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The amount of pheophytin‐A in extra virgin olive oil was determined by reverse‐phase high‐performance liquid chromatography (HPLC) with chlorophyll‐A as an internal standard. The kinetics of pheophytin‐A photodecomposition at 15, 40 and 50°C at three different luminous energies were studied. The pheophytin‐A photodecomposition process develops according to a first‐order reaction. From the Arrhenius’ straight lines, it appears that the incident luminous energy does not change the activation energy but increases the reaction frequency factor.
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Serani et al. (1992) studied this question.
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