Journal of the American Oil Chemists' Society

, Volume 92, Issue 9, pp 1293–1301 | Cite as

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

  • Maja Jukić ŠpikaEmail author
  • Klara Kraljić
  • Olivera Koprivnjak
  • Dubravka Škevin
  • Mirella Žanetić
  • Miro Katalinić
Original Paper


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.


Tocopherols 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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Copyright information

© AOCS 2015

Authors and Affiliations

  • Maja Jukić Špika
    • 1
    Email author
  • Klara Kraljić
    • 2
  • Olivera Koprivnjak
    • 3
  • Dubravka Škevin
    • 2
  • Mirella Žanetić
    • 1
  • Miro Katalinić
    • 1
  1. 1.Department of Applied ScienceInstitute for Adriatic Crops and Karst ReclamationSplitCroatia
  2. 2.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia
  3. 3.Department of Food Technology and Control, Faculty of MedicineUniversity of RijekaRijekaCroatia

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