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Optimising Olive Leaf Phenolic Compounds: Cultivar and Temporal Interactions.

Igor Pasković^1,2, Mario Franić¹, Theocharis Chatzistathis³

¹Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.

Plants (Basel, Switzerland)

|September 13, 2025

Summary

Olive leaf phenolic compounds vary by cultivar and season.

Keywords:

Buža muška Rošinjola biochemical farming strategy oleuropein verbascoside

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Area of Science:

Agricultural Science
Plant Science
Phytochemistry

Background:

Olive (Olea europaea L.) tissues are rich in phenolic compounds.
Limited knowledge exists on how cultivar and sampling time affect olive leaf phenolic content and nutrient interactions.

Purpose of the Study:

To investigate the influence of cultivar, sampling period, and their interaction on phenolic and nutrient concentrations in olive leaves.
To correlate phenolic profiles with key nutrient concentrations (potassium, phosphorus, copper).

Main Methods:

Leaves from six olive cultivars were collected during three seasonal periods: harvest (SP1), dormancy (SP2), and pruning (SP3).
Phenolic profiles and nutrient concentrations (K, P, Cu) were analyzed.
Multivariate analysis was used to assess variations across sampling periods and cultivars.

Main Results:

Significant correlations between nutrients and specific phenolic compounds (oleuropein, verbascoside, TPC) were found only for the 'Rošinjola' cultivar.
'Buža muška' exhibited the highest oleuropein levels across all sampling periods.
Seasonal variations were significantly influenced by phenological phase, nutrient dynamics, and weather conditions.

Conclusions:

Cultivar and sampling period are critical for maximizing phenolic compound accumulation in olive leaves.
'Buža muška' and 'Rošinjola' show potential for high leaf phenolic content.
Further research is needed to develop farming strategies for optimizing phenolic compounds for health benefits.