ArticleFoods (Basel, Switzerland)2019
Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 78 citations in OpenAlex.
- Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions.Food chemistry: X · 2026Article
- Potentially Toxic Elements in Virgin Vegetable Oils: Health risks, and Associations with Oil Quality and Bioactivity.Biological trace element research · 2026Article
- The Influence of Different Ultrasonication Parameters on Physicochemical Properties and Secoiridoid Compositions of Olive Extracts: A Mathematical Approach Using Artificial Neural Network (ANN) and Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2026Article
- Biogenic Synthesis, Structural Characterization, and Biological Evaluation of Nanoparticles Derived fromNanomaterials (Basel, Switzerland) · 2026Article
- The Quality Prediction of Olive and Sunflower Oils Using NIR Spectroscopy and Chemometrics: A Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- Article
- Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests.Antioxidants (Basel, Switzerland) · 2024Article
- Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil.Food chemistry: X · 2024Article
- Characterization ofPolymers · 2023Article
- Characteristics of a Lipid Hydrogel and Bigel as Matrices for Ascorbic Acid Stabilization.Gels (Basel, Switzerland) · 2023Article
- Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil.Journal of fluorescence · 2023Article
- Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review.Foods (Basel, Switzerland) · 2023Review
- Effects of Extraction Methods on the Bioactivities and Nutritional Value of Virginia and Valencia-Type Peanut Oil.Molecules (Basel, Switzerland) · 2022Article
- UV Fingerprinting Approaches for Quality Control Analyses of Food and Functional Food Coupled to Chemometrics: A Comprehensive Analysis of Novel Trends and Applications.Foods (Basel, Switzerland) · 2022Review
- Impact of Highly Saturated versus Unsaturated Fat Intake on Carbohydrate Metabolism and Vascular Reactivity in Rat.Biochemistry research international · 2022Article
- Study of the Evolution of Pigments from Freshly Pressed to 'On-the-Shelf' Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy.Foods (Basel, Switzerland) · 2021Article
- Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques.Foods (Basel, Switzerland) · 2021Article
- Classification of Greek Olive Oils from Different Regions by Machine Learning-Aided Laser-Induced Breakdown Spectroscopy and Absorption Spectroscopy.Molecules (Basel, Switzerland) · 2021Article
- Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2020Article
- Olive Oil: Processing Characterization, and Health Benefits.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product's quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls' derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls' derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil.
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