title: Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars.
abstract: The chemical composition and radical-scavenging activity of wood samples from 10 main Spanish olive cultivars were studied. The wood samples were collected during the pruning works from trees growing under the same agronomical and environmental conditions. The 10 ethyl acetate extracts were submitted to HPLC-DAD/ESI-MS analysis to determine the phenolic constituents. Seventeen compounds were identified (10 secoiridoids, 3 lignans, 2 phenol alcohols, 1 iridoid, and 1 flavonoid) by comparison with authentic samples. Significant quantitative and qualitative differences were found among olive cultivars. The lignan (+)-1-hydroxypinoresinol 1-O-β-d-glucopyranoside was the major compound in all olive cultivars, except in cultivars 'Farga' and 'Picual'. The multivariate analysis of all data revealed three sets of cultivars with similar compositions. Cultivars 'Gordal sevillana' and 'Picual' had the most distinct chemical profiles. With regard to the radical-scavenging activity, cultivar 'Picual', with oleuropein as the major phenolic, showed the highest activity (91.4 versus 18.6-32.7%).
authors.affiliation: †Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain.
authors.forename: Sofía
authors.initials: S
authors.lastname: Salido
authors.affiliation: †Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Pérez-Bonilla
authors.affiliation: §Biology Department, Baylor University, Box 97388, Waco, Texas 76798, United States.
authors.forename: Robert P
authors.initials: RP
authors.lastname: Adams
authors.affiliation: †Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain.
authors.forename: Joaquín
authors.initials: J
authors.lastname: Altarejos
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D016166:Free Radical Scavengers / Q000032:analysis; D039823:Iridoids / Q000032:analysis; D017705:Lignans / Q000032:analysis; D031658:Olea; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*; D013030:Spain; D013045:Species Specificity; D021241:Spectrometry, Mass, Electrospray Ionization; D014934:Wood / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D016166:Free Radical Scavengers; D039823:Iridoids; D017705:Lignans; D010636:Phenols; D010936:Plant Extracts
keywords: Olea europaea; Spanish olive cultivars; agricultural byproducts; flavonoids; iridoids; lignans; multivariate analysis; olive tree wood; radical-scavenging activity; secoiridoids; simple phenols; ‘Arbequina’; ‘Cornicabra’; ‘Empeltre’; ‘Farga’; ‘Gordal sevillana’; ‘Hojiblanca’; ‘Lechı́n de Sevilla’; ‘Manzanilla de Sevilla’; ‘Picual’; ‘Verdial de Badajoz’