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The tocopherol content of greek olive oils
Author(s) -
Andrikopoulos Nikolaos K,
Hassapidou Maria N,
Manoukas Athanasios G
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740460412
Subject(s) - tocopherol , food science , chemistry , olive oil , sunflower oil , cottonseed , sunflower , polyunsaturated fatty acid , composition (language) , fatty acid , vitamin e , biology , horticulture , antioxidant , biochemistry , linguistics , philosophy
Four types of Greek olive oil were analysed for α‐and γ‐tocopherols by high performance liquid chromatography. Certain seed oils widely consumed in Greece were also analysed for comparison with the olive oils. Virgin, pure, residual and refined oils contained an average of 113,81,156 and 37 mg kg −1 of α‐tocopherol, respectively. The α‐tocopherol level within each type of olive oil appeared to be influenced by different factors. The content of y‐tocopherol averaged 17 and 33 mg kg −1 of virgin and residual oil, respectively. Refined and pure olive oil contained very low levels of y‐tocopherol. The α‐tocopherol equivalent per gram of polyunsaturated fatty acids was calculated to be 1·48, 0·60, 0·88, 1·07 and 0·58 for edible olive oils, corn, cottonseed, sunflower and partially hydrogenated soya bean oil, respectively.