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.
All Science Journal Classification (ASJC) codes
- Organic Chemistry
Sivakumar, G., Briccoli Bati, C., & Uccella, N. (2005). HPLC-MS screening of the antioxidant profile of Italian olive cultivars. Chemistry of Natural Compounds, 41(5), 588 - 591. https://doi.org/10.1007/s10600-005-0214-8