Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment

We here study the effect of the pre-harvest application of salicylic acid at two different concentrations on the olive phenolic composition. Influence of the cultivar and harvesting day were considered. As a result, the total phenol content increased significantly, particularly when using 200 mg mL−...

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Bibliographic Details
Published in:Foods 2020-10, Vol.9 (10), p.1513
Main Authors: Blanch, Gracia Patricia, Gómez-Jiménez, María C., Ruiz del Castillo, María Luisa
Format: Article
Language:English
Subjects:
Abscisic acid
Agricultural practices
antioxidant
Antioxidants
Composition
Cultivars
Fatty acids
Food science
free radical scavenging activity
Free radicals
Fruits
Fruits (Food)
functional foods
Oleuropein
Olives
Phenolic compounds
Phenols
phytoregulators
Polyphenols
Properties
Reagents
Salicylic acid
Salicylic acids
Scavenging
Trees
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Summary:We here study the effect of the pre-harvest application of salicylic acid at two different concentrations on the olive phenolic composition. Influence of the cultivar and harvesting day were considered. As a result, the total phenol content increased significantly, particularly when using 200 mg mL−1 of salicylic acid. However, the free radical scavenging activity was cultivar dependent. For instance, when the olives were harvested on day 3 and treated with 200 mg mL−1 of salicylic acid, the antioxidant activity decreased from 161 to 278 µg mL−1 for Arbequina, whereas it increased from 397 to 258 µg mL−1 for Picual. Generally speaking, oleuropein and hydroxytyrosol contents enhanced with the application of 200 mg mL−1 of salicylic acid. The results found suggest that exogenous salicylic acid is an interesting agronomic practice to enrich olive fruits in antioxidants.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9101513