CHANGES IN COLOUR OF EXTRA-VIRGIN OLIVE OIL DURING STORAGE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):495–498
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ABSTRACT
The changes in colour parameters were studied for an extra-virgin olive oil stored for a period of one year in darkness and exposed to light. Colour parameters were found to correlate with the content of carotenoids and chlorophylls and may thus be used for oil quality control and fast quantitative analysis of the oil chromophores.
ISSN:1230-0322