Oliveras-López, María-JesúsInnocenti, MarziaIeri, FrancescaGiaccherini, CatiaRomani, AnnalisaMulinacci, Nadia2025-10-222025-10-222007-04-19Journal of Food Composition and Analysis Volume 21, Issue 1, February 2008, Pages 62-7010.1016/j.jfca.2007.04.012https://hdl.handle.net/10433/24933The aim of the present study was to verify the distribution of lignans in pulp and stones of olive fruits. Analyses were carried out by HPLC/DAD/MS on four cultivars: Frantoio and Taggiasca from Italy, Arbequina and Picual from Spain. The main results can be summarized as follows: (a) lignans were demonstrated to be present in the stone; (b) acetoxypinoresinol, pinoresinol, previously detected in the respective extra virgin olive oils, and OH-pinoresinol were found in the samples; (c) the total lignan content ranged between 0.1 and 0.29 mg/g of dried stone weight. These values agree with the average lignan content reported in literature for the respective extra virgin olive oils.application/pdfenOlive fruitsAcetoxypinoresinolStoneItalian and Spanish cvsHPLC/DAD/MSLignanOlive oilOlive pitPhytoestrogenjournal articlerestricted access