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Phenolic Compounds in Different Olive Varieties. 1998

Esti, and Cinquanta, and La Notte E
Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Via F. De Sanctis, 86100 Campobasso, Italy.

Phenolic compounds in different olive varieties were determined by HPLC analysis over 2 years. Demethyloleuropein was found in only two (Coratina and Leccino) of the eight varieties studied, so it could be used as varietal marker. Elenolic acid glucoside and hydroxytyrosol can be considered indicators of maturation for olives. In fact, as the olives ripen, their tenor increases whereas oleuropein decreases.

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