Color‐pigment correlation in virgin olive oil

The chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees of ripeness were determined. Colors were evaluated from the chromatic ordinates L*, a*, b* of the absorption spectrum. Oil color changes for different varieties or stages of ripeness are directly related to pigment content and a* and b* values. The statistical study made on both series of parameters proves that there is a good correlation between them. The carotenoid content and b* have one of the best correlation coefficients (r) and is easily measured. This methodology evaluates chlorophyll and carotenoid content, an additional attribute for evaluation of virgin olive oil quality.