Modulation of the Biosynthesis of Some Phenolic Compounds in Olea europaea L. Fruits: Their Influence on Olive Oil Quality
- 6 December 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 49 (1), 355-358
- https://doi.org/10.1021/jf9913108
Abstract
The phenolic composition of olive fruits (Olea europaea L.) (cv. Picual, Villalonga, Alfafarenca, and Cornicabra) grown in different areas of Spain was studied by high performance liquid chromatography−mass spectrometry. Different levels of tyrosol, catechin, p-coumaric acid, rutin, luteolin, and oleuropein were observed in the different varieties analyzed. Treating the fruit with 0.3% Brotomax 50 days after anthesis had a beneficial effect on fruit size, oil content, levels of polyphenolic compounds, and Trolox-equivalent antioxidant activity (TEAC) in all the varieties analyzed. Keywords: Antioxidant activity; Brotomax; catechin; luteolin; oleuropein; olive fruit; p-coumaric acid; rutin; tyrosolKeywords
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