Polyphenolic Content in Five Tuscany Cultivars of Olea europaea L.
- 9 February 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 47 (3), 964-967
- https://doi.org/10.1021/jf980264t
Abstract
In this study polyphenolic compounds extracted from olive fruits of five registered cultivars were analyzed. A solid−liquid extraction (LSE) procedure with Extrelut cartridge (diatomaceous earth) using different eluents was developed to obtain polyphenolic compounds. HPLC-DAD and HPLC-MS methods were applied for the quali-quantitative analysis of each fraction obtained from LSE. The results of this work show that the LSE procedure with diatomaceous earth cartridge supplies a rapid and reproducible fractioning method able to obtain a quantitative recovery of all compounds and to collect fractions directly analyzed by HPLC. A comparison among different cultivars shows significant quantitative differences in some polyphenols, such as verbascoside, anthocyanic compounds, and oleuropein derivatives. Keywords: Polyphenolic compounds; olive fruit; anthocyanins; oleuropein; verbascoside; solid−liquid extraction; HPLC-DAD; HPLC-MSKeywords
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