Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars
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- 作者：Nassima Talhaoui ; Ana Mar铆a G贸mez-Caravaca ; Lorenzo Le贸n ; Ra煤l De la Rosa ; Alberto Fern谩ndez-Guti茅rrez ; Antonio Segura-Carretero
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2015
- 出版时间：December 9, 2015
- 年：2015
- 卷：63
- 期：48
- 页码：10466-10476
- 全文大小：552K
- ISSN：1520-5118
文摘
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鈥揹iode array detection鈥搕ime-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.