Alzheimer's disease (AD) is a multifactorial pathology that requires multifaceted agents able to address its peculiar nature. Increasing evidence has shown that aggregation of amyloid-β (Aβ) and oxidative stress are strictly interconnected, and their modulation may have a positive and synergic effect in contrasting AD-related impairments. Herein, a new and efficient fragment-based approach towards Tyrosol Phosphodiester Derivatives (TPDs) has been developed starting from suitable tyrosol building blocks and exploiting the well-established phosphoramidite chemistry. The antioxidant activity of new TPDs has been tested as well as their ability to inhibit Aβ protein aggregation. In addition, it has been evaluated their metal chelating ability as a possible strategy to develop new natural-based entities for the prevention or therapy of AD. Interestingly, the TPDs containing the catecholic moiety have demonstrated a highly promising activity in inhibiting aggregation of Aβ 40 and a strong ability to chelate bio-metals such as Cu (II) and Zn (II).

Keywords: Alzheimer's disease * amyloid beta * amyloid aggregation * hydroxytyrosol * dimer flavonoids.

Due to their polyphenolic content, vegetable foods have neuroprotective effects which provide health benefits for specific human groups. Thus, they may be a useful dietary component for women who experience mnesic variations during postpartum, and here we examined the hypothesis that polyphenols can differentially enhance memory functioning. In particular, we aimed to associate the dietary intake of polyphenols with different memory systems in Argentinian postpartum women. The daily intakes of polyphenol groups were calculated using a validated food frequency questionnaire and the Phenol-Explorer database. Short-term memory (STM), long-term memory (LTM), learning (L), lexical-semantic memory (LSM), and working memory (WM) were assessed. Partial Least Squares (PLS) regression models were used to analyze the dietary polyphenols (predictors) and memory domains (responses), taking into account demographic, obstetric, and psychological factors. The sample included 71 women, with an average age of 29.59 years (SE = 0.73). Most of these women lived in a couple (91%), were unemployed (63%), and had ≥12 years of formal education (72%). STM, LTM, L, and LSM correlated with lignans and anthocyanins, with LTM also being correlated with flavanones, flavonols, and tyrosols, and L and LSM also being associated with flavonols. A significant correlation was also found between WM and lignans. In conclusion, a cognitive improvement was demonstrated, mainly associated with the intake of lignans and anthocyanins, in the STM, LTM, WM, L, and LSM systems of postpartum women. This is the first study to our knowledge suggesting a role of polyphenolic effects on memory functioning during postpartum.

Keywords: anthocyanins; least-squares analysis; lignans; memory; polyphenols; women’s health.

The photocatalytic oxidation of a phenolic mixture (gallic acid, tyrosol and syringic acid) has been carried out in the presence of titanium dioxide and a selected inorganic peroxide, namely persulphate, monopersulphate or hydrogen peroxide. The results obtained in UVA irradiated solutions reveal that hydrogen peroxide is the most effective option. The influence of some relevant operating parameters (i.e. initial concentration of phenols, hydrogen peroxide or titanium dioxide) has been investigated. In all cases a saturation-like behaviour has been observed. Thus, an increase in oxidation efficiency is observed when raising, up to a certain value, the initial amounts of reagents/catalyst added to the reactor. Nevertheless, a further increase of any of the previous parameters does not lead to the expected enhancement of the process. From the concave shape of the parent compounds' depletion profiles, it is suggested that the system proceeds through an autocatalytic route, likely involving the action of organic radicals. A pseudoempirical model has been used to acceptably model the experimental data obtained.

Field-grown olive trees (cv. Chemlali) were used over two growing seasons to determine the effect of different saline water irrigation levels on fruit development characteristics, yield, and virgin olive oil (VOO) quality. The plants were irrigated with fresh water (FW; ECe=1.2 dS m(-1)) and saline water (SS; ECe=7.5 dS m(-1)). Fruit weight, olive, and oil content decreased under irrigation with saline water. Total oil contents were 27.85 and 25.7% fresh weight (fw) during 2005 in FW and SS irrigated plants, respectively. However, major phenolic compounds (tyrosol, hydroxytyrosol, vanillic,...) and total phenol concentrations in VOO increased under saline water irrigation. In 2005, total phenol contents were 198 and 223 mg/kg of oil in FW and SS treatments, respectively. Furthermore, VOO from SS treated plants showed higher contents of oleic, linoleic, linolenic, and heptadecanoic acids than FW ones, and oil samples of both treatments were classified as "extra virgin".

