Abstract
The amount of pheophytin-A in extra virgin olive oil was determined by reverse-phase high-performance liquid chromatography (HPLC) with chlorophyll-A as an internal standard. The kinetics of pheophytin-A photodecomposition at 15, 40 and 50°C at three different luminous energies were studied. The pheophytin-A photodecomposition process develops according to a first-order reaction. From the Arrhenius’ straight lines, it appears that the incident luminous energy does not change the activation energy but increases the reaction frequency factor.
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References
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Serani, A., Piacenti, D. Kinetics of pheophytin-A photodecomposition in extra virgin olive oil. J Am Oil Chem Soc 69, 469–470 (1992). https://doi.org/10.1007/BF02540951
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DOI: https://doi.org/10.1007/BF02540951