Effect of Geographical Location on the Phenolic and Mineral Composition of Chetoui Olive Leaves
Mariem Zakraoui,
Hédia Hannachi,
Igor Pasković,
Nikolina Vidović,
Marija Polić Pasković,
Igor Palčić,
Nikola Major,
Smiljana Goreta Ban,
Lamia Hamrouni
Affiliations
Mariem Zakraoui
Laboratory of Management and Valorization of Forest Resources, National Researches Institute of Water, Forests and Rural Engineering, University of Carthage, Ariana 2080, Tunisia
Hédia Hannachi
Laboratory of Vegetable Productivity and Environmental Constraint, Department of Biology, Faculty of Sciences, University Tunis El Manar, Tunis 2029, Tunisia
Igor Pasković
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Nikolina Vidović
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Marija Polić Pasković
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Igor Palčić
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Nikola Major
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Smiljana Goreta Ban
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Lamia Hamrouni
Laboratory of Management and Valorization of Forest Resources, National Researches Institute of Water, Forests and Rural Engineering, University of Carthage, Ariana 2080, Tunisia
In this study, we investigated the influence of pedological parameters and variation of altitude on the mineral nutrients, phenolic compounds, and antioxidant activities of olive leaves. Samples of the Chetoui cultivar were collected from eight geographical locations with different altitudes. Levels of phenolic compounds varied according to the altitude. Classification of the locations revealed that altitude 1 (>500 m) was characterized by high levels of secoiridoids and simple phenols, while altitude 2 (500–300 m) and altitude 3 (O glucoside, the most important phenols in Chetoui olive leaves. The results suggest that, in addition to pedological criteria, environmental conditions also influence the formation of phenolic compounds.
