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.
|Number of pages||4|
|Journal||Journal of Agricultural and Food Chemistry|
|Publication status||Published - 1998|
All Science Journal Classification (ASJC) codes
- General Chemistry
- General Agricultural and Biological Sciences