Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars

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• 作者：Sof铆a Salido ; Mercedes P茅rez-Bonilla ; Robert P. Adams ; Joaqu铆n Altarejos
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：July 29, 2015
• 年：2015
• 卷：63
• 期：29
• 页码：6493-6500
• 全文大小：336K
• ISSN：1520-5118

文摘

The chemical composition and radical-scavenging activity of wood samples from 10 main Spanish olive cultivars were studied. The wood samples were collected during the pruning works from trees growing under the same agronomical and environmental conditions. The 10 ethyl acetate extracts were submitted to HPLC-DAD/ESI-MS analysis to determine the phenolic constituents. Seventeen compounds were identified (10 secoiridoids, 3 lignans, 2 phenol alcohols, 1 iridoid, and 1 flavonoid) by comparison with authentic samples. Significant quantitative and qualitative differences were found among olive cultivars. The lignan (+)-1-hydroxypinoresinol 1-O-尾-d-glucopyranoside was the major compound in all olive cultivars, except in cultivars 鈥楩arga鈥?and 鈥楶icual鈥? The multivariate analysis of all data revealed three sets of cultivars with similar compositions. Cultivars 鈥楪ordal sevillana鈥?and 鈥楶icual鈥?had the most distinct chemical profiles. With regard to the radical-scavenging activity, cultivar 鈥楶icual鈥? with oleuropein as the major phenolic, showed the highest activity (91.4 versus 18.6鈥?2.7%).