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Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars.
J Agric Food Chem. 2015 Jul 29; 63(29):6493-500.JA

Abstract

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-β-d-glucopyranoside was the major compound in all olive cultivars, except in cultivars 'Farga' and 'Picual'. The multivariate analysis of all data revealed three sets of cultivars with similar compositions. Cultivars 'Gordal sevillana' and 'Picual' had the most distinct chemical profiles. With regard to the radical-scavenging activity, cultivar 'Picual', with oleuropein as the major phenolic, showed the highest activity (91.4 versus 18.6-32.7%).

Authors+Show Affiliations

†Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain.†Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain.§Biology Department, Baylor University, Box 97388, Waco, Texas 76798, United States.†Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26154988

Citation

Salido, Sofía, et al. "Phenolic Components and Antioxidant Activity of Wood Extracts From 10 Main Spanish Olive Cultivars." Journal of Agricultural and Food Chemistry, vol. 63, no. 29, 2015, pp. 6493-500.
Salido S, Pérez-Bonilla M, Adams RP, et al. Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars. J Agric Food Chem. 2015;63(29):6493-500.
Salido, S., Pérez-Bonilla, M., Adams, R. P., & Altarejos, J. (2015). Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars. Journal of Agricultural and Food Chemistry, 63(29), 6493-500. https://doi.org/10.1021/acs.jafc.5b02979
Salido S, et al. Phenolic Components and Antioxidant Activity of Wood Extracts From 10 Main Spanish Olive Cultivars. J Agric Food Chem. 2015 Jul 29;63(29):6493-500. PubMed PMID: 26154988.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars. AU - Salido,Sofía, AU - Pérez-Bonilla,Mercedes, AU - Adams,Robert P, AU - Altarejos,Joaquín, Y1 - 2015/07/17/ PY - 2015/7/9/entrez PY - 2015/7/15/pubmed PY - 2016/2/16/medline KW - Olea europaea KW - Spanish olive cultivars KW - agricultural byproducts KW - flavonoids KW - iridoids KW - lignans KW - multivariate analysis KW - olive tree wood KW - radical-scavenging activity KW - secoiridoids KW - simple phenols KW - ‘Arbequina’ KW - ‘Cornicabra’ KW - ‘Empeltre’ KW - ‘Farga’ KW - ‘Gordal sevillana’ KW - ‘Hojiblanca’ KW - ‘Lechı́n de Sevilla’ KW - ‘Manzanilla de Sevilla’ KW - ‘Picual’ KW - ‘Verdial de Badajoz’ SP - 6493 EP - 500 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 29 N2 - 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-β-d-glucopyranoside was the major compound in all olive cultivars, except in cultivars 'Farga' and 'Picual'. The multivariate analysis of all data revealed three sets of cultivars with similar compositions. Cultivars 'Gordal sevillana' and 'Picual' had the most distinct chemical profiles. With regard to the radical-scavenging activity, cultivar 'Picual', with oleuropein as the major phenolic, showed the highest activity (91.4 versus 18.6-32.7%). SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26154988/Phenolic_Components_and_Antioxidant_Activity_of_Wood_Extracts_from_10_Main_Spanish_Olive_Cultivars_ L2 - https://doi.org/10.1021/acs.jafc.5b02979 DB - PRIME DP - Unbound Medicine ER -