Changes in phenolic and enzymatic activities content during fruit ripening in two Italian cultivars of Olea europaea L.

Briante, Raffaella; Patumi, M.; Limongelli, Simona; Febbraio, Ferdinando; Vaccaro, C.; Salle, Anna Di; Cara, Francesco La; Nucci, Roberto

doi:10.1016/s0168-9452(02)00022-5

Cited by 76 publications

(78 citation statements)

References 16 publications

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“…Contrary, decrease of the content total phenolic during ripening of olive fruits for some cultivars of Italy observed by [14,[17][18][19]. In addition, decrease total phenols during ripening for some cultivars of Australian observed by [20].…”

Section: Resultsmentioning

confidence: 82%

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Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Gougoulias¹,

Giurgiulescu²,

Vagelas³

et al. 2017

Studia UBB Chemia

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ABSTRACT. The Amfissis cultivar olive fruits grown in the region of Larissa, central Greece, were studied for the changes in total polyphenol content, phenolic fractions and antioxidant capacity during maturation period (four months). It has been established that the total phenol content and antioxidant capacity, change in broad ranges depending on the ripening stage of fruits. The content of total phenols in the Amfissis cultivar during maturation varied from 3.9 to 11.9 mg (GAE) g

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Section: Resultsmentioning

confidence: 82%

“…The concentration of oleuropein in the olive fruit decreases with development and maturation of fruit [9,13]. The changes in phenolic composition during the maturation of olive fruits are due to hydrolysis of glycosides, oxidation and polymerization of phenolic compounds [14][15].…”

Section: Introductionmentioning

confidence: 99%

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Gougoulias¹,

Giurgiulescu²,

Vagelas³

et al. 2017

Studia UBB Chemia

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“…Ryan et al [7] reported that there are differences in amounts and type of phenolic compounds in olive leaves, fruits and seeds from different cultivars from Italy. Briante et al [8] reported that there are significant changes in the phenolic composition of fruits and leaves during the maturation period of two Italian cultivars of Olea europaea. Hajimahmoodi et al [9] have found differences in antioxidant activity, phenolic contents and reducing power between six Iranian olive cultivars.…”

Section: Introductionmentioning

confidence: 99%

Effect of Geographical Region and Harvesting Date on Antioxidant Activity, Phenolic and Flavonoid Content of Olive Leaves

Al‐Rimawi¹,

Odeh²,

Bisher³

et al. 2014

JFNR

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The effect of geographical region and harvesting date (seasonal change) on antioxidant activities (AA), total phenolic content (TPC) and total flavonoid content (TFC) of olive leaves obtained from different geographical regions of Palestine (north, middle, and south) at different maturation stages (June 2013, October 2013, and January 2014) was investigated in this study. Results revealed that both geographical region and maturation stage affect AA, TPC, and TFC of the olive leaves. Highest AA, TPC, and TFC were obtained for samples collected in June. TPC was found to be highest in north and lowest in south, while the highest AA, and TFC contents were alternating between north, middle, and south. During different maturation stages, TPC, TFC, and AA varied between 21.56 -47.52 mg (GAE), 19.3 -32.6 mg catechin equivalents, 318.53 -1106.43 µmol FRAP equivalents per gram of dry olive leaves, respectively.

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“…The phenolic compounds in both olive fruits and their derived products (notably oil) are a complex mixture of components (Briante et al, 2002) that includes phenolic alcohols [3,4 dihydroxyphenylethanol (hydroxytyrosol), phydroxyphenylethanol (tyrosol)], phenolic acids (caffeic acid, vanillic acid, syringic acid), flavonoids (luteolin 7-O-glucoside, rutin and apigenin 7-O-glucoside, and the anthocyanins, cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside), lignans *Email: uylaserv@uludag.edu.tr CyTA -Journal of Food, 2015Vol. 13, No.…”

Section: Introductionmentioning

confidence: 99%

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Uylaşer

2014

CyTA - Journal of Food

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The phenolic compounds, total phenolic content, and antioxidant activity of Gemlik variety olive fruits obtained from four different locations in Turkey on five different harvesting dates (HDs) were investigated. The determination of phenolic compounds in olive flesh methanolic extracts was done by high performance liquid chromatography (HPLC) analysis. The total phenolic content and antioxidant activity values were estimated using Folin-Ciocalteu reagent and 2,2-diphenyl-1-picodrylhydrazyl reagent methods, respectively. Among 11 phenolic compounds identified, vanillic acid and hydroxytyrosol are the most abundant ones. In general, olive fruits from the Umurbey location had higher levels of phenolic compounds. The antioxidant activities of the olives were related to their phenolic content, and the olive fruits from the Umurbey location had a mean antioxidant activity 66.52% higher than that of other olives. There were differences among the quantities of phenolic compounds, the total phenolic contents, and the antioxidant activities of the olive fruits depending on HDs and location.Keywords: olive fruits; phenolic compounds; harvesting dates; vanillic acid Para esta investigación, se analizó la presencia de compuestos fenólicos, el contenido total de fenólicos y la actividad antioxidante de aceitunas tipo Gemlik obtenidas de cuatro lugares diferentes de Turquía en cinco fechas de cosecha (FC) distintas. Para determinar los compuestos fenólicos presentes en los extractos metanólicos de la pulpa de aceituna se utilizó el análisis con cromatografía líquida de alta resolución (HPLC). El contenido fenólico total y los valores asociados a la actividad antioxidante fueron estimados usando los métodos reactivos Folin-Ciocalteu y 2,2-diphenyl-1-picodrylhydrazyl, respectivamente. Entre los once compuestos fenólicos identificados, los más abundantes fueron ácido vanílico y hidroxitirosol. En general, las aceitunas cosechadas en Umurbey mostraron niveles más elevados de compuestos fenólicos. Asimismo, se observó que las actividades antioxidantes de las aceitunas se relacionan con su contenido fenólico. En este sentido, la actividad antioxidante promedio de las aceitunas de Umurbey fue 66,52% más elevada que la de las demás aceitunas. A partir de esta investigación puede concluirse que existen diferencias en lo que respecta a las cantidades de compuestos fenólicos, los contenidos totales de fenólicos y las actividades antioxidantes de las aceitunas, vinculadas a su FC y a su lugar de origen.

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Changes in phenolic and enzymatic activities content during fruit ripening in two Italian cultivars of Olea europaea L.

Cited by 76 publications

References 16 publications

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Effect of Geographical Region and Harvesting Date on Antioxidant Activity, Phenolic and Flavonoid Content of Olive Leaves

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

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