Phenolic and oleosidic compounds in different parts of Spanish olive cultivars: Influence of maturation and processing

Abstract

The phenolic and oleosidic compounds in different components (peel, pulp and seed) and zones of olives during maturation were analyzed. These analyses were also carried out on commercial table olives and olive pomace peel. The profile and concentration of the compounds were very different among the components of the raw fruit; flavonoids were only detected in the peel and their content increased with ripening. Oleuropein was concentrated in the peel and the tissue near the peel, whereas verbascoside, secoxyloganin and oleoside 11-methyl ester were mostly detected near the pit. A close relationship between the maturation area within the fruit and the concentration of phenolic compounds was also found. Although the content of phenolic compounds in the peel and seed of commercial table olives was higher than in the pulp, the phenolic profile was similar for all components. Moreover, the concentration of phenolic compounds was low in commercial olive pomace peel.