HPLC-MS Screening of the Antioxidant Profile of Italian Olive Cultivars
- 181 Downloads
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.
Key wordsantioxidant beta glucosidase demethyloleuropein oleuropein olive
Unable to display preview. Download preview PDF.
- 1.N. Uccella and A. Saija, Trends food Sci. & Technol., 11, 357 (2001).Google Scholar
- 3.N. Uccella, Trends Food Sci. & Technol., 11, 328 (2001).Google Scholar
- 7.N. Uccella, A. Bianco, F. Buiarelli, G. Cartoni, F. Coccioli, I. Muzzalupo, and A. Polidori, Anal. Lett., 34, 1033 (2001).Google Scholar