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). α-Tp was found to be the predominant Tp in all types. The variety and stage of maturity influenced the Tp and Tt composition. β-Tp and α-Tt were found only in trace quantities in green olives. The same was true for α-Tp in all types and γ-Tp in ‘Conservolea’ (green). The calculated α-Tp equivalents (Tp and Tt compositions expressed as α-Tp according to their relative biological activities) were 21·6, 29·7, 36·8 and 39·4 μg g−1 pericarp or 138, 132, 189 and 196 μg g−1 lipid for ‘Conservolea’ (green), ‘Halkidiki’ (green), ‘Conservolea’ (black) and ‘Calamon’ (black), respectively.
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