Determination of tocopherol contents of some olive varieties harvested at different ripening periods

Natural Product Research · Ağustos 2012

Makale Bilgileri

DergiNatural Product Research

Yayın TarihiAğustos 2012

Cilt / Sayfa26 · 1454-1457

DOI10.1080/14786419.2011.605364

Scopus ID2-s2.0-84864030703

Özet The tocopherol contents of oils obtained from Ayvalk, Domat and Gemlik olive varieties harvested at different ripening periods were evaluated by high-performance liquid chromatography. -Tocopherol was the major tocol detected in all the studied olive oil samples. The oils extracted from olive fruits composed of 130.54-180.43mgkg-1 -tocopherol, 0.73-1.61mgkg -1 -tocopherol and 0.53-2.28mgkg-1 -tocopherol for Ayvalk oil. The -, - and -tocopherol contents of Domat oil are in the ranges 95.60-125.56, 0.71-2.70 and 0.49-1.25mgkg-1 at different harvesting periods. The -, - and -tocopherol contents of Gemlik olive oil are in the ranges 112.59-168.19, 0.94-1.21 and 0.85-2.40mgkg-1, respectively. There were significant differences between the oils from cultivars grown in different environments. © 2012 Copyright Taylor and Francis Group, LLC.