Determination of phenolic compounds of 'Sikitita' olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents 'Arbequina' and 'Picual' olive leaves

作者：Talhaoui Nassima; Maria Gomez Caravaca Ana; Leon Lorenzo; De la Rosa Raul; Segura Carretero Antonio; Fernandez Gutierrez Alberto

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2014, 58(1): 28-34.

DOI：10.1016/j.lwt.2014.03.014

• Olive leaves
• Phenolic compounds
• HPLC-DAD-TOF-MS
• 'Sikitita' cultivar

'Sikitita' is a new olive cultivar developed in Spain by crossing the cultivars 'Picual' and 'Arbequina'. The phenolic fraction of olive leaves (Olea europaea L), is purported to have good anti-oxidative properties which help to prevent several health problems. To our knowledge, no studies are available on the phenolic fraction of 'Sikitita' olive leaves or any other new cultivar developed from breeding. Thus, the identification and quantification of the phenolic fraction of 'Sikitita' olive leaves by HPLC-DAD-MS were studied and compared with those of its parent cultivars. The three cultivars were grown under the same agronomic and environmental conditions in the same orchard. The quantification was performed using HPLC-DAD, whereas qualitative data were acquired using HPLC-MS. It was thus possible to identify 30 different compounds, two of which have been tentatively characterized for the first time in olive leaves of Spanish cultivars. Significant differences between cultivars were observed for almost all the compounds. Results for 'Sikitita' olive leaves presented a higher degree of similarity with respect to `Picual' than to 'Arbequina'. Further work will monitor the time course of phenolic compounds over the growth period.

• 出版日期2014-9