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Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils
Author(s) -
Jukić Špika Maja,
Kraljić Klara,
Koprivnjak Olivera,
Škevin Dubravka,
Žanetić Mirella,
Katalinić Miro
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2688-2
Subject(s) - tocopherol , cultivar , ripening , chemistry , horticulture , food science , botany , agronomy , biology , vitamin e , antioxidant , biochemistry
The influence of agronomical factors (two growing areas and four harvest periods) and storage conditions of virgin olive oils (room temperature, +4 and −20 °C) on tocopherols was investigated on two cultivars having significantly different tocopherol content (Oblica 269–443 mg/kg, Leccino 403–784 mg/kg). α‐Tocopherol accounted for 97 % of total tocopherols and its content decreased during ripening of both cultivars. In a warmer growing area both cultivars gained a higher γ‐tocopherol content while only Leccino showed a higher content of α‐tocopherol. After 12 months of storage α‐tocopherol content decreased by up to 27 %. Lower storage temperatures did not always contribute to the higher stability of α‐tocopherol compared to room temperature.