TOCOPHEROL AND TOCOTRIENOL COMPOSITIONS OF RAW TABLE OLIVE FRUIT

被引:20
作者
HASSAPIDOU, MN [1 ]
MANOUKAS, AG [1 ]
机构
[1] DEMOKRITOS NATL CTR SCI RES,DEPT BIOL,GR-15310 ATHENS,GREECE
关键词
OLIVES; TOCOPHEROLS; GREEK; HPLC;
D O I
10.1002/jsfa.2740610223
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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). Alpha-Tp was found to be the predominant Tp in all types. The variety and stage of maturity influenced the Tp and Tt composition. Beta-Tp and alpha-Tt were found only in trace quantities in green olives. The same was true for delta-Tp in all types and gamma-Tp in 'Conservolea' (green). The calculated alpha-Tp equivalents (Tp and Tt compositions expressed as alpha-Tp according to their relative biological activities) were 21.6, 29.7, 36.8 and 39.4 mug g-1 pericarp or 138, 132, 189 and 196 mug g-1 lipid for 'Conservolea' (green), 'Halkidiki' (green), 'Conservolea' (black) and 'Calamon' (black), respectively.
引用
收藏
页码:277 / 280
页数:4
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