Tocopherol and tocotrienol compositions of raw table olive fruit

✍ Scribed by Maria N Hassapidou; Athanasios G Manoukas

• Book ID: 102434752
• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 302 KB
• Volume: 61
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740610223

✦ Synopsis

Abstract

The tocopherol (Tp) and tocotrienol (Tt) compositions of raw Greek olive fruit pericarp were determined by high‐performance liquid chromatography. The following four types of fruit collected from three main varieties of olive trees were analysed: ‘Conservolea’ (green), ‘Halkidiki’ (green), ‘Conservolea’ (black) and ‘Calamon’ (black). α‐Tp was found to be the predominant Tp in all types. The variety and stage of maturity influenced the Tp and Tt composition. β‐Tp and α‐Tt were found only in trace quantities in green olives. The same was true for α‐Tp in all types and γ‐Tp in ‘Conservolea’ (green). The calculated α‐Tp equivalents (Tp and Tt compositions expressed as α‐Tp according to their relative biological activities) were 21·6, 29·7, 36·8 and 39·4 μg g^−1^ pericarp or 138, 132, 189 and 196 μg g^−1^ lipid for ‘Conservolea’ (green), ‘Halkidiki’ (green), ‘Conservolea’ (black) and ‘Calamon’ (black), respectively.