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

2005Journal article Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorFerreres, Federico
dc.contributor.authorSilva, Branca M.
dc.contributor.authorValentão, Patrícia
dc.contributor.authorGonçalves, Ana
dc.contributor.authorPereira, José
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.contributor.authorSeabra, Rosa M.
dc.contributor.authorAndrade, Paula B.
dc.date.accessioned2020-09-14T09:05:16Z
dc.date.available2020-09-14T09:05:16Z
dc.date.issued2005
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, 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.2004.03.012pt_PT
dc.identifier.doi10.1016/j.foodchem.2004.03.012pt_PT
dc.identifier.urihttp://hdl.handle.net/10284/8962
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationFundação Ciência e a Tecnologia for a Grant (PRAXIS XXI/BD/21339/99).pt_PT
dc.relation.publisherversionhttp://www.sciencedirect.compt_PT
dc.subjectOlea europaea L.pt_PT
dc.subjectOlive fruitpt_PT
dc.subjectPortuguese olive cultivarspt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectPhenolicspt_PT
dc.subjectHPLC-DADpt_PT
dc.subjectHPLC-DAD/MS/MS – ESIpt_PT
dc.titlePhenolic profiles of portuguese olive fruits (Olea europaea L.): influences of cultivar and geographical originpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage568pt_PT
oaire.citation.issue89pt_PT
oaire.citation.startPage561pt_PT
oaire.citation.titleFood Chemistrypt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameFerreres
person.familyNameSilva
person.familyNameRibeiro Valentão
person.givenNameAna Cristina
person.givenNameFederico
person.givenNameBranca Maria
person.givenNamePatrícia Carla
person.identifier1033309
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-idBD1F-B24D-89A9
person.identifier.ciencia-idCF15-A295-BC33
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0002-8682-0004
person.identifier.orcid0000-0002-5610-8024
person.identifier.orcid0000-0002-0740-4396
person.identifier.ridH-5028-2011
person.identifier.scopus-author-id7005615589
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication9ec5085a-7ac6-4183-a7f8-4601b928cdc4
relation.isAuthorOfPublication.latestForDiscovery26c68872-1849-4895-a48d-72ccffbc02df

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