@article{jfnr2018618,
author={{Blanch, Gracia Patricia and Flores, Gema and G¨®mez-Jim¨¦nez, Maria C. and Castillo, Maria Luisa Ruiz del},
title={Effect of the Treatment of the Olive Tree (<i>Olea europaea </i>L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits},
journal={Journal of Food and Nutrition Research},
volume={6},
number={1},
pages={49--55},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/1/8},
issn={2333-1240},
abstract={We here investigate the effects of the application of methyl jasmonate to olive trees on antioxidant composition of olive fruits. Two cultivars (ie, <i>Arbequina</i> and <i>Picual</i>) were evaluated in our study. As a result, the total phenol content increased significantly with the treatment in <i>Arbequina</i> (from 155.89 to 434.22 mg gallic acid kg<SUP>-1</SUP>) whereas decreases were observed in <i>Picual</i> (from 338.27 to 127.71 mg gallic acid kg<SUP>-1</SUP>). Similarly, decreases in phenolic acid content were measured in <i>Arbequina</i> whilst no effect was observed in <i>Picual</i> olives. However, the contents of oleuropein and hydroxytyrosol did not increase with the pre-harvest methyl jasmonate for both <i>Arbequina</i> and <i>Picual.</i> Also for both cultivars the treatment of the olive trees increased the free radical scavenging activity of the olive fruits (IC<SUB>50</SUB> from 514.36 to 1125.46 ¦Ìg/mL in <i>Arbequina</i> and from 611.98 to 114.55 ¦Ìg/mL in <i>Picual</i>). The results here found are deeply discussed.},
doi={10.12691/jfnr-6-1-8}
publisher={Science and Education Publishing}
}