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Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and LeavesInstituto de Biologia Experimental e Tecnológica, Apartado 12-2780-901 Oeiras, Portugal, Instituto de Tecnologia Química e Biológica, Apartado 127-2780-901 Oeiras, Portugal, ssilva{at}ibet.pt
Faculdade de Farmácia de Lisboa, Av. das Forças Armadas 1649-019 Lisboa, Portugal
Estação Agronómica Nacional (INIAP), Quinta do Marquês, 2784-505 Oeiras, Portugal
Instituto de Tecnologia Química e Biológica, Apartado 127-2780-901 Oeiras, Portugal, Universidade de Évora, Departamento de Química 7000 Évora, Portugal
Instituto de Tecnologia Química e Biológica, Apartado 127-2780-901 Oeiras, Portugal, Instituto Superior Técnico, Av. Rovisco Pais 1049-001 Lisboa, Portugal Extracts of leaves, fruits and seeds of olive tree cultivars of Trás-os-Montes e Alto Douro (Portugal) were analysed by reverse phase HPLC with diode array detection and mass spectrometry (MS). This methodology allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, luteolin-7-glucoside, oleuropein and hydroxytyrosol. Moreover the hyphenation of HPLC with MS enabled the identification of nüzhenide in olive seeds. An oleuropein glucoside was also detected in olive tree leaves. The total phenolic content was determined with the Folin Denis reagent and the total antioxidant activity with the ABTS method. There is a correlation between total antioxidant activity and total phenolic content with the exception of the seed extracts analysed. The apparent high antioxidant activity of seed extracts may be due to nüzhenide, a secoiridoid that is the major phenolic component of olive seeds. These results suggest a possible application of olive seeds as sources of natural antioxidants.
Key Words: phenolic compounds Olea europaea L. antioxidant activity nüzhenide
Food Science and Technology International, Vol. 12, No. 5,
385-395 (2006) |
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