Grasas y Aceites, Vol 42, No 1 (1991)

Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil


https://doi.org/10.3989/gya.1991.v42.i1.1279

B. Gandul Rojas
Instituto de la Grasa y sus Derivados (CSIC), Spain

L. Gallardo Guerrero
Instituto de la Grasa y sus Derivados (CSIC), Spain

J. Garrido Fernández
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. I. Mínguez Mosquera
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


The use of solid phase extraction columns of octadecyl (C18) to get a fat free pigment extract in combination with reversed phase ion pair HPLC permits the separation of chlorophylls and its derivates, carotenoids, xantophylis and metalochlorophyllic complexes in a maximum period of one hour.

Keywords


Carotenoid (pigment); Chlorophyl (pigment); High performance liquid chromatography; Metalochlorophyllic complex; Virgin olive oil

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Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)

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