Journal
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 5, Pages 505-512Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2008.03.007
Keywords
carotenoids; chlorophylls; CIEXYZ; general linear model; multiple regression; colour; virgin olive oil; pigments; quality control; tristimulus colorimetry
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Up to 1700 samples of virgin olive oil from eight varieties at different ripening stages were analyzed for their colour, in terms of the CIEXYZ space, and pigments. The samples differed greatly in pigments contents (the chlorophylls index ranging from 0.15 to 61.96 mg/kg and the carotenoid one from 0.53 to 31.51 mg/kg) and therefore in colour, as it was inferred from the variations in X (16.19-91.39), Y (18.32-98.16), Z (0.17-81.14), purity of excitation (13.99-99.02), colorimetric purity (20.80-99.34) and dominant wavelength (566-575 nm). After exploring the relationships between the colour parameters and the indexes it was concluded that the purity of excitation and the colorimetric purity were better correlated with the carotenoid index than to the chlorophyll index and that Ad was much poorly correlated to both. When multiple regression analyses were applied and the set of tristimulus values was considered altogether the best correlation was found with the carotenoid content. (C) 2008 Elsevier Ltd. All rights reserved.
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