Searching new olive (Olea europaea L.) cultivars. Analysis of phenolic fraction in olive selections derived from a breeding program.

摘要

This work is to be included among an agronomical and technological evaluation of olive selections obtained by breeding since 1971 by Bellini of the Department of Horticulture of the University of Florence. The major phenolic compounds in olive are oleuropein, tyrosol, hydroxy-tyrosol and cinnamic acids such as coumaric and caffeic acids. An increasing interest in these compounds is due to their antioxidant and health enhancing properties. For this study, the phenolic fractions were analysed in 2005-2006 on some of the advanced selections previously evaluated agronomically and morphologically and grown in Umbria, Basilicata and Calabria. An HPLC analysis of the extracts of olives from these selections allowed division of them in three different groups based on the oleuropein/cinnamic acid ratio. The total amount of phenolic compounds was also evaluated with a Folin-Ciocalteu colorimetric method. A high variability of concentration of the various phenolic fractions was found. Such variability is relevant for fruit destination as functional food, and/or for the sensory expression of the corresponding oil.