See +
ES

1

Chemistry | n. m.
The components that are responsible for the greenish color of some virgin olive oils, that are considered to have antioxidant properties and among which chlorophyles and pheophytins stand out.

Example

The delicate flavour compounds, the natural antioxidants, vitamins and pigments are completely denatured during refining, so it makes no sense to include this class of oil in our sample.

See Sources