The photochemical degradation and mineralization of tyrosol (TSL), a model phenolic compound present in olive mill wastewater, were studied by UV-254 nm irradiated peroxymonosulfate (PMS), hydrogen peroxide (H2O2) and persulfate (PS). Effects of initial TSL concentration, UV fluence, pH, phosphate buffer and presence of inorganic anions (i.e., Cl-, SO42- and NO3-) were also investigated. Sulfate and hydroxyl radicals were demonstrated to be responsible for TSL degradation and mineralization. Regardless of the treatment conditions, pseudo-first-order kinetics could be obtained, with the efficiencies following UV/PS>> UV/H2O2>> UV/PMS. The better removal of TSL by UV/PS correlated with the quantum yield and concentration of sulfate radical in the system. Albeit acidic condition slightly enhanced the performance of the AOPs, complete oxidation of TSL was achieved at pH 6.8 by both UV/PS and UV/H2O2. Though, inorganic anions or different concentrations of phosphate buffer did not affect TSL degradation kinetics, presence of inorganic ions decreased significantly the TOC removal for both UV/PMS and UV/H2O2 processes. Meanwhile, UV/PS process was the least influenced by inorganic ions and showed the highest TOC removal of ∼35%. Overall, UV/PS process was the most effective for TSL degradation and mineralization in the presence or absence of common water constituents.

The removal of toxic phenolic compounds from industrial wastewater is an important issue to be addressed. Their presence in water and soil has become a great environmental concern, and effective methods for their removal need to be addressed. The feasibility of applying laccases for the degradation of phenolic compounds has received increasing attention. In the present work, the transformation of five phenolic compounds (catechol, hydroxytyrosol, tyrosol, guaiacol and p-coumaric acid), the main constituents of a typical wastewater derived from an olive oil factory, by Trametes trogii laccases was studied at concentrations ranging between 0.2 and 1.6 mM. High-performance liquid chromatography analysis showed high degradation rates of phenolic compounds by T trogii laccases. Independently of the used concentration, a complete transformation of guaiacol, p-coumaric acid, hydroxytyrosol and tyrosol occurred after 1 h of incubation. The transformation of catechol depends on its initial concentration. The liquid chromatography-mass spectrometry analysis showed that laccases catalysed transformation of p-coumaric acid and tyrosol, resulting in the formation of phenolic dimers. No reduction of enzyme activity has been observed during the oxidation of all phenolic compounds. These results suggest that the studied laccases were capable of efficiently removing phenolic compounds, as well as catalysing the production of novel phenolic dimers.

Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). However low molecular weight flavan-3-ols remained below 9 mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested.

Fatty acid monoesters of hydroxytyrosol [2-(3,4-dihydroxyphenyl)ethanol] were synthesized in two steps from tyrosol (4-hydroxyphenylethanol) by successive Candida antarctica lipase B-catalyzed chemoselective acylation on the primary aliphatic hydroxy group over phenolic hydroxy group in tyrosol, and 2-iodoxybenzoic acid (IBX)-mediated hydroxylation adjacent to the remaining free phenolic hydroxy group. Examination of their suppression effects on nitric oxide production stimulated by lipopolysaccharides in RAW264.7 cells showed that hydroxytyrosol butyrate exhibited the highest inhibition (IC50 7.0 μM) among the tested compounds.

By gas-liquid chromatography the following volatile phenols were identified in extracts and distillates of white table wines prepared with the aid of husks and pulp used in fermentation: phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol, eugenol, tyrosol; phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol. The amount of volatile oils grew significantly with an increase in the number of husks in the fermenting liquid and fermentation temperature.

