Phenolic compounds in different olive varieties

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

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224 Citazioni (Scopus)


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.
Lingua originaleUndefined/Unknown
pagine (da-a)32-35
Numero di pagine4
RivistaJournal of Agricultural and Food Chemistry
Stato di pubblicazionePublished - 1998

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.1100.1100???

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