Document Type : Research Paper
Authors
Academic members of Research Institute of Forests and Rangelands, Tehran- Iran
Abstract
Phenolic compounds in olive fruits are important factors to consider. These compounds are partly responsible for auto-oxidation stability and organoleptic characteristics. Moreover, they have pharmacological properties and are natural antioxidants and inhibit gram- positive microorganisms involved in the fermentation of olive fruits. Oleuropein, the main component that produced bitterns in olive, is a heterosidic ester of elenolic acid and 3,4-dihydroxyphenylethanol.
In this study we have collected two samples in summer 2004 from washing exude of fruits Olea europaea L., after procedure for the separation of phenolic compounds extracted. Identification and determination of oleuropein compound was done by HPLC. The results showed the quantity of oleuropin in the salt water sample was 0.0010% mg/ml and in NaOH sample was 0.0016% mg/ml.
Keywords
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