Olive (Olea europaea) processing results in large amounts of by-products that contain valuable molecules such as phenolic compounds and phytosterols. These molecules have demonstrated to reduce blood cholesterol levels. This work proposes the development of a method to obtain simultaneously phenolic compounds and phytosterols from the olive stone using CO₂-expanded liquid extraction. Hansen solubility parameters were employed for the theoretical prediction of the most suitable bio-based solvent to extract target compounds. The Box-Behnken experimental design was employed to select the optimal conditions of pressure (8-25 MPa), the molar fraction of CO₂ in ethyl acetate (0.15-0.55), and the temperature (40-80 °C). Extracts showing the highest and the lowest reductions of micellar cholesterol solubility capacity were analyzed by gas chromatography coupled to mass spectrometry to find out the compounds responsible for this activity. Different phenolic compounds, free fatty acids, and phytosterols were identified in the extracts. β-Sitosterol and, especially, tyrosol and hydroxytyrosol were the compounds that primarily contributed to the reduction of micellar cholesterol solubility capacity.

Olive mill wastewater (OMW) results from the production of olive oil, which is an important traditional agro-industry in Mediterranean countries. In continuous three-phase centrifugation 1.0-1.2 m(3) of OMW are produced per ton of processed olives. Discharge of OMW is of serious environmental concern due to its high content of organic matter with phytotoxic properties, namely phenolic compounds. Meanwhile, drinking water treatment sludge (DWTS) is produced in high amounts and has long been considered as a waste for landfill. The aim of this work was the assessment of reusing DWTS for OMW treatment. High performance liquid chromatography (HPLC) analysis was carried out to determine the phenolic compounds present and to evaluate if they are recalcitrant. Treatability assays were performed using a dosage of DWTS from 50 to 300 g L(-1). Treatment efficiency was evaluated based on the removal of chemical oxygen demand (COD), biochemical oxygen demand (BOD), total solids (TS), total suspended solids (TSS), total volatile solids (TVS), oil and grease (OG), phenols (total phosphorous (TP) and HPLC fraction). Results from OMW HPLC characterization identified a total of 13 compounds; the major ones were hydroxytyrosol, tyrosol, caffeic acid, p-cumaric acid and oleuropein. Treatability assays led to a maximum reduction of about 90% of some of the phenolic compounds determined by HPLC. Addition of 200-300 g L(-1) of DWTS reduced 40-50% of COD, 45-50% of TP, a maximum of nearly 70% TSS and 45% for TS and TVS. The OG fraction showed a reduction of about 90%, achieved adding 300 g L(-1) od DWTS. This study points out the possibility of establishing an integrated management of OMW and DWTS, contributing to a decrease in the environmental impact of two industrial activities, olive oil production and drinking water treatment.

Mediterranean olive trees have been cultivated in Pakistan for decades to promote olive cultivation and use of olive oil. The qualitative characteristics of seven mono and one multi-varietal extra virgin olive oils (EVOOs) extracted from Italian cultivars grown in different areas of Balochistan a southwestern province of Pakistan were evaluated. Present study aims to assess the impact of bioclimatological change on biochemical profile of exotic cultivars. The dominating fatty acids found in analyzed EVOOs were oleic (65-72%), linoleic (10.61-18.33%) and palmitic acids (12-16%). The tocopherols α, (β+γ) and δ contents showed a great diversity which ranged from (60-408) mg/kg while, total phenol concentration ranged from (200-370) mg/kg. The analyses of phenolic compounds revealed the presence of phenolic acids, phenolic alcohols, secoiridoids, flavonoids, oleuropein and verbascosides. One-way ANOVA revealed significant differences (p < 0.05) regarding studied parameters. Principal component analysis (PCA) was applied to identify the main components and to classify samples into groups in terms of fatty acids and phenolic profiles. The first group (Frantoio, Moraiolo, Pendolino, Multi-varietal mixture) characterized by high amount of oleic acid and MUFAs/PUFAs ratio. The second group (Maurino and Leccino) correlates with SFAs and third (Ottobrattica, Coratina) with PUFAs. Based on the PCA of phenolic profile the studied cultivars were divided into two main groups. Morialo, Pendolino and Maurino correlated with (phenolic acids, hydroxytyrosol, flavonoids and secoiridoids). Frantoio, Ottobrattica, Coratina, multi-varietal and Leccino were correlated with oleuropein, tyrosol and ligstroside aglycon. The obtained data was compared with those obtained from same cultivars in their original and/or different growing area. Marked differences were observed in the composition of oleic, linoleic, palmitic acids, secoiridoids and total phenolic contents. These differences could be due to change in geographical location and climatical condition of Balochistan. The cultivar Moraiolo has shown best adaptation and preserved its biochemical composition among all studied cultivars.

