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Changes in phenolic composition in olive tree parts according to development stage.
Food Res Int. 2017 10; 100(Pt 3):454-461.FR

Abstract

The aim of this study was to investigate the changes in the phenolic profile in different organs (buds, flowers, fruits and leaves) from Chemlali olive variety cultivated in the Center of Tunisia according to development stage. Phenolics recovery was carried out using aqueous methanol from freeze-dried powdered tissues. The extracts were then analyzed by using high performance liquid chromatography coupled to time of flight and ion trap mass spectrometry detectors. Qualitatively, secoiridoids, flavonoids, simple phenols, cinnamic acid derivatives and lignans were identified in the analyzed extracts. Quantitatively, floral buds showed the highest phenolic contents compared to the other tissues under study. The highest content of secoiridoids was observed for unripe fruit extract, whereas the highest content of flavonoids was registered for floral buds.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Abaza L
Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia.
Taamalli A
Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia.
Arráez-Román D
Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; Functional Food Research and Development Centre (CIDAF), Health-Science Technological Park, Avda. Del Conocimiento s/n, 18100 Granada, Spain. Electronic address: darraez@ugr.es.
Segura-Carretero A
Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; Functional Food Research and Development Centre (CIDAF), Health-Science Technological Park, Avda. Del Conocimiento s/n, 18100 Granada, Spain.
Fernández-Gutierrérez A
Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; Functional Food Research and Development Centre (CIDAF), Health-Science Technological Park, Avda. Del Conocimiento s/n, 18100 Granada, Spain.
Zarrouk M
Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia.
Youssef NB
Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia; Biology Department, College of Science, University of Dammam, Dammam 31441, Saudi Arabia.

MeSH

Chromatography, High Pressure LiquidCinnamatesFlavonoidsFlowersFruitIridoidsOleaPhenolsPlant ExtractsPlant LeavesSpectrometry, Mass, Electrospray IonizationTunisia

Pub Type(s)

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

Language

eng

PubMed ID

28964368

Citation

Abaza, Leila, et al. "Changes in Phenolic Composition in Olive Tree Parts According to Development Stage." Food Research International (Ottawa, Ont.), vol. 100, no. Pt 3, 2017, pp. 454-461.
Abaza L, Taamalli A, Arráez-Román D, et al. Changes in phenolic composition in olive tree parts according to development stage. Food Res Int. 2017;100(Pt 3):454-461.
Abaza, L., Taamalli, A., Arráez-Román, D., Segura-Carretero, A., Fernández-Gutierrérez, A., Zarrouk, M., & Youssef, N. B. (2017). Changes in phenolic composition in olive tree parts according to development stage. Food Research International (Ottawa, Ont.), 100(Pt 3), 454-461. https://doi.org/10.1016/j.foodres.2016.12.002
Abaza L, et al. Changes in Phenolic Composition in Olive Tree Parts According to Development Stage. Food Res Int. 2017;100(Pt 3):454-461. PubMed PMID: 28964368.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in phenolic composition in olive tree parts according to development stage. AU - Abaza,Leila, AU - Taamalli,Amani, AU - Arráez-Román,David, AU - Segura-Carretero,Antonio, AU - Fernández-Gutierrérez,Alberto, AU - Zarrouk,Mokhtar, AU - Youssef,Nabil Ben, Y1 - 2016/12/10/ PY - 2016/02/25/received PY - 2016/11/20/revised PY - 2016/12/07/accepted PY - 2017/10/2/entrez PY - 2017/10/2/pubmed PY - 2019/7/10/medline KW - Chromatography KW - Mass spectrometry KW - Olea europaea KW - Phytochemicals SP - 454 EP - 461 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 100 IS - Pt 3 N2 - The aim of this study was to investigate the changes in the phenolic profile in different organs (buds, flowers, fruits and leaves) from Chemlali olive variety cultivated in the Center of Tunisia according to development stage. Phenolics recovery was carried out using aqueous methanol from freeze-dried powdered tissues. The extracts were then analyzed by using high performance liquid chromatography coupled to time of flight and ion trap mass spectrometry detectors. Qualitatively, secoiridoids, flavonoids, simple phenols, cinnamic acid derivatives and lignans were identified in the analyzed extracts. Quantitatively, floral buds showed the highest phenolic contents compared to the other tissues under study. The highest content of secoiridoids was observed for unripe fruit extract, whereas the highest content of flavonoids was registered for floral buds. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28964368/Changes_in_phenolic_composition_in_olive_tree_parts_according_to_development_stage_ DB - PRIME DP - Unbound Medicine ER -