Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. Since a green color is perceived as a mark of high-...

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Bibliographic Details
Main Authors: Anna Díez-Betriu, Julen Bustamante, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi, Francesc Guardiola
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
premium EVOO
storage conditions
freezing speed
color
chlorophylls
pheophytinization
Online Access:https://www.mdpi.com/2304-8158/12/1/222

Internet

https://www.mdpi.com/2304-8158/12/1/222

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