The effects of thermal oxidation at 60 °C on tocopherols (α, β, γ) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC-MS. Peroxide value of olive oil increased with treatment time until it reached to 56.6 meq/kg. α-Tocopherol, β-tocopherol and γ-tocopherol contents of olive oil decreased with treatment time. α-Tocopherol in olive oil was decomposed after 63 days of treatment. β-Tocopherol in olive oil was depleted after 33 days of treatment. The reduction in γ-tocopherol of olive oil was 75% after 63 days of treatment. The degradation of hydroxytyrosol in olive oil was 91% after 63 days of treatment. Tyrosol was more stable than hydroxytyrosol in olive oil. Inverse correlations of peroxide value with hydroxytyrosol, α-Tocopherol, β-tocopherol and γ-tocopherol were observed.

The polyphenolic composition of natural ciders from the Asturian community (Spain), during 2 consecutive years, was analyzed by RP-HPLC and the photodiode-array detection system, without previous extraction (direct injection). A total of 16 phenolic compounds (catechol, tyrosol, protocatechuic acid, hydrocaffeic acid, chlorogenic acid, hydrocoumaric acid, ferulic acid, (-)-epicatechin, (+)-catechin, procyanidins B2 and B5, phloretin-2'-xyloglucoside, phloridzin, hyperin, avicularin, and quercitrin) were identified and quantified. A fourth quercetin derivative, one dihydrochalcone-related compound, two unknown procyanidins, three hydroxycinnamic derivatives, and two unknown compounds were also found. Among the low-molecular-mass polyphenols analyzed, hydrocaffeic acid was the most abundant compound, representing more than 80% of the total polyphenolic acids. Procyanidins were the most important family among the flavonoid compounds. Discriminant analysis was allowed to correctly classify more than 93% of the ciders, according to the harvest year; the most discriminant variables were an unknown procyanidin and quercitrin.

The individual evolution of phenolic compounds has been studied during the natural fermentation of black olives for the first time. Cyanidin 3-rutinoside and cyanidin 3-glucoside were the main anthocyanins identified in fresh olives, and they were not detected after 1 month of storage either in brine or in olive. The fruit colors were different when aerobic or anaerobic conditions were used and as a consequence of the different anthocyanin polymerizations that took place. At time zero, the polyphenols observed in the olive juice were hydroxytyrosol-4-beta-glucoside, oleuropein, hydroxytyrosol, tyrosol, salidroside, and verbascoside and, after 12 months, the main phenol was hydroxytyrosol. The polyphenol content in the oil phase of olives was also analyzed. The dialdehydic form of elenolic acid linked to hydroxytyrosol and tyrosol, oleuropein aglycon, and ligstroside aglycon were the main compounds found at the beginning of fermentation but were not detected after 3 months. In contrast, hydroxytyrosol, hydroxytyrosol acetate, tyrosol, and tyrosol acetate were the main polyphenols detected in the oil phase of the final product. The acid hydrolysis of the initial glucosides (in olive juice) and the aglycons (in oil phase) was, therefore, the main reaction that took place during fermentation.

A reversed-phase dispersive liquid-liquid microextraction (RP-DLLME) method coupled to HPLC was developed for the extraction of hydroxytyrosol (HTy) and tyrosol (Ty) from virgin olive oil. In this first application of the RP-DLLME method to non-polar samples, the phenolic compounds were directly extracted into an aqueous micro-drop, which could be injected into a chromatography column without any further pretreatment. A glass test tube with lengthened conical bottom was fitted inside a centrifuge tube in this work for more efficient withdrawal of the sedimented phase with a microsyringe. The volumes of water and ethyl acetate, the pH of water and the centrifuge time as four effective parameters on the extraction were optimized by a central composite design (response surface) method. Five replicated analyses under the optimized conditions (i.e., 0.2 mL ethyl acetate as disperser and 100 µL water at pH 11 as the extraction solvent) resulted in recoveries of 104.3 and 97.6%, and relative standard deviations of 5.75 and 4.57 for HTy and Ty, respectively. The detection limit of the method (3σ) was 0.043 mg L(-1) for HTy and 0.032 mg L(-1) for Ty. The method was successfully applied to the determination of HTy and Ty in five olive oil samples.

