Polyphenolic Content in Five Tuscany Cultivars of Olea Europaea L

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 1999 Dec 20

PMID 10552399

Citations 24

Authors

A Romani

N Mulinacci

P Pinelli

F F Vincieri

A. Cimato

Affiliations

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Abstract

In this study polyphenolic compounds extracted from olive fruits of five registered cultivars were analyzed. A solid-liquid extraction (LSE) procedure with Extrelut cartridge (diatomaceous earth) using different eluents was developed to obtain polyphenolic compounds. HPLC-DAD and HPLC-MS methods were applied for the quali-quantitative analysis of each fraction obtained from LSE. The results of this work show that the LSE procedure with diatomaceous earth cartridge supplies a rapid and reproducible fractioning method able to obtain a quantitative recovery of all compounds and to collect fractions directly analyzed by HPLC. A comparison among different cultivars shows significant quantitative differences in some polyphenols, such as verbascoside, anthocyanic compounds, and oleuropein derivatives.

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