Abstract: Olive fruits are widely used as medicinal herbs and vegetables. The varieties and maturity of olive fruits have significant impacts on its medicinal and edible value. The functional composition (total phenols, total flavonoids, total flavan-3-ol, oleuropein and hydroxytyrosol) and antioxidant capacity (Fe3+ reducing power, 1,1-diphenyl-2-picrylquinone, hydroxyl and superoxide anion free radical scavenging capacity) of ten different cultivars (Baiganlan, Douguo, Europaea, Frantoio, Kalinjot, Coratina, Koroneiki, Picnal, Yuntai, and Pendollin) with different maturities (I, II and III) were determined in the present study. The correlations of the investigated parameters with cultivar and maturity were investigated by principal component analysis. Results indicated that cultivar and maturity level had different effects the bioactive components of olive fruits with the effect of the former being greater. The antioxidant capacity except for superoxide anion free radical scavenging capacity of olive fruit extracts increased with the increase of maturity. The analysis of bioactive components and antioxidant capacity of different varieties of olive fruits with different maturities can provide an important theoretical basis for the breeding, harvesting, processing and application of olive fruits.

Key words: fresh olive fruits, cultivars, maturity, physicochemical properties, functional composition, antioxidant activity