Phenolic compounds in different olive varieties

Luciano Cinquanta, Marco Esti, Ennio La Notte, Luciano Cinquanta

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Abstract

Phenolic compounds in different olive varieties were determined by HPLC analysis over 2 years. Demethyloleuropein was found in only two (Coratina and Leccino) of the eight varieties studied, so it could be used as varietal marker. Elenolic acid glucoside and hydroxytyrosol can be considered indicators of maturation for olives. In fact, as the olives ripen, their tenor increases whereas oleuropein decreases.
Original languageUndefined/Unknown
Pages (from-to)32-35
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume46
Publication statusPublished - 1998

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Agricultural and Biological Sciences

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