Abstract
Chlorophyll and β-carotene concentrations were determined by high-performance liquid chromatography (HPLC) in virgin olive oils, which were press-extracted from green and semi-black olives. Pheophytin A was found to be the major chlorophyll isomer in all oil samples. The occurrence of this pigment at higher concentrations in oil extracted from green olives is a possible indication of its time-related destruction during olive ripening. Some evidence for thein vivo existence of pheophytin A is also presented. Beta-carotene concentration in oils was found to decrease during olive ripening.
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Rahmani, M., Csallany, A.S. Chlorophyll and β-carotene pigments in moroccan virgin olive oils measured by high-performance liquid chromatography. J Am Oil Chem Soc 68, 672–674 (1991). https://doi.org/10.1007/BF02662293
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DOI: https://doi.org/10.1007/BF02662293