Prethodno priopćenje
Effect of Olive (Olea europaea L.) Variety on Leaf Biophenolic Profile
Marin CUKROV
; Institute of Agriculture and Tourism, Department for Agriculture and Nutrition, Poreč, Croatia
Paula ŽURGA
; Teaching Institute of Public Health Primorsko-goranska County, Rijeka, Croatia
Valerija MAJETIĆ GERMEK
; University of Rijeka, Faculty of Medicine, Department of Food Technology and Control, Rijeka, Croatia
Mia BRKLJAČA
; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Dean BAN
; Institute of Agriculture and Tourism, Department for Agriculture and Nutrition, Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
Igor LUKIĆ
; Institute of Agriculture and Tourism, Department for Agriculture and Nutrition, Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
Smiljana GORETA BAN
; Institute of Agriculture and Tourism, Department for Agriculture and Nutrition, Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
Igor PASKOVIĆ
; Institute of Agriculture and Tourism, Department for Agriculture and Nutrition, Poreč, Croatia
Sažetak
Olive leaves are rich in valuable biophenolic compounds, characterised by high
antioxidant activity, antimicrobial properties and beneficial effects on human health. Leaf
biophenols are essential for metabolic adaptation of olive to various abiotic or biotic stressors
and maintenance of homeostasis. The aim of this study was to determine the influence of
olive variety (‘Buža’, ‘Karbonaca’ and ‘Oblica’) on the leaf biophenols concentrations. The
experiment was conducted as a completely randomised design in 3 replicates. Olive leaves
were collected in three sampling periods, starting from harvest in October 2017 until pruning
in March 2018. The variety ‘Buža’ differed significantly from the other cultivars with its
highest content of oleuropein (5239.88 mg 100 g-1 DW) and total biophenols (5943.25 mg 100
g-1 DW). The highest levels of 4-hydroxybenzoic acid (3.92 mg 100 g-1 DW), luteolin (48.17
mg 100 g-1 DW) and apigenin (7.55 mg 100 g-1 DW) were recorded in ‘Karbonaca’ samples.
Tyrosol concentrations were not significantly different between ‘Karbonaca’ (4.79 mg 100 g-1
DW) and ‘Oblica’ (4.96 mg 100 g-1 DW) cultivars, however both differed from ‘Buža’ with the
highest tyrosol concentration (6.67 mg 100 g-1 DW). The obtained results showed significant
differences in the content of important biophenols between the selected olive varieties.
Accordingly, the highest concentration of oleuropein, the most important secoiridoid in
olive leaves, in cultivar ‘Buža’ could strongly determine their metabolic response to different
stressors.
Ključne riječi
Buža, Karbonaca, Oblica, oleuropein, verbascoside
Hrčak ID:
263059
URI
Datum izdavanja:
30.9.2021.
Posjeta: 635 *