Natural deep eutectic solvents (NADES) are a green, promising class of solvents. Phenolic compounds are among the targets of NADES' use in foods. A health claim is admitted by European Regulations for olive oils (OOs) containing at least 250 mg kg^-1 of selected polyphenols (hydroxytyrosol and its derivatives, included tyrosol, HTD), but their determination involves analytical issues that are being currently debated. A NADES based on glucose and lactic acid was here used to develop a green and rapid tool for correct labelling of OOs. 163 OOs were submitted to liquid/liquid extraction with the NADES. Regression and classification approaches were adopted to relate features of the UV spectra of extracts to HTD content. The models allowed to assess HTD content for screening purposes (R²_prediction = 0.84, RMSEP = 35.5 mg kg^-1). For labelling purposes, oils could be labelled according to health claim limits with an error of 0.6%.

For the first time, a multi-class GC-MS method was applied to perform the quantitative-profiling of the minor fraction of VOOs (considering >40 compounds) in a single run. This comprehensive methodology has demonstrated a remarkable profiling ability on five groups of compounds (phenolic and triterpenic compounds, tocopherols, sterols and free fatty acids) with wide range of polarities/volatilities and chemical entities. After the complete analytical validation of the method, 32 VOO samples from eight different cultivars (some of them very scarcely studied before) were analyzed and the quantitative results were subjected to both non-supervised and supervised multivariate statistics for testing the capability of the determined VOO minor compounds to discriminate the varietal origin of the samples. Typical compositional profiles were defined for each cultivar and promising potential varietal markers were pointed out. The models built to discriminate Cayon and Maurino samples from the rest exhibited the best quality parameters. The relative levels of tocopherols together with characteristic concentration of luteolin, β-sitosterol and tyrosol were, for instance, the most specific features of Cayon VOOs.

Among the main polyphenols occurring in olive oil vegetation waters (VW), catechol showed the most deterrent action on the oviposition ofBactrocera oleae (Gmelin); 4-methylcatechol was less active, whereas hydroxytyrosol and tyrosol were inactive. In contrast, synthetico-quinone was found to be stimulant at 7.5 × 10(-2) M. Two other synthetic derivatives of catechol, diacetylcatechol and guaiacol, were also deterrent, suggesting these compounds undergo a biochemical transformation into catechol by means of the bacterial symbionts ofB. oleae. VW and their phenolic extracts showed deterrence only when highly concentrated, while natural olive juice was strongly deterrent. Experiments carried out to evaluate the effect of olive juice and catechol on the fecundity ofB. oleae showed that they strongly reduce this function. Moreover, the possible utilization of VW and their bioactive polyphenols in protection of olives againstBatrocera oleae is discussed.

Hydroxylation of phenols into polyphenols, valuable chemical and pharmaceutical products, is a challenging reaction. The search for green synthetic processes has led to considering microorganisms as well as pure hydroxylases as catalysts for phenol hydroxylation. Here we report the structural and functional characterization of the FAD-dependent 4-hydroxyphenylacetate 3-monooxygenase from Escherichia coli, named HpaB. We show that this enzyme enjoys a relatively broad substrate specificity, allowing conversion of a number of non-natural phenolic compounds such as tyrosol, hydroxymandelic acid, coumaric acid, hydroxybenzoic acid and its methyl ester and phenol into the corresponding catechols. The reaction can be carried out using a simple chemical assay based on formate as the electron donor and the organometallic complex [Cp*Rh(bpy)(H2O)]2+ as the catalyst for FAD reduction. The availability of a crystal structure of HpaB in complex with FAD 1.8 Å resolution opens the possibility of rational tuning of the substrate specificity and the activity of this interesting class of phenol hydroxylases.

