Phenolic compounds in different olive varieties were determined by HPLC analysis over 2 years. Demethyloleuropein was found in only two (Coratina and Leccino) of the eight varieties studied, so it could be used as varietal marker. Elenolic acid glucoside and hydroxytyrosol can be considered indicators of maturation for olives. In fact, as the olives ripen, their tenor increases whereas oleuropein decreases.
(1998). Phenolic compounds in different olive varieties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(1), 32-35 [10.1021/jf970391+].
Phenolic compounds in different olive varieties
Cinquanta L;
1998-01-01
Abstract
Phenolic compounds in different olive varieties were determined by HPLC analysis over 2 years. Demethyloleuropein was found in only two (Coratina and Leccino) of the eight varieties studied, so it could be used as varietal marker. Elenolic acid glucoside and hydroxytyrosol can be considered indicators of maturation for olives. In fact, as the olives ripen, their tenor increases whereas oleuropein decreases.
File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
OlivePhenolic.pdf
Solo gestori archvio
Dimensione
56.96 kB
Formato
Adobe PDF
|
56.96 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
