engleski

Phenolic compounds in buds and flowers of "Oblica" and "Lastovka" olive cultivars

Olea europaea L. products such as extra virgin olive oils and olive leaves contain a wide variety of bioactive compounds that are profoundly analyzed for their various pharmacological properties. Scientific data on composition analyses of olive by-products such as olive milled waste, fruit pulp and seeds exist, however, information’s regarding the phenolic composition of olive organs as buds and/or flowers are available really scarce. Phenolic compounds in plants are of considerable physiological and morphological importance, playing an important role in pigmentation, growth, and reproduction, but also for resistance to pathogens. Therefore, the aim of this study was to characterize olive buds and open flowers of two Dalmatian cultivars ‘Oblica’ and ‘Lastovka’, and determine whether these two cultivars differ in phenol composition within the analyzed organs. From the buds and open flowers polar fractions were extracted (3 of each cultivar) using solid–liquid extraction with hydro-alcoholic solvent, while the extracts were analyzed using high performance liquid chromatography. Among twenty-three identified compounds classified into groups that have been characteristic for olive products as secoiridoids, phenolic acids, phenolic alcohols, flavonoids, and lignans, oleacin and oleuropin were the most abundant in olive buds of both studied cultivars. Their significantly higher content had ‘Lastovka’ compering to ‘Oblica’. In ‘Oblica’ open flowers oleacin and more over oleuropein content increases relatively to buds, although the highest increase was established for the verbascoside that was most abundant compound in ‘Oblica’s open flowers. For ‘Lastovka’ similar trend of increase was visible with an indication that the highest proportion recorded in ‘Lastovka’ open flowers was oleacin. Except phenolic’s, dynamics of anthocyanins cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside was followed. This data are the first report on the characterisation of phenolic compounds in buds and open flowers of the Croatian olive cultivars.

phenolic profile, anthocyanins, olive flowers, olive buds

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