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

2005Journal article Open access
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dc.contributor.authorVinha, Ana F.
dc.contributor.authorFerreres, Frederico
dc.contributor.authorSilva, Branca M.
dc.contributor.authorValentão, Patrícia
dc.contributor.authorGonçalves, Artur
dc.contributor.authorPereira, J.A.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorSeabra, Rosa M.
dc.contributor.authorAndrade, Paula B.
dc.date.accessioned2008-09-03T11:01:34Z
dc.date.available2008-09-03T11:01:34Z
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-Ocaffeoylquinic 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-Oglucoside were the two main flavonoids. The influences of maturation index, nature of the cultivar and geographical origin are discussed.en
dc.identifier.citationVinha, A.F.; Ferreres, F.; Silva, B.M.; Valentão, P.; Gonçalves, Artur; Pereira, J.A.; Oliveira, M.B.P.P.; Seabra, R. M.; Andrade, P.B. (2005). Phenolic profiles of Portuguese olive fruits (Olea europaea L.): influence of cultivar and geographical origin. Food Chemistry. ISSN 0308-8146. 89:4, p. 561-568en
dc.identifier.doi10.1016/j.foodchem.2004.03.012
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/727
dc.language.isoengen
dc.peerreviewedyes
dc.publisherElsevieren
dc.subjectOlea europaea L.en
dc.subjectOlive fruiten
dc.subjectPortuguese olive cultivarsen
dc.subjectAnthocyaninsen
dc.subjectPhenolicsen
dc.subjectHPLC-DADen
dc.subjectHPLC-DAD/MS/MS/ESIen
dc.titlePhenolic profiles of Portuguese olive fruits (Olea europaea L.): influences of cultivar and geographical originen
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonçalves
person.familyNamePereira
person.givenNameArtur
person.givenNameJosé Alberto
person.identifier.ciencia-idBC10-99F9-B30E
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-4825-6692
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57195970669
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccess
rcaap.typearticleen
relation.isAuthorOfPublication45f8c47c-b6ad-499a-99e7-4057e7aa8c2a
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857

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