Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

Abstract

The phenolic compounds present in 29 samples of olive fruits were analysed by reversed-phase HPLC/DAD and/or HPLC-DAD/ ESI-MS/MS. All samples were collected during the normal picking period for olive oil production, in north and central Portugal, and were obtained from 18 different olive cultivars. Two different extraction methods were necessary for the complete quantification of phenolic compounds, a methanolic extraction and an extraction which included a solid-phase extraction (SPE) cleaning step. The analyses showed that all samples presented a similar profile, which included at least six identified phenolic compounds: hydroxytyrosol, luteolin 7-O-glucoside, oleuropein, rutin, apigenin 7-O-glucoside and luteolin. Several samples also contained 5-Ocaffeoylquinic acid, verbascoside, quercetin 3-O-rhamnoside, cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside. In all samples, hydroxytyrosol and oleuropein were the major compounds identified while, in general, rutin and luteolin 7-Oglucoside were the two main flavonoids. The influences of maturation index, nature of the cultivar and geographical origin are discussed.

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

“…In addition, the tyrosol content of determined in this study are closer to reported values by Dağdelen et al (2013). Our findings were found to be lower than that reported by Vinha et al (2005) for 18 different cultivars from Portugal.…”

“…Previous studies reported that the antioxidant activity of olive fruit is likely due to their high levels of hydroxytyrosol and tyrosol (Issaoui et al, 2011;Vinha et al, 2005). Damak, Bouaziz, Ayadi, Sayadi, and Damak (2008) showed that there was a decrease in the antioxidant activity of olive fruits from Chétoui variety with maturation.…”

“…The chemical structures and levels of phenolic compounds in olives are complex, and several factors are known to affect the phenolic profiles of olive fruits. These parameters include the cultivar and genetics, the degree of ripeness, the climate, the position on the tree, and the rootstock and agricultural practices (Ghanbari, Anwar, Alkharfy, Gilani, & Saari, 2012;Romero et al, 2004Romero et al, , 2002Ryan & Robards, 1998;Vinha et al, 2005).…”

“…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).…”

Use of Black Seed (Nigella Sativa L.) Oil in the Management of Hypertensive and Hyperlipidemic Individuals of District Muzaffarabad, Azad Kashmir, Pakistan

“…9b). Vinha et al (2005) reported that variation in antioxidant potential among all parts of same genotype was due to variation in secondary metabolites in different parts or may be due to extraction procedures, which is adopted for the extraction of active constituents. Commercially available edible oils were also screened with the purpose to compare their potential with selected genotype.…”