Two new phenolic compounds were isolated from fruits of Olea europaea, Hojiblanca cultivar. The first compound is the methyl acetal of the aglycone of ligstroside, while the second derivative, not yet reported in the literature, is the beta-hydroxytyrosyl ester of methyl malate. These microcomponents may be responsible for hedonistic-sensorial characteristics of olive products. (c) 2005 Elsevier Ltd. All rights reserved.

Phenolic components of Olea europea: Isolation of new tyrosol and hydroxytyrosol derivatives / Bianco, Armandodoriano; Maria A., Chiacchio; Giovanni, Grassi; Daniela, Iannazzo; Anna, Piperno; Roberto, Romeo. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 95:4(2006), pp. 562-565. [10.1016/j.foodchem.2004.12.033]

Phenolic components of Olea europea: Isolation of new tyrosol and hydroxytyrosol derivatives

BIANCO, Armandodoriano;
2006

Abstract

Two new phenolic compounds were isolated from fruits of Olea europaea, Hojiblanca cultivar. The first compound is the methyl acetal of the aglycone of ligstroside, while the second derivative, not yet reported in the literature, is the beta-hydroxytyrosyl ester of methyl malate. These microcomponents may be responsible for hedonistic-sensorial characteristics of olive products. (c) 2005 Elsevier Ltd. All rights reserved.
2006
beta-hydroxytyrosyl ester of methyl malate; ligstroside aglycon; olea europaea; oleaceae; β-hydroxytyrosyl ester of methyl malate
01 Pubblicazione su rivista::01a Articolo in rivista
Phenolic components of Olea europea: Isolation of new tyrosol and hydroxytyrosol derivatives / Bianco, Armandodoriano; Maria A., Chiacchio; Giovanni, Grassi; Daniela, Iannazzo; Anna, Piperno; Roberto, Romeo. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 95:4(2006), pp. 562-565. [10.1016/j.foodchem.2004.12.033]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/34134
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