6533b826fe1ef96bd1285100

RESEARCH PRODUCT

Phenolic compounds in different olive varieties

Ennio La NotteAnd Luciano CinquantaMarco Esti

subject

biologyRipeningGeneral Chemistrybiology.organism_classificationchemistry.chemical_compoundGlucosidechemistryOleuropeinOleaceaeBotanyHydroxytyrosolFood sciencePhenolsCultivarGeneral Agricultural and Biological SciencesElenolic acid

description

Phenolic compounds in different olive varieties were determined by HPLC analysis over 2 years. Demethyloleuropein was found in only two (Coratina and Leccino) of the eight varieties studied, so it could be used as varietal marker. Elenolic acid glucoside and hydroxytyrosol can be considered indicators of maturation for olives. In fact, as the olives ripen, their tenor increases whereas oleuropein decreases. Keywords: Phenolic compounds; olive fruit; oleuropein; demethyloleuropein; 3,4-dihydroxyphenylethanol; elenolic acid glucoside

yearjournalcountryeditionlanguage
2001-02-07
10.1021/jf970391+http://hdl.handle.net/10447/293934