Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars.
In the present study, olive fruits from six cultivars grown under similar agronomical and environmental conditions were collected at four different times during fruit ripening. Some agronomical traits were determined, and general increases in the size of the fruit and oil contents were recorded for all cultivars. The phenolic fraction in fruits was also identified and quantified during the same period using high-performance liquid chromatography-diode array detection-time-of-flight-mass spectrometry. Thus, a total of 57 phenolic compounds were determined, and qualitative and quantitative differences among cultivars and also among sampling times were observed. In contrast to the agronomical traits, a general decrease of total phenolic compounds was observed, characterized by a domination of secoiridoids at the beginning of ripening and by a domination of simple phenols and flavonoids in the end. This is the first time that four of the six cultivars have been studied regarding phenolic compounds evolution during ripening.
Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain.|Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
Nassima
N
Talhaoui
Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain.|Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
Ana María
AM
Gómez-Caravaca
IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain.
Lorenzo
L
León
IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain.
Raúl
R
De la Rosa
Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain.|Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
Alberto
A
Fernández-Gutiérrez
Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain.|Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
Antonio
A
Segura-Carretero
D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry / Q000145:classification / Q000254:growth & development; D013058:Mass Spectrometry; D031658:Olea / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*
D010636:Phenols; D010936:Plant Extracts
agronomical traits; olive fruits; phenolic compounds; ripening; six cultivars