Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils
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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.
KeywordsTocopherols Maturity index Location Low storage temperature Virgin olive oil
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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