Phenolic Compounds in Different Olive Varieties

Esti, Marco; Cinquanta, Luciano; Notte, E. La

doi:10.1021/jf970391+

Cited by 234 publications

(223 citation statements)

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“…Oleuropein is a phenolic compound from olives responsible for their bitterness [8][9][10]. The inclusion of table olive in a diet reduces the risk of cardiovascular and some cancer diseases [11][12].…”

Section: Introductionmentioning

confidence: 99%

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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: Introductionmentioning

confidence: 99%

“…The concentration of oleuropein in the olive fruit decreases with development and maturation of fruit [9,13]. The changes in phenolic composition during the maturation of olive fruits are due to hydrolysis of glycosides, oxidation and polymerization of phenolic compounds [14][15].…”

Section: Introductionmentioning

confidence: 99%

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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“…13, No. 2, 167-173, http://dx.doi.org/10.1080/19476337.2014, and secoiridoids (oleuropein, ligstroside, demethyloleuropein, oleuropein aglycone, elenolic acid, and verbascoside) (Esti, Cinquanta, & La Notte, 1998;Romani, Mulinacci, Pinelli, Vincieri, & Cimato, 1999;Romero, Tovar, Girona, & Motilva, 2002;Ryan & Robards, 1998;Soler-Rivas, Espin, & Wichers, 2000). In some cultivars, a delphinidin glycoside has also been described (Macheix, Fleuriet, & Billot, 1990).…”

Section: Introductionmentioning

confidence: 99%

“…The phenolic contents of olive fruits have a direct effect on the chemical composition of olive products since it is dependent on the cultivar, the pedoclimatic production conditions, the agronomic techniques, and fruit ripening (Ben Othman, Roblain, Chammen, Thonart, & Hamdi, 2009;Romero et al, 2002;Vinha et al, 2005). Changes in phenol content during fruit development are important in determining the best harvesting period for olive fruits for olive oil and table olive production (Esti et al, 1998;Issaoui et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Uylaşer

2014

CyTA - Journal of Food

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The phenolic compounds, total phenolic content, and antioxidant activity of Gemlik variety olive fruits obtained from four different locations in Turkey on five different harvesting dates (HDs) were investigated. The determination of phenolic compounds in olive flesh methanolic extracts was done by high performance liquid chromatography (HPLC) analysis. The total phenolic content and antioxidant activity values were estimated using Folin-Ciocalteu reagent and 2,2-diphenyl-1-picodrylhydrazyl reagent methods, respectively. Among 11 phenolic compounds identified, vanillic acid and hydroxytyrosol are the most abundant ones. In general, olive fruits from the Umurbey location had higher levels of phenolic compounds. The antioxidant activities of the olives were related to their phenolic content, and the olive fruits from the Umurbey location had a mean antioxidant activity 66.52% higher than that of other olives. There were differences among the quantities of phenolic compounds, the total phenolic contents, and the antioxidant activities of the olive fruits depending on HDs and location.Keywords: olive fruits; phenolic compounds; harvesting dates; vanillic acid Para esta investigación, se analizó la presencia de compuestos fenólicos, el contenido total de fenólicos y la actividad antioxidante de aceitunas tipo Gemlik obtenidas de cuatro lugares diferentes de Turquía en cinco fechas de cosecha (FC) distintas. Para determinar los compuestos fenólicos presentes en los extractos metanólicos de la pulpa de aceituna se utilizó el análisis con cromatografía líquida de alta resolución (HPLC). El contenido fenólico total y los valores asociados a la actividad antioxidante fueron estimados usando los métodos reactivos Folin-Ciocalteu y 2,2-diphenyl-1-picodrylhydrazyl, respectivamente. Entre los once compuestos fenólicos identificados, los más abundantes fueron ácido vanílico y hidroxitirosol. En general, las aceitunas cosechadas en Umurbey mostraron niveles más elevados de compuestos fenólicos. Asimismo, se observó que las actividades antioxidantes de las aceitunas se relacionan con su contenido fenólico. En este sentido, la actividad antioxidante promedio de las aceitunas de Umurbey fue 66,52% más elevada que la de las demás aceitunas. A partir de esta investigación puede concluirse que existen diferencias en lo que respecta a las cantidades de compuestos fenólicos, los contenidos totales de fenólicos y las actividades antioxidantes de las aceitunas, vinculadas a su FC y a su lugar de origen.

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“…These genetic features can be used as varietal markers and as indicators of fruit maturation (Esti et al, 1998). Furthermore, a correlation between olive fruit size and oleuropein content has been shown.…”

Section: Oleuropeinmentioning

confidence: 98%