CULTIVARS AND ENVIRONMENT AS REGULATING FACTORS IN POLYPHENOL AND TOCOPHEROL CONTENTS OF THE TUSCAN OIL

Tuscan olive oils contain different levels of polyphenols and tocopherols depending on the degree of fruit ripeness, the cultivar and the area of origin. From 3 November 1988 to 18 December 1989, samples of olives of the cultivars ‘Frantoio’, ‘Leccino’. and ‘Coratina’ were harvested in two climatic areas of Tuscany (Grosseto and Florence). During the first period of harvesting polyphenol and tocopherol levels were higher, irrespective of environment and cultivar, and gradually declined as the fruits ripened. More complex variations were seen when the polyphenol and tocopherol values were related to production area or cultivar.