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Bibliographic record number: 848119

Chapter/Paper in a book

Authors: Jukić Špika, Maja; Kraljić, Klara; Škevin, Dubravka
Title: Tocopherols: Chemical Structure, Bioactivity, and Variability in Croatian Virgin Olive Oils
Book: Products from Olive Tree
Editor/s: Boskou, Dimitrios ; Lisa Clodoveo, Maria
Publisher: InTech
City: Rijeka, Hrvatska
Year: 2016
Page range:: 317-329
ISBN: 978-953-51-2725-3
Keywords: tocopherols, structure, antioxidant activity, concentration variability, virgin olive oil
Virgin olive oil (VOO) represents a rich source of natural antioxidants, with tocopherols as the most effective group of lipophilic, phenolic antioxidants. α-Tocopherol represents more than 95% of the total tocopherols in virgin olive oil, and it possesses the highest biological activity among members of the vitamin E family. Content and composition of the tocopherols of virgin olive oil depend on several agronomic factors, as well as olive processing and oil storage conditions. In this chapter, the tocopherol homologue activity in virgin olive oil and the biological importance are discussed. Research work is reported on the tocopherol content and composition variability in virgin olive oils of the most widespread Croatian cultivar “Oblica” and Italian cultivar “Leccino.” Factors studied such as year, growing area and olive fruit ripening and their influence on the tocopherol content and composition of virgin olive oils are discussed. The effect of filtration of the oil and storage conditions on tocopherols are also examined.
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Maja Jukić Špika (, 6. Pro. 2016. u 16:23 sati

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