Modulation of the biosynthesis of some phenolic compounds in Olea europaea L. fruits: their influence on olive oil quality.

@article{Bota2001ModulationOT,
  title={Modulation of the biosynthesis of some phenolic compounds in Olea europaea L. fruits: their influence on olive oil quality.},
  author={J. M. Bot{\'i}a and Ana Franco Ortu{\~n}o and Obdulio Benavente-Garc{\'i}a and Ana Gonz{\'a}lez B{\'a}idez and J. M. Frias and D. Marcos and Jos{\'e} Antonio Del R{\'i}o},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 1},
  pages={
          355-8
        }
}
The phenolic composition of olive fruits (Olea europaea L.) (cv. Picual, Villalonga, Alfafarenca, and Cornicabra) grown in different areas of Spain was studied by high performance liquid chromatography-mass spectrometry. Different levels of tyrosol, catechin, p-coumaric acid, rutin, luteolin, and oleuropein were observed in the different varieties analyzed. Treating the fruit with 0.3% Brotomax 50 days after anthesis had a beneficial effect on fruit size, oil content, levels of polyphenolic… CONTINUE READING

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