Articles
INFLUENCE OF CULTIVAR, HARVESTING SEASON AND GEOGRAPHICAL ORIGIN ON PHENOLIC CONTENT IN LEAVES OF GREEK OLIVE CULTIVARS
Article number
924_56
Pages
437 – 443
Language
English
Abstract
The influence of cultivar, harvesting season and geographical origin on the concentration of phenolic compounds and their antioxidant activity of Kalamata and Konservolia leaves have been studied.
The leaves were collected from three different locations, the Agricultural University of Athens orchard, Rovies Evoias and Poros in June and October 2009. Total phenolic content and antioxidant activity of the samples were determined according to Folin-Ciocalteau and DPPH methods, respectively, while separation and identification of phenolic compounds was carried out by HPLC analysis.
Total phenolic content for Kalamata ranged between
1.92-3 mg GAE/g dry tissue and for Konservolia between 1.9-2.51 mg GAE/g dry tissue, while the values for the antioxidant activity ranged between 133.15-
567.7 mg/L for Kalamata and 155.73-504.98 mg/L for Konservolia. The HPLC analysis showed the presence of flavonoids, hydroxycinnamic derivatives and secoiridoids.
The most abundant flavonoids were rutin, luteolin-7-o-glucoside and luteolin-4-o-glucoside while the most abundant secoiridoid and hydroxycinnamic derivative were eleuropein and p-coumaric acid, respectively.
The leaves were collected from three different locations, the Agricultural University of Athens orchard, Rovies Evoias and Poros in June and October 2009. Total phenolic content and antioxidant activity of the samples were determined according to Folin-Ciocalteau and DPPH methods, respectively, while separation and identification of phenolic compounds was carried out by HPLC analysis.
Total phenolic content for Kalamata ranged between
1.92-3 mg GAE/g dry tissue and for Konservolia between 1.9-2.51 mg GAE/g dry tissue, while the values for the antioxidant activity ranged between 133.15-
567.7 mg/L for Kalamata and 155.73-504.98 mg/L for Konservolia. The HPLC analysis showed the presence of flavonoids, hydroxycinnamic derivatives and secoiridoids.
The most abundant flavonoids were rutin, luteolin-7-o-glucoside and luteolin-4-o-glucoside while the most abundant secoiridoid and hydroxycinnamic derivative were eleuropein and p-coumaric acid, respectively.
Authors
E. Giannakopoulou, G. Mitsopoulos , M. Hagidimitriou, V. Papageorgiou , M. Komaitis
Keywords
olive, phenolic compounds, antioxidant activity
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