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标题：Effect of the Treatment of the Olive Tree (Olea europaea L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits
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作者：Gracia Patricia Blanch ; Gema Flores ; Maria C. Gómez-Jiménez 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2018
卷号：6
期号：1
页码：49-55
DOI：10.12691/jfnr-6-1-8
出版社：Science and Education Publishing
摘要：We here investigate the effects of the application of methyl jasmonate to olive trees on antioxidant composition of olive fruits. Two cultivars (ie, Arbequina and Picual) were evaluated in our study. As a result, the total phenol content increased significantly with the treatment in Arbequina (from 155.89 to 434.22 mg gallic acid kg-1) whereas decreases were observed in Picual (from 338.27 to 127.71 mg gallic acid kg-1). Similarly, decreases in phenolic acid content were measured in Arbequina whilst no effect was observed in Picual olives. However, the contents of oleuropein and hydroxytyrosol did not increase with the pre-harvest methyl jasmonate for both Arbequina and Picual. Also for both cultivars the treatment of the olive trees increased the free radical scavenging activity of the olive fruits (IC50 from 514.36 to 1125.46 µg/mL in Arbequina and from 611.98 to 114.55 µg/mL in Picual). The results here found are deeply discussed.
关键词：olive fruit; olive tree; methyl jasmonate; antioxidant; pre-harvest treatment; phenolics; quality