title: Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit.
abstract: BACKGROUND
  Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit.
  
  
  RESULTS
  The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg-1fresh weight. The leaves were also rich in triterpenic acids (20 g kg-1fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic and oleanolic acids are concentrated.
  
  
  CONCLUSIONS
  Olive leaves can contain up to 70 g kg-1phenolic compounds and 20 g kg-1triterpenic acids, and olive fruit can contain up to 35 g kg-1of the former and 3 g kg-1of the latter. It must also be noted that this level was constant both between seasons and orchard locations. © 2016 Society of Chemical Industry.
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain.
authors.forename: Concepción
authors.initials: C
authors.lastname: Romero
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Medina
authors.affiliation: Jaencoop SCA, Avda. de Valencia s/n, 23330-Villanueva del Arzobispo, Jaén, Spain.
authors.forename: Mª Antonia
authors.initials: MA
authors.lastname: Mateo
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Brenes
mesh_terms: D005638:Fruit / Q000737:chemistry*; D031658:Olea / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*
chemical_list: D010636:Phenols; D010936:Plant Extracts
keywords: maslinic; oleanolic; oleuropein; olive; phenolic; triterpene