Changes in phenolic content of olive during maturation

Ryan, Danielle; Robards, Kevin; Lavee, S.

doi:10.1046/j.1365-2621.1999.00261.x

Cited by 119 publications

(92 citation statements)

References 12 publications

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“…Contrary, decrease of the content total phenolic during ripening of olive fruits for some cultivars of Italy observed by [14,[17][18][19]. In addition, decrease total phenols during ripening for some cultivars of Australian observed by [20]. These differences in the variability of total phenols likely due to the different cultivars, in soil and climatic conditions of each region.…”

Section: Resultsmentioning

confidence: 86%

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Gougoulias¹,

Giurgiulescu²,

Vagelas³

et al. 2017

Studia UBB Chemia

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ABSTRACT. The Amfissis cultivar olive fruits grown in the region of Larissa, central Greece, were studied for the changes in total polyphenol content, phenolic fractions and antioxidant capacity during maturation period (four months). It has been established that the total phenol content and antioxidant capacity, change in broad ranges depending on the ripening stage of fruits. The content of total phenols in the Amfissis cultivar during maturation varied from 3.9 to 11.9 mg (GAE) g

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Section: Resultsmentioning

confidence: 86%

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Gougoulias¹,

Giurgiulescu²,

Vagelas³

et al. 2017

Studia UBB Chemia

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“…The observed data are characteristic of the product described in literature for 11-methyloleoside (elenolic acid glucoside), a degradation product of oleuropein which accumulates during ripening. This compound has been already identified in olives (Cardoso et al 2005, Ryan et al 1999, Ryan et al 2002, such as in other species belonging to the Oleaceae family (SolerRivas et al 2000).…”

Section: Universidad Del Bío -Bíomentioning

confidence: 74%

“…The phenolic content of olive pulp has been studied more extensively than any other olive plant tissue and has been thoroughly reviewed (Ryan et al 1999, Ryan andRobards 1998). The main phenolic compounds in olive fruit are oleuropein and ligstroside, two glucosides of elenolic acid with 2-(3,4-dihydroxyphenyl) ethanol (hydroxytyrosol) and 2-(4-hydroxyphenyl) ethanol (tyrosol), respectively.…”

Section: Universidad Del Bío -Bíomentioning

confidence: 99%

Characterization of phenolic compounds in olive stones of three moroccan varieties

Elbir

Es‐Safi

Amhoud

et al. 2015

Maderas, Cienc. tecnol.

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Phenolic compounds have a fundamental importance in the nutritional and sensorial characteristics of olive. In this study phenolic compounds extracted from olive fruit stones of three Moroccan registered cultivars were analyzed. The obtained results showed that the total amount of phenolic compounds varied according to the olive variety. The stones of the Moroccan Picholine variety were the richest in total phenolic compounds (11,32 mg of gallic acid equivalent (GAE)/g of dry weight (DW)) followed by Haouzia (4,55 mg GAE/g DW) and Menara (3,56 mg GAE/g DW). The qualitative analysis showed that the analyzed extracts were predominated by nuzhenide and its derivatives. Thus nuzhenide was observed among the major compound in the three studied cultivars. Its mono, di and tri 11-methyl oleoside adducts were also detected. Various compounds with the same molecular weight values and corresponding to nuzhenide or its derivatives were detected indicating the presence of various isomers.

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“…Although there are some products added Oleuropein accepted by FDA (US Food and Drug Administration), there is no any products added olive leaves accepted by FDA or WHO (World Health Organization). Oleuropein is the principal phenolic compound in olive and its concentration changes significantly during fruit development (minimum in maturation) [83]. Additionally characteristic olive leaf extract with a high content of oleuropein and active polyphenols like flavonoids, oleuropeosides and substituted phenols show a synergic behaviour inmixed form [84].…”

Section: Resultsmentioning

confidence: 99%