Hydrophilic phenols are important bioactive components of olive fruits and oils. • Hydrophilic phenol contents varied strongly between olive growing environments. • Variations were associated to thermal characteristics of the olive growing sites. • Contents of total and individual phenolics were higher in colder environments. • The environmental growth temperature could play a role in olive phenolic metabolism.
Phenolic content and profile of olive fruits: Impact of contrasting thermal regimes in non-Mediterranean growing environments
Stanzione, Vitale;Bufacchi, Marina;Calderini, Ornella;Baldoni, Luciana;
2025
Abstract
Hydrophilic phenols are important bioactive components of olive fruits and oils. • Hydrophilic phenol contents varied strongly between olive growing environments. • Variations were associated to thermal characteristics of the olive growing sites. • Contents of total and individual phenolics were higher in colder environments. • The environmental growth temperature could play a role in olive phenolic metabolism.File in questo prodotto:
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