Chlorophyll Pigment Composition in Table Olives (cv. Gordal) with Green Staining Alteration
Authors: Gallardo-Guerrero, Lourdes; Gandul-Rojas, Beatriz; Mínguez-Mosquera, M. Isabel
Source: Journal of Food Protection®, Number 10, October 1999, pp. 1103-1227 , pp. 1167-1171(5)
Abstract:Metallochlorophyllic complexes of copper are present in green table olives, showing the alteration known as green staining. They were formed stepwise in such a way that new metallochlorophyll derivatives were detected as the fruits became more altered. Cu-15-glyoxylic acid pheophytin a was the first compound formed, followed in order by Cu-pheophytin a, Cu-15glyoxylic acid pheophytin b, Cu-15-formyl-pheophytin a, and Cu-pyropheophytin a. Pigment analysis in fruits classified according to the surface area affected by green staining showed a progressive increase in the concentration of all copper complexes with the course of the alteration. The metallochlorophyll derivatives of copper were present both in the part of the fruit affected by the alteration and in the remainder part, although the amount was significantly greater in the former. On the other hand, not all the copper present in the fruits was accessible for the formation of such compounds, since the concentration of copper complexes found in olives with the maximum degree of alteration observed did not exceed 20% of the total copper of the fruit.
Document Type: Research Article
Affiliations: Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Av/ Padre García Tejero, 4, 41012 Sevilla, Spain
Publication date: October 1, 1999
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