title: Polyphenolic content in five tuscany cultivars of Olea europaea L.
abstract: In this study polyphenolic compounds extracted from olive fruits of five registered cultivars were analyzed. A solid-liquid extraction (LSE) procedure with Extrelut cartridge (diatomaceous earth) using different eluents was developed to obtain polyphenolic compounds. HPLC-DAD and HPLC-MS methods were applied for the quali-quantitative analysis of each fraction obtained from LSE. The results of this work show that the LSE procedure with diatomaceous earth cartridge supplies a rapid and reproducible fractioning method able to obtain a quantitative recovery of all compounds and to collect fractions directly analyzed by HPLC. A comparison among different cultivars shows significant quantitative differences in some polyphenols, such as verbascoside, anthocyanic compounds, and oleuropein derivatives.
authors.affiliation: Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, Via Gino Capponi 9, 50121 Firenze, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Romani
authors.forename: N
authors.initials: N
authors.lastname: Mulinacci
authors.forename: P
authors.initials: P
authors.lastname: Pinelli
authors.forename: F F
authors.initials: FF
authors.lastname: Vincieri
authors.forename: A
authors.initials: A
authors.lastname: Cimato
mesh_terms: D005419:Flavonoids; D007558:Italy; D010636:Phenols / Q000032:analysis*; D011108:Polymers / Q000032:analysis*; D059808:Polyphenols; D012639:Seeds / Q000737:chemistry; D013045:Species Specificity; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols