Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils

Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils

Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as...

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Bibliographic Details
Main Authors: Raquel B. Gómez-Coca, Mahmoud Alassi, Wenceslao Moreda, María del Carmen Pérez-Camino
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
chlorophyll pigments
olive oil
pheophytins
pyropheophytin
soft refining
Online Access:https://www.mdpi.com/2304-8158/9/8/978

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