HPLC-MS screening of the antioxidant profile of Italian olive cultivars

G. Sivakumar, C. Briccoli Bati, N. Uccella

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27 Citations (Scopus)

Abstract

Freeze-dried olive fruits from Italian cultivars such as Carolea, Cassanese, and Coratina were analyzed by HPLC-MS. During different stages of maturation of olive fruits, the biophenolic (antioxidant) composition was examined. Twelve biophenolic compounds, viz. hydroxytyrosol, tyrosol, oleoside 11-methyl ester, demethyloleuropein, verbascoside, demethylligstoside, oleacin, oleuropeindiale, demethyloleuropeindiale, oleuropein, ligstroside, and elenolate were identified by HPLC-MS. Oleuropein, the major olive fruit soluble biophenolic fraction, decreased significantly during fruit maturation and showed significant differences between olive cultivars. Coratina drupes extracted from October month contained a higher amount of biophenols than other mono-cultivar extracted drupes. ©2005 Springer Science+Business Media, Inc.
Original languageEnglish
Pages (from-to)588 - 591
Number of pages4
JournalChemistry of Natural Compounds
Volume41
Issue number5
DOIs
Publication statusPublished - Sep 2005
Externally publishedYes

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All Science Journal Classification (ASJC) codes

  • Organic Chemistry

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