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

B. Gandul Rojas; L. Gallardo Guerrero; J. Garrido Fernández; M. I. Mínguez Mosquera

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

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

Authors

B. Gandul Rojas Instituto de la Grasa y sus Derivados (CSIC)
L. Gallardo Guerrero Instituto de la Grasa y sus Derivados (CSIC)
J. Garrido Fernández Instituto de la Grasa y sus Derivados (CSIC)
M. I. Mínguez Mosquera Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

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

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.

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Published

1991-02-28

How to Cite

Gandul Rojas B, Gallardo Guerrero L, Garrido Fernández J, Mínguez Mosquera MI. Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil. Grasas aceites [Internet]. 1991Feb.28 [cited 2025Feb.23];42(1):56-60. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1279

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Issue

Vol. 42 No. 1 (1991)

Section

Research

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