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Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits
The phenolic composition and mineral content of Cornezuelo, Cornicabra and Picual olive fruit varieties were investigated during olive ripening in two different harvesting seasons (2017/2018 and 2018/2019). Phytochemical profiles were evaluated by high-performance liquid chromatography (HPLC) with d...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919262/ https://www.ncbi.nlm.nih.gov/pubmed/33572465 http://dx.doi.org/10.3390/foods10020380 |
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author | Fernández-Poyatos, María del Pilar Llorent-Martínez, Eulogio J. Ruiz-Medina, Antonio |
author_facet | Fernández-Poyatos, María del Pilar Llorent-Martínez, Eulogio J. Ruiz-Medina, Antonio |
author_sort | Fernández-Poyatos, María del Pilar |
collection | PubMed |
description | The phenolic composition and mineral content of Cornezuelo, Cornicabra and Picual olive fruit varieties were investigated during olive ripening in two different harvesting seasons (2017/2018 and 2018/2019). Phytochemical profiles were evaluated by high-performance liquid chromatography (HPLC) with diode-array and mass spectrometry detection. Mineral contents were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Twenty-five compounds were characterized and the main ones quantified. These compounds corresponded mostly to secoiridoids, the main ones being oleuropein, oleoside/secologanoside, oleoside-11-methylester, and oleuropein and comselogoside isomers. Total phenolic contents reached the highest values between December and January, coinciding with the usual harvesting date. This trend was observed in both harvesting seasons, although higher phenolic contents were recorded in season 2018/2019. This was due to the different weather conditions, which caused a lower olive production in season 2017/2018. No clear tendency was observed between mineral content and harvest time in any of the studied seasons. The highest concentration of total phenolics was obtained in Cornezuelo variety (840 mg/100 g) in January 2019 (season 2018/2019). Picual and Cornicabra varieties reached concentrations of 670 mg/100 g and 530 mg/100 g, respectively, also in the last harvesting dates of season 2018/2019. |
format | Online Article Text |
id | pubmed-7919262 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79192622021-03-02 Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits Fernández-Poyatos, María del Pilar Llorent-Martínez, Eulogio J. Ruiz-Medina, Antonio Foods Article The phenolic composition and mineral content of Cornezuelo, Cornicabra and Picual olive fruit varieties were investigated during olive ripening in two different harvesting seasons (2017/2018 and 2018/2019). Phytochemical profiles were evaluated by high-performance liquid chromatography (HPLC) with diode-array and mass spectrometry detection. Mineral contents were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Twenty-five compounds were characterized and the main ones quantified. These compounds corresponded mostly to secoiridoids, the main ones being oleuropein, oleoside/secologanoside, oleoside-11-methylester, and oleuropein and comselogoside isomers. Total phenolic contents reached the highest values between December and January, coinciding with the usual harvesting date. This trend was observed in both harvesting seasons, although higher phenolic contents were recorded in season 2018/2019. This was due to the different weather conditions, which caused a lower olive production in season 2017/2018. No clear tendency was observed between mineral content and harvest time in any of the studied seasons. The highest concentration of total phenolics was obtained in Cornezuelo variety (840 mg/100 g) in January 2019 (season 2018/2019). Picual and Cornicabra varieties reached concentrations of 670 mg/100 g and 530 mg/100 g, respectively, also in the last harvesting dates of season 2018/2019. MDPI 2021-02-09 /pmc/articles/PMC7919262/ /pubmed/33572465 http://dx.doi.org/10.3390/foods10020380 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Fernández-Poyatos, María del Pilar Llorent-Martínez, Eulogio J. Ruiz-Medina, Antonio Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits |
title | Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits |
title_full | Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits |
title_fullStr | Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits |
title_full_unstemmed | Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits |
title_short | Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits |
title_sort | effect of ripening on the phenolic composition and mineral content of three varieties of olive fruits |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919262/ https://www.ncbi.nlm.nih.gov/pubmed/33572465 http://dx.doi.org/10.3390/foods10020380 |
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