SIMPLE AND HYDROLYZABLE COMPOUNDS IN VIRGIN OLIVE OIL .3. SPECTROSCOPIC CHARACTERIZATIONS OF THE SECOIRIDOID DERIVATIVES

被引：447

作者：

MONTEDORO, G ^{[1
]}

SERVILI, M ^{[1
]}

BALDIOLI, M ^{[1
]}

SELVAGGINI, R ^{[1
]}

MINIATI, E ^{[1
]}

MACCHIONI, A ^{[1
]}

机构：

[1] UNIV PERUGIA,DIPARTIMENTO CHIM,I-06100 PERUGIA,ITALY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 11期

关键词：

D O I：

10.1021/jf00035a076

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Phenolic compounds are important in relation to nutritional and sensory characteristics and the shelflife of virgin olive oil. Four new phenolic compounds have been separated by HPLC. The compounds are two (3,4-dihydroxyphenyl)ethanol derivatives and two (p-hydroxyphenyl)ethanol derivatives. This paper reports the NMR, IR, and UV characterization of three of these phenolic compounds. The compounds identified are an isomer of oleuropeine aglycon, the dialdehydic form of elenolic acid linked to (3,4-dihydroxyphenyl)ethanol, and the dialdehydic form of elenolic acid linked to (p-hydroxyphenyl)-ethanol.

引用

页码：2228 / 2234

页数：7

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