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  • Title: Quantification of tocopherols and tocotrienols in portuguese olive oils using HPLC with three different detection systems.
    Author: Cunha SC, Amaral JS, Fernandes JO, Oliveira MB.
    Journal: J Agric Food Chem; 2006 May 03; 54(9):3351-6. PubMed ID: 16637695.
    Abstract:
    Three different HPLC detection systems were compared for the determination of tocopherols and tocotrienols in olive oil: fluorescence and diode array connected in series, ultraviolet, and evaporative light scattering. The best results were obtained with the fluorescence detector, which was successfully applied in the quantification of tocopherols and tocotrienols in 18 samples of Portuguese olive oils. To support the validity of the method, the parameters evaluated were linearity, detection limits, repeatability, and recovery. All of the studied samples showed similar qualitative profiles with six identified compounds: alpha-T, beta-T, gamma-T, delta-T, alpha-T3, and gamma-T3. Alpha-tocopherol (alpha-T) was the main vitamin E isomer in all samples ranging from 93 to 260 mg/kg. The total tocopherols and tocotrienols ranged from 100 to 270 mg/kg. Geographic origin did not seem to influence the tocopherol and tocotrienol composition of the olive oils under evaluation.
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