Table 3.

Tocopherols content (µg/g) of oil extracted from “alcaparras” pitted table olives from two different years of production (mean ± SD).

Samples	α-tocopherol	β-tocopherol	γ-tocopherol	δ-tocopherol	Total
2005
11	67.4 ± 1.0	1.7 ± 0.2	1.2 ± 0.1	0.3 ± 0.0	70.7 ± 1.2
12	68.7 ± 0.2	0.7 ± 0.0	9.7 ± 0.3	0.4 ± 0.0	79.7 ± 0.2
13	77.1 ± 0.3	1.2 ± 0.0	1.0 ± 0.1	0.1 ± 0.0	79.3 ± 0.4
14	78.5 ± 1.5	1.1 ± 0.2	3.4 ± 0.2	0.1 ± 0.0	83.1 ± 1.8
15	65.8 ± 0.7	1.0 ± 0.1	2.2 ± 0.2	0.1 ± 0.0	69.1 ± 0.9
16	52.5 ± 1.7	1.0 ± 0.1	2.3 ± 0.4	0.1 ± 0.0	55.8 ± 2.1
17	47.8 ± 0.3	1.0 ± 0.1	7.3 ± 0.2	0.3 ± 0.0	56.4 ± 0.5
18	62.5 ± 2.9	0.8 ± 0.1	0.7 ± 0.2	0.1 ± 0.0	64.2 ± 3.2
19	81.5 ± 3.9	1.4 ± 0.2	2.7 ± 0.4	0.1 ± 0.0	85.7 ± 4.3
20	57.4 ± 5.1	1.0 ± 0.1	2.5 ± 0.2	0.2 ± 0.0	60.4 ± 6.1
Average	65.9 ± 11.0 a	1.0 ± 0.3 a	3.3 ± 2.9 a	0.2 ± 0.1 a	70.4 ± 11.0 a
2006
21	60.8 ± 3.8	7.0 ± 0.5	3.0 ± 0.1	0.3 ± 0.0	71.2 ± 4.2
22	45.0 ± 2.0	1.2 ± 0.1	1.0 ± 0.1	0.4 ± 0.0	47.6 ± 2.1
23	66.3 ± 2.7	0.6 ± 0.0	3.0 ± 0.2	0.1 ± 0.0	70.1 ± 2.8
24	58.1 ± 3.5	1.0 ± 0.1	3.2 ± 0.4	0.1 ± 0.0	62.5 ± 3.9
25	83.3 ± 4.1	0.7 ± 0.0	4.4 ± 0.2	0.3 ± 0.0	88.8 ± 4.3
26	87.7 ± 4.6	1.4 ± 0.1	2.3 ± 0.2	0.1 ± 0.0	91.6 ± 4.9
27	53.9 ± 0.3	1.4 ± 0.0	0.9 ± 0.1	0.3 ± 0.2	56.4 ± 0.1
28	30.7 ± 0.6	1.2 ± 0.0	1.5 ± 0.0	0.2 ± 0.1	33.7 ± 0.5
29	55.7 ± 4.4	0.7 ± 0.0	3.9 ± 0.3	0.5 ± 0.0	60.8 ± 4.6
30	106.3 ± 4.2	1.6 ± 0.2	1.1 ± 0.1	0.6 ± 0.0	109.5 ± 4.4
Average	64.8 ± 21.6 a	1.7 ± 1.8 a	2.4 ± 1.2 a	0.3 ± 0.2 a	69.2 ± 21.9 a

Different letters in the same row indicates significant differences between years (P < 0.05).