Abstract
The tocopherol contents of oils obtained from Ayvalık, Domat and Gemlik olive varieties harvested at different ripening periods were evaluated by high-performance liquid chromatography. α-Tocopherol was the major tocol detected in all the studied olive oil samples. The oils extracted from olive fruits composed of 130.54-180.43 mg kg
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α-tocopherol, 0.73-1.61 mg kg
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β-tocopherol and 0.53-2.28 mg kg
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γ-tocopherol for Ayvalık oil. The α-, β- and γ-tocopherol contents of Domat oil are in the ranges 95.60-125.56, 0.71-2.70 and 0.49-1.25 mg kg
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at different harvesting periods. The α-, β- and γ-tocopherol contents of Gemlik olive oil are in the ranges 112.59-168.19, 0.94-1.21 and 0.85-2.40 mg kg
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, respectively. There were significant differences between the oils from cultivars grown in different environments.