Modulation of the biosynthesis of some phenolic compounds in Olea europaea L. fruits:: Their influence on olive oil quality

被引：29

作者：

Botía, JM

Ortuño, A

Benavente-García, O

Báidez, AG

Frías, J

Marcos, D

Del Río, JA ^{[1
]}

机构：

[1] Univ Murcia, Fac Biol, Dept Plant Biol, Murcia 30100, Spain

[2] Agrometodos SA, Dept Res & Dev, Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 01期

关键词：

antioxidant activity; Brotomax; catechin; luteolin; oleuropein; olive fruit; p-coumaric acid; rutin; tyrosol;

D O I：

10.1021/jf9913108

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

The phenolic composition of olive fruits (Olea europaea L.) (cv. Picual, Villalonga, Alfafarenca, and Cornicabra) grown in different areas of Spain was studied by high performance liquid chromatography-mass spectrometry. Different levels of tyrosol, catechin, p-coumaric acid, rutin, luteolin, and oleuropein were observed in the different varieties analyzed. Treating the fruit with 0.3% Brotomax 50 days after anthesis had a beneficial effect on fruit size, oil content, levels of polyphenolic compounds, and Trolox-equivalent antioxidant activity (TEAC) in all the varieties analyzed.

引用

页码：355 / 358

页数：4

共 22 条

[1]

IMPORTANCE AND EVOLUTION OF PHENOLIC-COMPOUNDS IN OLIVE DURING GROWTH AND MATURATION [J].