Spectrophotometric analysis of chlorophyll pigments in canola and rapeseed oils

Abstract Of all the vegetable oils commonly in production, rapeseed and canola oil have the highest level of undesirable chlorophyll pigments. Chlorophyll is desirable as a flavour and colour agent in olive oil, the other species with significant levels. In canola and rapeseed oils, chlorophyll is not desired because it imparts an undesirable colour, especially in North America where consumers are accustomed to colourless oils. It also makes the processed oils more susceptible to oxidation, even after the chlorophyll components have been removed. The content and role of chlorophyll in canola seed and oil have been well reviewed recently [1].