Polyphenolic content in five Tuscany cultivars of Olea europaea L.

In this study polyphenolic compounds extracted from olive fruits of five re gistered cultivars were analyzed. A solid-liquid extraction (LSE) procedure with Extrelut cartridge (diatomaceous earth) using different eluents was d eveloped to obtain polyphenolic compounds. HPLC-DAD and HPLC-MS methods wer e applied for the quali-quantitative analysis of each fraction obtained fro m LSE. The results of this work show that the LSE procedure with diatomaceo us earth cartridge supplies a rapid and reproducible fractioning method abl e to obtain a quantitative recovery of all compounds and to collect fractio ns directly analyzed by HPLC. A comparison among different cultivars shows significant quantitative differences in some polyphenols, such as verbascos ide, anthocyanic compounds, and oleuropein derivatives.