Table 3.
Phytochemical composition of table olives
| Green olives | Turning colour olives | Black olives | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Tsakistes (/of flesh)(30) | Azeiteira, Carrasquenha, Redondil and Conserva (/dry weight)(10) | Chalkidiki (/of flesh)(28) | Conservolea (/of flesh)(28) | Tonda di Cagliari (/of fresh pulp)(29) | Thrubes Crete (/of flesh)(30) | Negrinha de Freixo (/dry weight)(10) | Kalamon (/of flesh)(30) | Amfissa (/of flesh)(30) | Crete (/of flesh)(30) | Galega (/dry weight)(10) | Negrinha de Freixo (/dry weight)(10) | Nychati Kalamata (/of flesh)(28) | Conservolea (/of flesh)(28) | Thassos (/of flesh)(28) | |
| Phenolic compounds (mg/100 g) | |||||||||||||||
| Phenolic alcohols | |||||||||||||||
| HT | 114·0 | 278·4 | 42·4 | 14·8 | 41·0 | 2·0 | 182·2 | 39·0 | 66·0 | 21·0 | 383·3 | 67·0 | 25·0–76·0 | 10·0–34·0 | 70·5 |
| Ty | 21·0 | 18·0 | 7·6 | 2·8 | 0·4 | 0·9 | 21·7 | 14·0 | 12·0 | 6·0 | 13·9 | 16·1 | 9·7 | 2·8 | 16·5 |
| Flavones | |||||||||||||||
| Luteolin | – | 25·0 | 0·6 | 0·5 | 10·6 | – | 16·5 | – | – | – | 16·3 | 0·96 | 4·7 | 2·9 | 27·5 |
| Luteolin-7-O-glucoside | – | 2·6 | – | – | 2·8 | – | n·q· | – | – | – | n·q· | 0·8 | – | – | – |
| Apigenin | – | – | – | – | 2·3 | – | – | – | – | – | – | – | – | – | – |
| Flavonols | |||||||||||||||
| Rutin | – | – | – | – | – | – | – | – | – | – | 2·1 | – | – | – | – |
| Hydroxycinnamic acid derivative | |||||||||||||||
| Verbascoside | – | – | – | – | 4·8 | – | 75·6 | – | – | – | 47·6 | 1·1 | – | – | – |
| Non-phenolic compounds (mg/100 g) | |||||||||||||||
| Triterpenic acids | |||||||||||||||
| Maslinic acid | – | – | – | – | – | – | – | – | – | – | – | – | – | – | – |
| Oleanolic acid | 25·0 | – | – | – | – | 38·0 | – | 12·0 | 14·0 | 25·0 | – | – | – | – | – |
Quantitative description of the main phenolic and non-phenolic compounds found in different types and cultivars of table olives.