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Special issue 4C/2007 vol. 57
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CHANGES IN COLOUR OF EXTRA-VIRGIN OLIVE OIL DURING STORAGE
Ewa Sikorska
,
 
Francesco Caponio
,
 
Maria T. Bilancia
,
 
Carmine Summo
,
 
Antonella Pasqualone
,
 
Igor V. Khmelinskii
,
 
Marek Sikorski
 
 
 
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Publication date: 2007-12-31
 
 
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):495-498
 
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KEYWORDS
olive oil
colour
carotenoids
chlorophylls
 
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.
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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