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Nutritional Rich Sources
of Oleuropein
Identification of Throuba Thassos, a Traditional Greek Table Olive
Variety
The content of polyphenols in table olives is highly
influenced by the olive variety and the debittering process applied on
the fruits. Nine commercial types of Greek table olives were examined
for their content in oleuropein and hydroxytyrosol. A very simple
extraction procedure and a chromatographic methodology were applied for
the simultaneous quantitation of oleuropein (OE) and hydroxytyrosol (HT)
in drupes, using boiling water extraction followed by direct HPLC
analysis.
Hydroxytyrosol
was found in all the types of olives that were studied.
·
Kalamata
olives and Green “tsakistes” of the variety Megaritiki contained the
highest quantity of hydroxytyrosol (1.8−2.0 mg/fruit) followed by
Greek-style
·
Chondrolies with quantity 1.0 mg/fruit.
Oleuropein
was found in small quantities in two cases, but in the case of
Throuba Thassos which is processed by dry sea salt in a
traditional Greek way, oleuropein was found in important quantities (1.2
mg/fruit) recorded over a 4-year period. This is the most important
finding of this study showing that this particular table olive type is a
nutritional rich source of oleuropein. Additionally, assuming a usual
consumption of 20 olive fruits per day, an approximate quantity of 25 mg
of oleuropein per day can be considered as safe for human use, since it
can be found in the usual diet.
published in:
Journal of Agricultural and Food Chemistry:
http://pubs.acs.org/doi/abs/10.1021/jf903405e
Identification of Throuba Thassos, a Traditional
Greek Table Olive Variety, as a Nutritional Rich Source of Oleuropein.
related studies:
http://jn.nutrition.org/content/130/12/2996.full
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