Effect of Ripening on the Phenolic and Sugar Contents in the Meso- and Epicarp of Olive Fruits (Olea europaea L.) Cultivar ‘Leccino’

The study was conducted during the harvest season in year 2020 to identify and quantify primary secondary metabolites olive fruit of ‘Leccino’ cultivar ripening. Sugars, individual phenolic compounds, total content tannin were measured separately for first time skin pulp. Most studied higher skin. Five sugars identified, most important being glucose both tissues, although its decreased highest observed at last stage ripening, because accumulation anthocyanins. Individual compounds by high performance liquid chromatography with-diode array detector (HPLC-DAD) confirmed mass spectrometry. Thirty characterized quantified. main compound pulp oleuropein, which Two previously unreported anthocyanins, cyanidin-3-O-diglucoside cyanidin-3,5-O-sophoroside, identified These results will allow us better understand synthesis, distribution storage some different tissues fruits