Pesto is a widely diffused Italian pasta sauce, whose main ingredient is basil. Since its appearance is a key factor for marketing, the determination of its pigment content is of fundamental interest. To this aim, a method for the determination of pesto pigments by C18-HPLC is proposed. Only b-carotene was determined directly by Vis-spectrophotometry, as a consequenceof sample purification over a silica cartridge.The proposed method is reliable allowing, for the first time, an easy determination of chlorophylls, pheophytins, lutein and b-carotene in a complex matrix such as pesto. The results show great differences in pigment composition among the samples, with pheophytins as the main components. Only non-thermally processed product show appreciable chlorophyll content as aconsequence of the different production technique.Principal Component Analysis performed on thepigment contents showed great variability among thedifferent samples.

Extraction and quantification of main pigments in pesto sauces / Masino, Francesca; Ulrici, Alessandro; Antonelli, Andrea. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - STAMPA. - 226(2008), pp. 569-575. [10.1007/s00217-007-0572-5]

Extraction and quantification of main pigments in pesto sauces

MASINO, Francesca;ULRICI, Alessandro;ANTONELLI, Andrea
2008

Abstract

Pesto is a widely diffused Italian pasta sauce, whose main ingredient is basil. Since its appearance is a key factor for marketing, the determination of its pigment content is of fundamental interest. To this aim, a method for the determination of pesto pigments by C18-HPLC is proposed. Only b-carotene was determined directly by Vis-spectrophotometry, as a consequenceof sample purification over a silica cartridge.The proposed method is reliable allowing, for the first time, an easy determination of chlorophylls, pheophytins, lutein and b-carotene in a complex matrix such as pesto. The results show great differences in pigment composition among the samples, with pheophytins as the main components. Only non-thermally processed product show appreciable chlorophyll content as aconsequence of the different production technique.Principal Component Analysis performed on thepigment contents showed great variability among thedifferent samples.
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Extraction and quantification of main pigments in pesto sauces / Masino, Francesca; Ulrici, Alessandro; Antonelli, Andrea. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - STAMPA. - 226(2008), pp. 569-575. [10.1007/s00217-007-0572-5]
Masino, Francesca; Ulrici, Alessandro; Antonelli, Andrea
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/455746
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