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Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils

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Journal of the American Oil Chemists' Society

Abstract

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.

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Acknowledgments

This research was supported by the Ministry of Science, Education and Sports of the Republic of Croatia (Project no: 091-091 0468 0364). We appreciate the technical assistance of Blanka Anđelić and would like to thank Jure Vukušić for providing some of the plant material.

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Authors and Affiliations

  1. Department of Applied Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000, Split, Croatia

    Maja Jukić Špika, Mirella Žanetić & Miro Katalinić

  2. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia

    Klara Kraljić & Dubravka Škevin

  3. Department of Food Technology and Control, Faculty of Medicine, University of Rijeka, Braće Branchetta 20, 51000, Rijeka, Croatia

    Olivera Koprivnjak

Authors
  1. Maja Jukić Špika
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  2. Klara Kraljić
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  3. Olivera Koprivnjak
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  4. Dubravka Škevin
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  5. Mirella Žanetić
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  6. Miro Katalinić
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Correspondence to Maja Jukić Špika.

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Jukić Špika, M., Kraljić, K., Koprivnjak, O. et al. Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils. J Am Oil Chem Soc 92, 1293–1301 (2015). https://doi.org/10.1007/s11746-015-2688-2

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  • DOI: https://doi.org/10.1007/s11746-015-2688-2

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