Abstract
In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-DAD methodology targeting the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, β, -γ, δ-) and squalene. Target and suspect screening workflows were developed for the thorough fingerprinting of the phenolic fraction of olives. Both methods were validated, presenting excellent performance characteristics, and can be used as reliable tools for the monitoring of bioactive compounds in olive fruit samples. The developed methodologies were utilized to chemical characterize the fruits of the Kolovi olive variety, originating from the island of Lesvos, North Aegean Region, Greece. Twenty-five phenolic compounds were identified and quantified in Kolovi olives with verbascoside, hydroxytyrosol, oleacein and oleomissional found in significantly high concentrations. Moreover, 12 new bioactive compounds were identified in the samples using an in-house suspect database. The results of pigments analysis suggested that Kolovi variety should be characterized as low pigmentation, while the tocopherol and squalene content was relatively high compared to other olive varieties. The characterization of Kolovi olive bioactive content highlighted the high nutritional and possible economic value of the Kolovi olive fruit.
Highlights
Freeze-drying has been extensively used in the sample preparation of olives drupes intended for phenolic extraction [42,43,44] because it is characterized by several advantages, namely easy handling, longer storage until use, reduction in the cost of transportation and prevention of oxidative reaction of phenolic compounds
The concentration of verbascoside in Kolovi variety was higher compared to olive cultivars originating from other Mediterranean countries, such as the Tuscan cultivar in Italy, the Picual and Arbequina cultivars in Spain and the Sanulak and Gemlik cultivars in Turkey, where verbascoside values
The high concentration of verbascoside found in Kolovi samples emphasizes the beneficial properties of this fruit in human health, as many remarkable pharmacological activities, such as anti-inflammatory, antineoplastic, neuroprotective and wound healing were attributed to this analyte [48]
Summary
Olive fruit and olive oil occupy a prominent place in the Mediterranean diet, for their unique taste and flavor and for their high bioactive content. Olive is the fruit of the olive tree (Olea Europea). The olive tree is mainly cultivated in the Mediterranean countries due to the temperate climate, which is ideal for cultivating and growing such trees [1]. Mediterranean countries hold the first positions of farming, export, and consumption per year of table olives and olive oil. According to the International Olive Council (IOC), Spain, Greece, Italy, Morocco, Egypt, Lebanon and Turkey, occupy the first seven places in cultivation, export and consumption for olive oil, as well as table olives
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