| Abstract: | Four types of Greek olive oil were analysed for α-and γ-tocopherols by high performance liquid chromatography. Certain seed oils widely consumed in Greece were also analysed for comparison with the olive oils. Virgin, pure, residual and refined oils contained an average of 113,81,156 and 37 mg kg?1 of α-tocopherol, respectively. The α-tocopherol level within each type of olive oil appeared to be influenced by different factors. The content of y-tocopherol averaged 17 and 33 mg kg?1of virgin and residual oil, respectively. Refined and pure olive oil contained very low levels of y-tocopherol. The α-tocopherol equivalent per gram of polyunsaturated fatty acids was calculated to be 1·48, 0·60, 0·88, 1·07 and 0·58 for edible olive oils, corn, cottonseed, sunflower and partially hydrogenated soya bean oil, respectively. |
