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Lazzerini C, Domenici V. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods. 2017;6(4)doi: 10.3390/foods6040025.
Lazzerini, C., & Domenici, V. (2017). Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods (Basel, Switzerland), 6(4), . https://doi.org/10.3390/foods6040025
Lazzerini, Cristina, and Domenici, Valentina. "Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years." Foods (Basel, Switzerland) vol. 6,4 (2017). doi: https://doi.org/10.3390/foods6040025
Lazzerini C, Domenici V. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods. 2017 Mar 29;6(4). doi: 10.3390/foods6040025. PMID: 28353651; PMCID: PMC5409313.
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Foods. 2017 Mar 29;6(4). doi: 10.3390/foods6040025.

Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years.

Foods (Basel, Switzerland)

Cristina Lazzerini, Valentina Domenici

Affiliations

  1. Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy. [email protected].
  2. Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy. [email protected].

PMID: 28353651 PMCID: PMC5409313 DOI: 10.3390/foods6040025

Abstract

Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (

Keywords: Tuscany; carotenoid; chlorophyll; lutein; multivariate analysis; olive oils; pheophytin A; ultraviolet-visible spectroscopy; β-carotene

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