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Modulation of the biosynthesis of some phenolic compounds in Olea europaea L. fruits: their influence on olive oil quality
- Botia, J.M., Ortuno, A., Benavente-Garcia, O., Baidez, A.G., Frias, J., Marcos, D., Rio, J.A. del.
- Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 355-358
- Olea europaea, cultivars, olives, phenolic compounds, biosynthesis, antioxidants, food quality, antioxidant activity, Spain
- 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.