Characterization of chia seed oils obtained by pressing and solvent extraction

Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

Relationship between the colour and the chemical structure of carotenoid pigments

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.

Luis Rejano-Navarro

Papers

Color-pigment correlation in virgin olive oil