The maturation process as a determinant factor of the antioxidant activity and phenolic composition of Cv. Cobrancosa olive fruits

Olive's maturation degree is one of the main factors influencing the composition and bioactivity of table olives, as well as the production of high quality olive oils. In this sense, olive fruits from Cv. Cobrancosa were studied for their antioxidant activity and phenolic composition during maturation, between September and November. Antioxidant activity was assessed by the scavenging effect on DPPH free radicals and reducing power methods and the phenolic profile was assessed by high-performance liquid chromatography with diode array detection (HPLC/DAD). During olives maturation seven phenolic compounds were identified and quantified. Oleuropein was the most abundant compounds in the earlier phases of maturation, followed by an intense decrease up to its complete disappearance. Hydroxytyrosol was the most abundant compound in middle and advanced maturation phases. Total phenols content varied from 33856 mg/kg and 960 mg/kg from first to the last sampling date. The reducing power of Cv. Cobrancosa olive fruits decreased during the maturation process, a fact revealed to be related with the phenolic composition. The application of chemometric tools helped to understand the effect of maturation process on antioxidant activity and phenolic profile. The data obtained could also aid in the determination of a proximate optimum harvest date for Cv. Cobrancosa, so that table olives and olive oil composition and properties could be enhanced.