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Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques

The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutic...

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Vydáno v:Foods
Hlavní autoři: Borello, Eleonora, Domenici, Valentina
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6352134/
https://ncbi.nlm.nih.gov/pubmed/30621084
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8010018
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