Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars

Journal of Agricultural and Food Chemistry
José-Ramón MorellóM José Motilva

Abstract

The purpose of the work was to investigate the effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. The level in the phenolic content of olive drupes declines rapidly during the black maturation phase. A general decreasing trend was observed too in the phenolic content of olive oils during the ripening process in the three varieties studied. Important differences in the high-performance liquid chromatography profile between varieties were observed. These included the presence of very low amounts of lignans in olive oils proceeding from the Morrut cultivar, and the presence of three peaks after elution of 3,4-DHPEA-EDA in the Farga and Morrut cultivars, which could be used as differentiating parameters. Sensory profile differences were observed between olive cultivars and due to the ripening process.

References

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Citations

Mar 10, 2012·Applied Biochemistry and Biotechnology·M NadourF Moulti-Mati
Aug 27, 2013·Journal of Agricultural and Food Chemistry·María Gómez Del Campo, José M García
Sep 12, 2012·BMC Plant Biology·Fiammetta AlagnaLuciana Baldoni
Apr 11, 2012·International Journal of Molecular Sciences·Rahele GhanbariNazamid Saari
Feb 3, 2016·Food Chemistry·Kali Kotsiou, Maria Tasioula-Margari
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Mar 10, 2016·International Journal of Molecular Sciences·Nassima TalhaouiAntonio Segura-Carretero
Oct 1, 2014·Food & Function·Ricardo MalheiroJosé Alberto Pereira
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Nov 18, 2009·Journal of Agricultural and Food Chemistry·Macarena López-SánchezAntonio Molina-Díaz
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