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Open AccessJournal ArticleDOI

Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

TLDR
In this paper, the phenolic compounds present in 29 samples of olive fruits were analysed by reversed-phase HPLC/DAD and/or HPLC-DAD/ESI-MS/MS.
About
This article is published in Food Chemistry.The article was published on 2005-03-01 and is currently open access. It has received 313 citations till now. The article focuses on the topics: Hydroxytyrosol & Oleuropein.

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Citations
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Amelioration qualitative d’huiles d’olive produites dans le maroc oriental

TL;DR: In this paper, the caracterisation physicochimique et la recherche de signes distinctifs des huiles, selon les specificites pedoclimatiques de leurs zones de production, sont realisees dans le but de la labellisation " produit du Terroir " des hhiles d'olive produites dans cette region.
Book ChapterDOI

Application of Olive Oil as Nutraceutical and Pharmaceutical Food: Composition and Biofunctional Constituents and Their Roles in Functionality, Therapeutic, and Nutraceutical Properties

TL;DR: The chemistry and interactions of bioactive components from olive oil, predominantly the lipid, phenolics, and their derivatives constituents are described, including their biofunctional, nutritional, and nutraceutical characteristics.
Journal ArticleDOI

Influence of Eriophyid mites (Aculus olearius Castagnoli and Aceria oleae (Nalepa) (Acarina: Eriophyidae)) on some physical and chemical characteristics of Ayvalık variety olive fruit

TL;DR: The interaction between harvest time and Eriophyid damage was found effective in terms of tyrosol content and skin colour; as tyosol values were lower in the fruits harvested in October and the fruits were darker.
Journal ArticleDOI

Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal.

TL;DR: Combining statistical analysis and graphical-tools seems to be a powerful tool to determine what molecular families were characteristic of each olive oil variety, contributing to the valorization of monovarietal Portuguese olive oil.
References
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Book

Anthocyanins in Fruits, Vegetables, and Grains

G. Mazza, +1 more
TL;DR: This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins.
Journal ArticleDOI

Oleuropein and related compounds

TL;DR: Oleuropein and some other related phenolic compounds are reviewed in this article, their occurrence, distribution, biosynthesis and transformation during maturation and during industrial processing (preparation of table olives and oil production) are described.
Journal ArticleDOI

Importance and evolution of phenolic compounds in olive during growth and maturation

TL;DR: Mise en evidence de 2 groupses parmi 11 varietes : les varietés a petits fruits ont une forte teneur en oleuropeine and une faible Teneur in verbacoside, les variants a gros fruits ont des caracteristiques inverses as discussed by the authors.
Journal ArticleDOI

Antioxidant effect of natural phenols on olive oil

TL;DR: In this paper, the total polar fraction and individual phenols present in virgin olive oil were tested for their antioxidant effect in refined olive oil, and the results showed that the phenols had little or no effect on the stability of the oil.
Journal ArticleDOI

Phenolic compounds in olives

Danielle Ryan, +1 more
- 01 Jan 1998 - 
TL;DR: In this article, the structure of plant phenolics or more hydroxy substituents or more than one substitution substitutions was investigated in olives, and the role of phenolics in the development and maturation of olives.
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Frequently Asked Questions (12)
Q1. What have the authors contributed in "Phenolic profiles of portuguese olive fruits (olea europaea l.): influences of cultivar and geographical origin" ?

The influences of maturation index, nature of the cultivar and geographical origin are discussed. 

HPLC-DAD/MS system for anthocyanins identificationChromatographic separation was carried out on a LiChroCART column (250 · 4 mm, RP-18, 5 lm particle size, Merck, Darmstadt, Germany), using the solventsystem water–formic acid (19:1) (A) and methanol (B), starting with 5% methanol and installing a gradient to obtain at 3 min – 15% B, 13 min – 25% B, 25 min – 30% B, 35 min – 35% B, 39 min – 40% B, 42 min – 45% B, 45 min – 45% B, 50 min – 47% B, 60 min – 48% B, 64 min – 50% B and 66 min – 100% B. 

In 25, out of the 29 analysed samples, luteolin 7-O-glucoside and rutin were the predominant flavonoids and, in general, rutin was present in higher amounts than the luteolin derivative. 

The most important classes of phenolic compounds in olive fruit include phenolic acids, phenolic alcohols, flavonoids and secoiridoids (Macheix, Fleuriet, & Billot, 1990; Ryan & Robards, 1998; Soler-Rivas, Esp ın, & Wichers, 2000). 

If future analysis confirms the results now obtained, the authors can conclude that at least two Portuguese cultivars may produce excellent olive oils in terms of oxidative resistance, given their very high levels of hydroxytyrosol and oleuropein, two compounds that are considered to give strong protection against autoxidation and thermoxidation of olive oil (Papadopoulos & Boskou, 1999). 

Upon HPLC–MS analysis, peak 4 showed a pseudomolecular ion [M+H]þ at m=z 449 and the MS2 event yielded a fragment ion at m=z at 287, typical mass in the positive mode of the cyanidin aglycone, corresponding to the loss of glucose (m=z 162). 

The phenolic alcohols of olives are 3,4-dihydroxyphenylethanol (hydroxytyrosol) and p-hydroxyphenylethanol (tyrosol) (Macheix et al., 1990;* Corresponding author. 

Olive fruits (Tables 1–3) were collected from different locations in north (Macedo de Cavaleiros, Mirandela, Valpac os, Mogadouro and Figueira de Castelo Rodrigo) and central Portugal (Fund~ao and Castelo Branco), yielding a total of 29 samples from 18 different cultivars. 

The high levels of anthocyanins in Negrinha do Freixo (sample N1) and Picual (sample O1) can be explained by the fact that the fruits of these cultivars are usually consumed as naturally black table olives, which means that they are collected when almost black (the other cultivars are usually used for oil production and are collected before they reach complete maturation). 

For instance sample B1, with a M.I. of 3.3, presented higher amounts of anthocyanins than many other samples with higher M.I., leading to the assumption that factors other than ripeness influence the anthocyanin content. 

Although it is generally accepted that free flavonoids appear at the end of the maturation stage as a consequence of hydrolytic processes, no correlation was found between maturation index and the levels of free luteolin. 

Chromatographic separation was carried out as reported previously (Vinha et al., 2002), with an analytical HPLC unit (Gilson), using a Spherisorb ODS2 column (250 · 4.6 mm, RP-18, 5 lm particle size, Merck, Darmstadt, Germany) with the solvent system water– formic acid (19:1) (A) and methanol (B), starting with 5% methanol and installing a gradient to obtain 15% B at 3 min, 25% B at 13 min, 30% B at 25 min, 35% B at 35 min, 40% B at 39 min, 45% B at 42 min, 45% B at 45 min, 47% B at 50 min, 48% B at 60 min, 50% B at 64 min and 100% B at 66 min.