Correlation between olive oil color and present pigments: case study with color methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43876523" target="_blank" >RIV/62157124:16270/17:43876523 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Correlation between olive oil color and present pigments: case study with color methods

Popis výsledku v původním jazyce

The aim of the study was to find correlation between olive oil color and pigments present in olive oil. The material of the experiment consisted out of different olive oil types (n = 22), including olive oil mixtures (refined olive oil + extra virgin olive oil) and extra virgin olive oils (multivarietal and monovarietal). RGB parameters were determined by the digital camera and LAB bya spectrophotometer. Following pigments were estimated in the samples of olive oil: chlorophylls, carotenoids, phenols and ?-carotene. The highest correlation between RGB parameters and pigments was observed with total carotenoid contents (-95.5%, p &lt; 0.05). Total carotenoid contents correlated highly with LAB parameters too, especially with ?b? value (yellowness) (94%, p &lt; 0.05). The study unequivocally showed high correlation between pigments in olive oil and olive oil color, which is giving the possibility for the estimation of pigments? content with less time consuming method that does not include the usage of chemicals.

Název v anglickém jazyce

Correlation between olive oil color and present pigments: case study with color methods

Popis výsledku anglicky

The aim of the study was to find correlation between olive oil color and pigments present in olive oil. The material of the experiment consisted out of different olive oil types (n = 22), including olive oil mixtures (refined olive oil + extra virgin olive oil) and extra virgin olive oils (multivarietal and monovarietal). RGB parameters were determined by the digital camera and LAB bya spectrophotometer. Following pigments were estimated in the samples of olive oil: chlorophylls, carotenoids, phenols and ?-carotene. The highest correlation between RGB parameters and pigments was observed with total carotenoid contents (-95.5%, p &lt; 0.05). Total carotenoid contents correlated highly with LAB parameters too, especially with ?b? value (yellowness) (94%, p &lt; 0.05). The study unequivocally showed high correlation between pigments in olive oil and olive oil color, which is giving the possibility for the estimation of pigments? content with less time consuming method that does not include the usage of chemicals.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

7

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

69-74

Kód UT WoS článku

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EID výsledku v databázi Scopus

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