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Chlorophyll and β‐carotene concentrations were determined by high‐performance liquid chromatography (HPLC) in virgin olive oils, which were press‐extracted from green and semi‐black olives. Pheophytin A was found to be the major chlorophyll isomer in all oil samples. The occurrence of this pigment at higher concentrations in oil extracted from green olives is a possible indication of its time‐related destruction during olive ripening. Some evidence for thein vivo existence of pheophytin A is also presented. Beta‐carotene concentration in oils was found to decrease during olive ripening.
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Rahmani et al. (1991) studied this question.
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