Flavonoids in three olive (Olea europaea) fruit varieties during maturation

The objective of the present paper was the characterisation of olive fruit varieties through the formation and variation during maturation of their flavonols, flavones and anthocyanins. An olive variety with a constant cyanidin-3-rutinoside:cyanidin-3-glucoside ratio of 1 exhibited lower contents of luteolin-7-glucoside and quercetin-3-rutinoside than varieties in which the only anthocyanin detected was cyanidin-3-rutinoside.