PHENOLIC-COMPOUNDS IN DIFFERENT OLIVE VARIETIES

Authors
ESTI M CINQUANTA L LANOTTE E
Citation
M. Esti et al., PHENOLIC-COMPOUNDS IN DIFFERENT OLIVE VARIETIES, Journal of agricultural and food chemistry, 46(1), 1998, pp. 32-35
Citations number
31
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
46
Issue
1
Year of publication
1998
Pages
32 - 35
Database
ISI
SICI code
0021-8561(1998)46:1<32:PIDOV>2.0.ZU;2-5
Abstract
Phenolic compounds in different olive varieties were determined by HPL C analysis over 2 years. Demethyloleuropein was found in only two (Cor atina and Leccino) of the eight varieties studied, so it could be used as varietal marker. Elenolic acid glucoside and hydroxytyrosol can be considered indicators of maturation for olives. In fact, as the olive s ripen, their tenor increases whereas oleuropein decreases.