## 2 Results and Discussion
### Targeted Tocopherols Analysis and Total Chlorophylls and Carotenoids  
Tocopherols are considered as the most important lipid soluble natural antioxidants and they increase oxidation stability of the oils during storage [14]. The amount of their main component, \(\alpha\)-tocopherol, varies by up to 300 mg/kg [21]. The concentration of \(\beta\)-, \(\gamma\)- and \(\delta\)-tocopherols range from traces up to 25 mg/kg. A synergistic relationship between the antioxidant actions of some phenolics and tocopherols was demonstrated [14]. It is well accepted that tocopherols content seem to be reduced during the fruit's ripening, refining and hydrogenation process [22].  
The levels of tocopherols, chlorophylls and carotenoids determined in the oils from all varieties are shown in Table 3. The results showed the dominance of \(\alpha\)-tocopherol in all studied oils, followed by \(\gamma\)-tocopherol as expected for a typical VOO. _Levantinka_ oil was characterized by the highest level of \(\alpha\)-tocopherol (222.0 mg/kg), while significantly the lowest value was found in _Lastovka_ oil (177.82 mg/kg). Considering \(\gamma\)-tocopherol, significantly the lowest value was measured in _Lastovka_ oil, whereas _Oblica_ and _Levantinka_ oils contained higher values (33.19 and 31.84 mg/kg, respectively). The obtained results are in accordance with our previous paper [23] on Croatian varieties _Krvavica_ and _MaNjaca_ as well as by [PERSON] _et al._[24] on Italian varieties _Leccino_, _Frantoio_ and _Moraio_ and [PERSON] _et al._[25] on several Algerian varieties. The results agree with [PERSON] [26] findings that tocopherols concentration is generally greater than 100 ppm in good quality oils with \(\alpha\)-tocopherol representing about 95% of the total fraction.  
The color intensity of the oil is determined by changes in the source fruits' pigment content during ripening. Although the pigment concentration in the fruit differs greatly with the variety, it decreases with ripening when chlorophylls disappear faster than carotenoids [27]. Chlorophylll and carotenoid pigments greatly influences the color of VOOs ranging from green-yellow to golden, depending on the variety and the stage of maturity [28]. As shown in Table 3, significant differences among cultivars (\(p<0.05\)) were observed in \(\alpha\)-tocopherol and \(\gamma\)-tocopherol among _Lastovka_ VOO in comparison with _Oblica_ and _Levantika_ VOOs. The results show significantly higher total pigment content (chlorophylls + carotenoids) in _Lastovka_ oils, with mean value of 6.81 mg/kg. _Oblica_ and _Levantika_ oils contained total pigments in the amount of 5.96 and 5.86 mg/kg respectively. Chlorophyllls and carotenoids ranged, respectively from 3.86 to 4.75 mg/kg and from 1.89 to 2.06 mg/kg. These findings are in agreement with previous results [29]. Moreover, [PERSON] _et al._[30] reported that the presence of the pigment in the oil depends on several factors, such as the cultivar, soil and climatic conditions, fruit ripeness and the processing procedures. Data on the pigments composition of those Croatian olive oils could be used, along with other parameters, to guarantee the genuineness and authenticity of the products. These compounds also exhibit biological and health properties and occur in the oils at concentrations which usually correlate with those of phenols and volatiles [31].