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标题：Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment
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作者：Gracia Patricia Blanch ; María C. Gómez-Jiménez ; María Luisa Ruiz del Castillo 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：10
页码：1513-1523
DOI：10.3390/foods9101513
出版社：MDPI Publishing
摘要：We here study the effect of the pre-harvest application of salicylic acid at two different concentrations on the olive phenolic composition. Influence of the cultivar and harvesting day were considered. As a result, the total phenol content increased significantly, particularly when using 200 mg mL−1 of salicylic acid. However, the free radical scavenging activity was cultivar dependent. For instance, when the olives were harvested on day 3 and treated with 200 mg mL−1 of salicylic acid, the antioxidant activity decreased from 161 to 278 µg mL−1 for Arbequina, whereas it increased from 397 to 258 µg mL−1 for Picual. Generally speaking, oleuropein and hydroxytyrosol contents enhanced with the application of 200 mg mL−1 of salicylic acid. The results found suggest that exogenous salicylic acid is an interesting agronomic practice to enrich olive fruits in antioxidants.
关键词：olives; phytoregulators; polyphenols; free radical scavenging activity; antioxidant; functional foods olives ; phytoregulators ; polyphenols ; free radical scavenging activity ; antioxidant ; functional foods