Characterization of phenolic compounds in olive stones of three moroccan varieties

Authors

  • Mustapha Elbir

Keywords:

LC-DAD-ESI/MS analysis, nuzhenide derivatives, Olea europaea, olive stones, phenolic compounds, total phenols.

Abstract

Phenolic compounds have a fundamental importance in the nutritional and sensorial characteristics of olive. In this study phenolic compounds extracted from olive fruit stones of three Moroccan registered cultivars were analyzed. The obtained results showed that the total amount of phenolic compounds varied according to the olive variety. The stones of the Moroccan Picholine variety were the richest in total phenolic compounds (11,32 mg of gallic acid equivalent (GAE)/g of dry weight (DW)) followed by Haouzia (4,55 mg GAE/g DW) and Menara (3,56 mg GAE/g DW). The qualitative analysis showed that the analyzed extracts were predominated by nuzhenide and its derivatives. Thus nuzhenide was observed among the major compound in the three studied cultivars. Its mono, di and tri 11-methyl oleoside adducts were also detected. Various compounds with the same molecular weight values and corresponding to nuzhenide or its derivatives were detected indicating the presence of various isomers.

Downloads

Download data is not yet available.

How to Cite

Elbir, M. (2015). Characterization of phenolic compounds in olive stones of three moroccan varieties. Maderas-Cienc Tecnol, 17(3), 479–492. Retrieved from http://revistas.ubiobio.cl/index.php/MCT/article/view/2085

Issue

Section

Article