Olive phenolic compounds: metabolic and transcriptional profiling during fruit development.

ABSTRACT:

Background

Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primarily phenolics, terpenes and sterols, some of which are particularly interesting for their nutraceutical properties. This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism.

Results

The concentration of the major phenolic compounds, such as oleuropein, demethyloleuropein, 3-4 DHPEA-EDA, ligstroside, tyrosol, hydroxytyrosol, verbascoside and lignans, were measured in the developing fruits of 12 olive cultivars. The content of these compounds varied significantly among the cultivars and decreased during fruit development and maturation, with some compounds s

SUBMITTER: Alagna F 

PROVIDER: S-EPMC3480905 | biostudies-literature | 2012 Sep

REPOSITORIES: biostudies-literature