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Quantification of pigments in fermented Manzanilla and Hojiblanca olives
- Minguez-Mosquera, M.I., Garrido-Fernandez, J., Gandul-Rojas, B.
- Journal of agricultural and food chemistry 1990 v.38 no.8 pp. 1662-1666
- olives, fermented foods, pigments, carotenoids, chlorophyll, quantitative analysis, spectral analysis, absorbance
- The color change observed in the fruits of the table olive during the process of lactic fermentation is confirmed as due exclusively to the structural modification of pigments, caused by the action of the enzyme chlorophyllase and the progressive acidity of the medium. The qualitative and quantitative knowledge of the pigments present in the fermented fruit has made the perfecting of a rapid spectrophotometric method for the evaluation of the principal fractions of pigment possible. From the absorption spectrum of the crude extract, the different fractions are calculated at the following wavelengths: total pigments at 406 nm, carotenoids at 476 nm, and chlorophyll derivatives at 668 nm. There is a good correlation between pigment content and fruit color.