ISHS Acta Horticulturae 474: III International Symposium on Olive Growing
PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING THE OIL MECHANICAL EXTRACTION PROCESS |
| Authors: | M. Servili, M. Baldioli, F. Mariotti, G.F. Montedoro |
| Keywords: | olive fruit, olive oil, phenol |
| Abstract:
Phenolic compounds of peel, pulp and seed of olive fruit, their distribution in oil and by-products during oil mechanical extraction and the endogenous enzymes that can catalyse phenolic modifications during processing were studied. All the constitutive parts of the fruit contained secoiridoids and phenyl-acids, while lutcolin-7-glucoside and rutin were found only in the peel. Crushing led to a strong decrease of secoiridoids glucoside and increase of aglycon derivatives. Verbascoside did not vary significantly. A noticeable amount of paste phenols (>96%) was found in by-products, oil did not contain either secoiridoid glycosides or verbascoside but showed high concentration of secoiridoid aglycons. Malaxation reduced phenols concentration in oil and in by-products. High levels of glycosidase and oxidoreductase activities were observed in pulp and seed. | |
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