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

The phenolic compounds present in 29 samples of olive fruits were analysed by reversed-phase HPLC/DAD and/or HPLC-DAD/ ESI-MS/MS. All samples were collected during the normal picking period for olive oil production, in north and central Portugal, and were obtained from 18 diﬀerent olive cultivars. Two diﬀerent extraction methods were necessary for the complete quantiﬁcation of phenolic compounds, a methanolic extraction and an extraction which included a solid-phase extraction (SPE) cleaning step. The analyses showed that all samples presented a similar proﬁle, which included at least six identiﬁed phenolic compounds: hydroxytyrosol, luteolin 7-O-glucoside, oleuropein, rutin, apigenin 7-O-glucoside and luteolin. Several samples also contained 5-O- caﬀeoylquinic acid, verbascoside, quercetin 3-O-rhamnoside, cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside. In all samples, hydroxytyrosol and oleuropein were the major compounds identiﬁed while, in general, rutin and luteolin 7-O- glucoside were the two main ﬂavonoids. The inﬂuences of maturation index, nature of the cultivar and geographical origin are discussed.

Keywords

Olea europaea L. Olive fruit Portuguese olive cultivars Anthocyanins Phenolics HPLC-DAD HPLC-DAD/MS/MS – ESI

URI

http://hdl.handle.net/10284/8962

Citation

Vinha, A. F., Ferreres, F., Silva, B.M., Valentão, P., Gonçalves, A., Pereira, J.A., Oliveira, M. B.P.P., Seabra, R. M., Andrade, P. B. 2005. Phenolic profiles of portuguese olive fruits (Olea europaea L.): influences of cultivar and geographical origin. Food Chemistry, 89(4): 561 - 568. doi: 10.1016/j.foodchem.2004.03.012