Pigments profile in monovarietal virgin olive oils from various Italian olive varieties

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1119-1123

  Giuffrida, Daniele ^a   Salvo, Francesco ^a   Salvo, Andrea ^a   Cossignani, Lina ^b   Dugo, Giacomo ^a  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Carotenoids; Chlorophylls; Pheophytins; Virgin olive oils

Indexed keywords

ANALYTICAL PARAMETERS; AVERAGE VALUES; CAROTENOID PIGMENTS; CAROTENOIDS; CENTRAL ITALY; GENETIC FACTORS; OLIVE OIL; PHEOPHYTINS; PHOTODIODE ARRAY DETECTIONS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOUTHERN ITALY; VIRGIN OLIVE OIL;

COLUMN CHROMATOGRAPHY; CULTIVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHLOROPHYLL;

BETA CAROTENE; CAROTENOID; CHLOROPHYLL; OLIVE OIL; PHEOPHYTIN; PIGMENT; XANTHINE DERIVATIVE; XANTHOPHYLL;

ANALYTICAL PARAMETERS; ARTICLE; BADDARICA; CALABRESE; CULTIVAR; DOLCE AGOGIA; FOOD COMPOSITION; FRANTOIO; ITALY; LECCINO; MINUTA; MORAIOLO; NOCCIOLUTA; NONHUMAN; OGLIAROLA; OLIVE; OTTOBRATICA; PLANT; QUANTITATIVE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 77956611137     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.012     Document Type: Article

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