Oliveras-López, María-JesúsQuesada Granados, José JavierMartín, FranzLópez García de la Serrana, HerminiaLópez Martínez, M.Carmen2025-10-282025-10-282008-02-25Oliveras-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.20070019210.1002/ejlt.200700192https://hdl.handle.net/10433/24972The 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.application/pdfena-TocopherolExtra-virgin olive oilMilling conditionsPicual cv.Sample processingjournal articlerestricted access