive tree. In the case of ...

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Section: Transfer and Changes Of Pigments From The Olive Fruit Tomentioning

confidence: 99%

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confidence: 99%

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Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

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“…Pigments were extracted from the virgin olive oil samples and the total contents of chloropylls and carotenoids were determined spectrophotometrically according to the method proposed by Mínguez-Mosquera et al (1990).…”

Section: Analytical Proceduresmentioning

confidence: 99%

Evaluation of α-tocopherol in virgin olive oil by a luminescent method

Escuderos¹,

Sayago²,

Morales³

et al. 2009

Grasas y Aceites

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SUMMARY Evaluation of α α-tocopherol in virgin olive oil by a luminescent methodNatural fluorophores such as tocopherols are of great importance for the characterization and authentication of virgin olive oil. The band of the luminescent spectrum which is most accurately associated with the presence of α-tocopherol (380-420 nm) at λ exc ϭ 350 nm was detected and its precision was evaluated once the analytical process was optimized. A virgin olive oil, cv. Cornicabra, was spiked with several quantities of α-tocopherol, from 25 mg/Kg to 1200mg/Kg, to build a ridge regression model (adjusted-R 2 ϭ 0.99) based on five wavelengths (370, 371, 378, 414 and 417 nm) which are attributed to the fluorescence of this compound. The tentative model was validated (adjusted-R 2 ϭ 0.87) with 8 samples of a virgin olive oil, cv. Picual, spiked with amounts of α-tocopherols ranging from 25 mg/kg to 250mg/kg. Finally, the model was successfully validated with 7 monovarietal virgin olive oils from various olive producing countries (adjusted -R 2 ϭ 0.92).

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“…Al avanzar la maduración el contenido en pigmentos decrece, desapareciendo la fracción clorofílica más rápidamente que la carotenoide. Así mismo, durante el proceso de extracción se ha detectado una sensible pérdida de pigmentos que afecta mayoritariamente a componentes clorofílicos (3).…”

Section: Introductionunclassified

Control de pigmentos clorofílicos y carotenoides por HPLC en el aceite de oliva virgen

Rojas¹,

Guerrero²,

Fernández³

et al. 1991

Grasas y Aceites

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RESUMEN Control de pigmentos clorofílicos y carotenoides por HPLC en el aceite de oliva virgen.El uso de columnas de extracción en fase sólida (EFS) de octadecyl (0,^) para obtener un extracto de pigmentos exento de materia grasa en combinación con la HPLC en fase reversa de pares iónicos, permite la separación de clorofilas y derivados, carotenos, xantofilas y complejos metaloclorofílicos en un tiempo máximo de una hora. PALABRAS-CLAVE: Aceite de oliva virgen -Carotenoide (pigmento) -Clorofila (pigmento) -Complejo metaloclorofílico -Cromatografía líquida de alta eficacia. SUMMARY Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil.The use of solid phase extraction columns of octadecyl {C,g) to get a fat free pigment extract in combination with reversed phase ion pair HPLC permits the separation of chlorophylls and its derivates, carotenoids, xantophylis and metalochlorophyllic complexes in a maximum period of one hour. KEY-WORDS: Carotenoid (pigment) -Chlorophyl (pigment) -High performance liquid chromatography -tAetalochlorophyllic complex -Virgin olive oil. INTRODUCCIÓNPor estudios anteriores (1) (2) se conoce que la composición clorofílica y carotenoide del aceite de oliva virgen está mediatizada por el grado de madurez en que se recolectan los frutos, tiempo de permanencia en fábrica y condiciones más o menos drásticas del proceso de extracción. Los frutos maduros y sanos recien cogidos del árbol poseen cualitativamente los mismos pigmentos cloroplásticos que cuando están verdes. Al avanzar la maduración el contenido en pigmentos decrece, desapareciendo la fracción clorofílica más rápidamente que la carotenoide. Así mismo, durante el proceso de extracción se ha detectado una sensible pérdida de pigmentos que afecta mayoritariamente a componentes clorofílicos (3).Al ser el aceite de oliva virgen, un producto natural cuyo color depende exclusivamente de compuestos biológicos como son los pigmentos clorofílicos y carotenoides, una vez identificados y valorados individualmente surge la posibilidad de relacionar el color del aceite con el contenido y clase de pigmentos presentes en el mismo. Este control puede suministrar información acerca de la calidad del aceite en cuestión (4).En el presente estudio se facilita un método rápido de control de pigmentos clorofílicos y carotenoides presentes normalmente en el aceite de oliva virgen así como la detección de los complejos metaloclorofílicos que suponen un color añadido y pueden inducir a error en la valoración de la calidad de un aceite virgen.

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Pigments present in virgin olive oil

Cited by 189 publications

References 7 publications

Chlorophylls and Carotenoids in Food Products from Olive Tree

Chlorophylls and Carotenoids in Food Products from Olive Tree

Evaluation of α-tocopherol in virgin olive oil by a luminescent method

Control de pigmentos clorofílicos y carotenoides por HPLC en el aceite de oliva virgen

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