Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype.

ABSTRACT: The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1-10 (3831-39,252 mg kg^-1) in the studied cultivars. Squalene values fluctuated over an even wider range (1-15), with values of 274 to 4351 mg kg^-1. Total sterols ranged from 119 to 969 mg kg^-1, and total tocophe

SUBMITTER: Mousavi S 

PROVIDER: S-EPMC9032303 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature