title: Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars.
abstract: The purpose of the work was to investigate the effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. The level in the phenolic content of olive drupes declines rapidly during the black maturation phase. A general decreasing trend was observed too in the phenolic content of olive oils during the ripening process in the three varieties studied. Important differences in the high-performance liquid chromatography profile between varieties were observed. These included the presence of very low amounts of lignans in olive oils proceeding from the Morrut cultivar, and the presence of three peaks after elution of 3,4-DHPEA-EDA in the Farga and Morrut cultivars, which could be used as differentiating parameters. Sensory profile differences were observed between olive cultivars and due to the ripening process.
authors.affiliation: Food Technology Department, CeRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, Universidad de Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain.
authors.forename: Jose-Ramón
authors.initials: JR
authors.lastname: Morelló
authors.forename: Maria-Paz
authors.initials: MP
authors.lastname: Romero
authors.forename: Maria-José
authors.initials: MJ
authors.lastname: Motilva
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development*; D017705:Lignans / Q000032:analysis; D031658:Olea / Q000737:chemistry / Q000254:growth & development*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D012621:Seasons; D013045:Species Specificity; D013649:Taste
chemical_list: D017705:Lignans; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils