RT Journal Article
T1 Influence of milling conditions on the Æ-tocopherol content of Picual olive oil
A1 Oliveras-López, María-Jesús
A1 Quesada Granados, José Javier
A1 Martín, Franz
A1 López García de la Serrana, Herminia
A1 López Martínez, M.Carmen
K1 a-Tocopherol
K1 Extra-virgin olive oil
K1 Milling conditions
K1 Picual cv.
K1 Sample processing
AB The aim of this study was to estimate the α-tocopherol content in Picual extra-virgin olive oils obtained from the 2004/2005 harvesting season and to evaluate the influence that different extraction processes and sample handling had on the final vitamin E content in the oils. A new experimental oil extraction carried out at 9 °C enabled us to obtain encouragingly high quantities of α-tocopherol with an average quantity reaching 341.34 ± 50.17 mg/L (n = 13), with significant differences among the same oil types produced from the traditional two-phase system at low (9 °C, p <0.01) and moderate (21.5 °C, p <0.001; 33 °C, p <0.0001) temperatures. The temperature at which extraction was carried out should be considered as a major factor to be taken into account. Additionally, we also developed a precise method for the extraction of α-tocopherol from olive oil samples, which enables high recovery (96 ± 2%) for use in subsequent HPLC/DAD/fluorescence quantification.
PB WILEY-VCH
YR 2008
FD 2008-02-25
LK https://hdl.handle.net/10433/24972
UL https://hdl.handle.net/10433/24972
LA en
NO Oliveras-López, M.J., Granados, J.J.Q., Bermudo, F.M., de la Serrana, H.L.-G. and Martínez, M.d.C.L. (2008), Influence of milling conditions on the α-tocopherol content of Picual olive oil. Eur. J. Lipid Sci. Technol., 110: 530-536. https://doi.org/10.1002/ejlt.200700192
NO Department of Molecular Biology and Biochemical Engineering, University of Pablo de Olavide of Seville, 41013 Seville, Spain
NO Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
DS RIO
RD May 7, 2026