title: Determination of tocopherol contents of some olive varieties harvested at different ripening periods.
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.
authors.affiliation: Vocational High School, Food Technology, Balıkesir University, Bandırma-Balıkesir, Turkey.
authors.forename: Ayhan
authors.initials: A
authors.lastname: Dağdelen
authors.forename: Gülendam
authors.initials: G
authors.lastname: Tümen
authors.forename: Mehmet Musa
authors.initials: MM
authors.lastname: Ozcan
authors.forename: Ekrem
authors.initials: E
authors.lastname: Dündar
mesh_terms: D002851:Chromatography, High Pressure Liquid; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry; D024505:Tocopherols / Q000737:chemistry*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D024505:Tocopherols