Changes in phenolic composition in olive tree parts according to development stage

被引：23

作者：

Abaza, Leila ^{[1
]}

Taamalli, Amani ^{[1
]}

Arraez-Roman, David ^{[2
,3
]}

Segura-Carretero, Antonio ^{[2
,3
]}

Fernandez-Gutierrerez, Alberto ^{[2
,3
]}

Zarrouk, Mokhtar ^{[1
]}

Ben Youssef, Nabil ^{[1
,4
]}

机构：

[1] Ctr Biotechnol Borj Cedria, Lab Biotechnol Olivier, BP 901, Hammam Lif 2050, Tunisia

[2] Univ Granada, Dept Analyt Chem, Avda Fuentenueva S-N, E-18071 Granada, Spain

[3] Funct Food Res & Dev Ctr CIDAF, Hlth Sci Technol Pk,Avda Conocimiento S-N, Granada 18100, Spain

[4] Univ Dammam, Coll Sci, Biol Dept, Dammam 31441, Saudi Arabia

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 100卷

关键词：

Olea europaea; Phytochemicals; Chromatography; Mass spectrometry; OLEA-EUROPAEA L; ESI-TOF-MS; ANTIOXIDANT ACTIVITY; MASS-SPECTROMETRY; CULTIVAR CHEMLALI; BY-PRODUCTS; ARBEQUINA; LEAVES; EXTRACTION; MATURATION;

D O I：

10.1016/j.foodres.2016.12.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the changes in the phenolic profile in different organs (buds, flowers, fruits and leaves) from Chemlali olive variety cultivated in the Center of Tunisia according to development stage. Phenolics recovery was carried out using aqueous methanol from freeze-dried powdered tissues. The extracts were then analyzed by using high performance liquid chromatography coupled to time of flight and ion trap mass spectrometry detectors. Qualitatively, secoiridoids, flavonoids, simple phenols, cinnamic acid derivatives and lignans were identified in the analyzed extracts. Quantitatively, floral buds showed the highest phenolic contents compared to the other tissues under study. The highest content of secoiridoids was observed for unripe fruit extract, whereas the highest content of flavonoids was registered for floral buds. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：454 / 461

页数：8

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