3rd International Congress on Pigments in Food: pigments in food, more than colours (Quimper, Brittany, France, 14-17th of june, 2004)The pigment profile of the virgin olive oil recently extracted is determined by the chlorophyll and carotenoid fractions initially found in the fruits, plus derivatives formed during milling and beating. Therefore, chlorophyll and
carotenoid composition of virgin olive oil is mediated for several factors, as ripeness degree and variety of the fruits employed, which will affect to the content, percentage and exclusivity of the pigments (1,2). Usual storage conditions for virgin olive oil in the industry before marketing are at 15ºC in
the darkness. It is not known if the chlorophyll molecule undergoes any structure specific change, which modifies the pigment profile associated to the virgin olive oil recently extracted. The aim of the present study was to investigate this fact, considering different content and class of pigment of virgin olive oil.This work was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT, Spanish Government, AGL2000-
0699), and by the Secretaría General de Universidades e Investigación (Consejería de Educación y Ciencia, Junta de Andalucía).Peer reviewe
