![]() ![]() The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. ![]() Data were analyzed by a multivariate statistical approach. Pigments-namely, β-carotene, lutein, pheophytin A, and pheophytin B-were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars ( Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food.
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