English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/158026
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

AuthorsRomero Barranco, Concepción ; Medina Pradas, Eduardo ; Mateo, Mª Antonia; Brenes Balbuena, Manuel
KeywordsOlive
Triterpene
Maslinic
Oleanolic
Oleuropein
Phenolic
Issue Date2017
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 97: 1725- 1732 (2017)
AbstractBACKGROUND: Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit. RESULTS: The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg fresh weight. The leaves were also rich in triterpenic acids (20 g kg fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic and oleanolic acids are concentrated. CONCLUSION: Olive leaves can contain up to 70 g kg phenolic compounds and 20 g kg triterpenic acids, and olive fruit can contain up to 35 g kg of the former and 3 g kg of the latter. It must also be noted that this level was constant both between seasons and orchard locations. © 2016 Society of Chemical Industry.
URIhttp://hdl.handle.net/10261/158026
DOI10.1002/jsfa.7920
Identifiersdoi: 10.1002/jsfa.7920
issn: 1097-0010
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2017_JSciFoodAgric_V97_P1725.pdf1,37 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.