FLAVONOIDS IN 3 OLIVE (OLEA-EUROPAEA) FRUIT VARIETIES DURING MATURATION

被引：55

作者：

VLAHOV, G

机构：

[1] Istituto Sperimentale per la Elaiotecnica, Pescara, 65013, Città S Angelo

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 58卷 / 01期

关键词：

FLAVONOIDS; OLIVE; MATURATION;

D O I：

10.1002/jsfa.2740580128

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The objective of the present paper was the characterisation of olive fruit varieties through the formation and variation during maturation of their flavonols, flavones and anthocyanins. An olive variety with a constant cyanidin-3-rutinoside:cyanidin-3-glucoside ratio of 1 exhibited lower contents of luteolin-7-glucoside and quercetin-3-rutinoside than varieties in which the only anthocyanin detected was cyanidin-3-rutinoside.

引用

页码：157 / 159

页数：3

共 6 条

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