Study of phenolic composition of olive fruits: validation of a simple and fast HPLC-UV method

A high-performance liquid chromatography (HPLC) method endowed with a gradient elution and UV detection system was established validated for the determination of phenolic acids, alcohols, hydroxycinnamic acid derivatives, flavonoids, secoiridoids lignans during olive ( Olea europaea L.) fruit development (green, purple black olives). Within test range, calibration curves exposed good linear regression R 2 >0.9995). Detection limits ranged between 0.63 13.43 mg/L detected compounds. The presented yielded satisfactory repeatability in terms retention times average concentrations compounds (RSD < 0.3%). Verbascoside as major compound olives. Oleuropein dominating green olives, its level decreased maturation. Additionally, this research is first to experimentally evidence that flavone luteolin-7-rutinoside predominant flavonoid glucoside showing most significant variation development. above results validate an easy fast different classes present fruits.