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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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/978 |
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| author | Raquel B. Gómez-Coca Mahmoud Alassi Wenceslao Moreda María del Carmen Pérez-Camino |
| author_facet | Raquel B. Gómez-Coca Mahmoud Alassi Wenceslao Moreda María del Carmen Pérez-Camino |
| author_sort | Raquel B. Gómez-Coca |
| collection | DOAJ |
| description | 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 parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin <i>a</i> is formed (R<sub>a</sub>) is lower than the rate at which pheophytins <i>a+a’</i> disappear (R<sub>a+a’</sub>). As a consequence, the R<sub>a+a’</sub> and R<sub>a</sub> ratios are considered to be directly linked to pheophytins <i>a+a’</i> decrease instead of to pyropheophytin <i>a</i> formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N<sub>2</sub> enhance the increment in the R<sub>a+a’</sub> and R<sub>a</sub> ratios. In relation to the oil nature, the higher the initial pheophytin <i>a+a’</i> content, the higher the increase in the R<sub>a+a’</sub> and R<sub>a</sub> relations. |
| first_indexed | 2024-03-10T18:15:36Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:15:36Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-10d51330bc054ec4a411330d678d665c2023-11-20T07:43:03ZengMDPI AGFoods2304-81582020-07-019897810.3390/foods9080978Pyropheophytin <i>a</i> in Soft Deodorized Olive OilsRaquel B. Gómez-Coca0Mahmoud Alassi1Wenceslao Moreda2María del Carmen Pérez-Camino3Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC-, Campus of Universidad Pablo de Olavide, E-41013 Sevilla, SpainDepartment of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC-, Campus of Universidad Pablo de Olavide, E-41013 Sevilla, SpainDepartment of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC-, Campus of Universidad Pablo de Olavide, E-41013 Sevilla, SpainDepartment of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC-, Campus of Universidad Pablo de Olavide, E-41013 Sevilla, SpainMild 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 parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin <i>a</i> is formed (R<sub>a</sub>) is lower than the rate at which pheophytins <i>a+a’</i> disappear (R<sub>a+a’</sub>). As a consequence, the R<sub>a+a’</sub> and R<sub>a</sub> ratios are considered to be directly linked to pheophytins <i>a+a’</i> decrease instead of to pyropheophytin <i>a</i> formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N<sub>2</sub> enhance the increment in the R<sub>a+a’</sub> and R<sub>a</sub> ratios. In relation to the oil nature, the higher the initial pheophytin <i>a+a’</i> content, the higher the increase in the R<sub>a+a’</sub> and R<sub>a</sub> relations.https://www.mdpi.com/2304-8158/9/8/978chlorophyll pigmentsolive oilpheophytinspyropheophytinsoft refining |
| spellingShingle | Raquel B. Gómez-Coca Mahmoud Alassi Wenceslao Moreda María del Carmen Pérez-Camino Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils Foods chlorophyll pigments olive oil pheophytins pyropheophytin soft refining |
| title | Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils |
| title_full | Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils |
| title_fullStr | Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils |
| title_full_unstemmed | Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils |
| title_short | Pyropheophytin <i>a</i> in Soft Deodorized Olive Oils |
| title_sort | pyropheophytin i a i in soft deodorized olive oils |
| topic | chlorophyll pigments olive oil pheophytins pyropheophytin soft refining |
| url | https://www.mdpi.com/2304-8158/9/8/978 |
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