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  • Title: Determination of tocopherol contents of some olive varieties harvested at different ripening periods.
    Author: Dağdelen A, Tümen G, Ozcan MM, Dündar E.
    Journal: Nat Prod Res; 2012; 26(15):1454-7. PubMed ID: 21859374.
    Abstract:
    The tocopherol contents of oils obtained from Ayvalık, Domat and Gemlik olive varieties harvested at different ripening periods were evaluated by high-performance liquid chromatography. α-Tocopherol was the major tocol detected in all the studied olive oil samples. The oils extracted from olive fruits composed of 130.54-180.43 mg kg⁻¹ α-tocopherol, 0.73-1.61 mg kg⁻¹ β-tocopherol and 0.53-2.28 mg kg⁻¹ γ-tocopherol for Ayvalık oil. The α-, β- and γ-tocopherol contents of Domat oil are in the ranges 95.60-125.56, 0.71-2.70 and 0.49-1.25 mg kg⁻¹ at different harvesting periods. The α-, β- and γ-tocopherol contents of Gemlik olive oil are in the ranges 112.59-168.19, 0.94-1.21 and 0.85-2.40 mg kg⁻¹, respectively. There were significant differences between the oils from cultivars grown in different environments.
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