Olive fly (Bactrocera oleae R.) is the most harmful pest of olive trees (O. europaea) affecting their fruit development and oil production. Olive fruits have characteristic phenolic compounds, important for plant defense against pathogens and insects, and with many biological activities, they contribute to the high value of this crop. In this study, olives from 8 cultivars (Abani, Aellah, Blanquette de Guelma, Chemlal, Ferkani, Limli, Rougette de Mitidja and Souidi) with different degrees of fly infestation (0%, not attacked; 100%, all attacked; and real attack %) and different maturation indices were sampled and analysed. Qualitative and quantitative analyses of phenolic profiles were performed by colorimetric methodologies and RP-HPLC-DAD. Verbascoside, tyrosol and hydroxytyrosol were the compounds that were most adversely affected by B. oleae infestation. Principal component analysis and hierarchical cluster analysis highlighted different groups, showing different behaviours of olive cultivars to the attack. The results show that phenolic compounds displayed sharp qualitative and quantitative differences among the cultivars. The fly attack was significantly correlated with the weight of the fruits, but not with the phenolic compounds.

In this work, the β-galactosidase from Enterobacter cloacae B5 (BgaB5) exhibited excellent transglycosylation activity toward tyrosol (p-hydroxyphenethyl alcohol) when using lactose as the glycosyl donor, generating a series of tyrosol glycosides with potential pharmacological properties. The effects of substrate concentration, temperature, pH, and reaction time on the transglycosylation reaction catalyzed by the enzyme BgaB5 were studied in detail. Three tyrosol derivatives were produced in a total high yield of 50.0% when incubating the enzyme with 250 mM tyrosol and 1000 mM lactose (pH 7.5) at 50 °C for 5 min. These derivatives were subsequently purified by column chromatography and preparative thin-layer chromatography. MS analysis of the purified compounds suggested one monogalactoside (M r 300) and two digalactoside derivatives (M r 462). The following NMR analysis further identified them to be p-hydroxyphenethyl β-D-galactopyranoside, p-hydroxyphenethyl β-D- galactopyranosyl-(1 → 3')-β-D-galactopyranoside, and p-hydroxyphenethyl β-D- galactopyranosyl-(1 → 6')-β-D-galactopyranoside, respectively. The yield of the tyrosol monogalactoside which was known to possess potent bioactivities reached 39.4%, higher than other enzymatic yields reported so far. The two digalactosides, which were expected to have potential applications for novel drug screening and discovery, were artificially obtained with 10.6% yield for the first time.

Changes in the physico-chemical parameters of extra virgin olive oils after heating for 142h at 100°C with an air flow 10L/h were investigated. The experimental study was carried out on the two predominant olive cultivars in Slovenian Istra - cv. Istrska belica and cv. Leccino. The data obtained showed that oils from Istrska belica were more stable than those from Leccino. Peroxide values and spectrophotometric data showed higher amounts of oxidation products in oils from Leccino than in those from Istrska belica. After thermal treatment fatty acid composition was changed more in Leccino oils; particularly the amounts of polyunsaturated fatty acids dropped significantly, while α-tocopherol was completely depleted in all samples. The content of total biophenols decreased from 598mg/kg to 241mg/kg in Istrska belica oils and from 391mg/kg to 176mg/kg in Leccino oils. HPLC data showed that transformation of secoiridoid biophenols to the simple biophenols, tyrosol and hydroxytyrosol took place.

The content of tyrosol,salidroside,echinacoside,rutin,acteoside,ligustroflavone,specnuezhenide,and quercetin were determined by HPLC,and the color of Ligustri Lucidi Fructus was determined by comparison with color card.Hundred-seed weight was analyzed by using gravimetric method.The correlation analysis and One-way ANOVA were used to analyze the relationship between the characters,the chemical composition,the harvest time and the geographical location of Ligustri Lucidi Fructus,for giving a comprehensive evaluation of the quality of Ligustri Lucidi Fructus The results showed that 92% of Ligustri Lucidi Fructus were all up to quality standard of Chinese Pharmacopoeia,and the contents of 7 components in Ligustri Lucidi Fructus(except quercetin) were higher than those in samples with black colors.The content of salidroside in Ligustri Lucidi Fructus harvested in June was the highest and the other7 components of Ligustri Lucidi Fructus were relatively high in 8-10 months.According to the quality parameters of Ligustri Lucidi Fructus,the Ligustri Lucidi Fructus from six habitats can not be distinguished effectively.The results showed that there was a certain relationship between the color,harvest season and component content of Ligustri Lucidi Fructus,and the habitats were not related to the quality parameters of Ligustri Lucidi Fructus.The study aimsat providing data support for the resource status of native Ligustri Lucidi Fructus,and a theoretical basis for the revision of standards of Ligustri Lucidi Fructusin the future.