Two glutaric acid derivatives from olives

被引：12

作者：

Gil, M ^{[1
]}

Haidour, A ^{[1
]}

Ramos, JL ^{[1
]}

机构：

[1] CSIC, Estac Expt Zaidin, Dept Biochem & Mol & Cellular Biol Plants, E-18008 Granada, Spain

来源：

PHYTOCHEMISTRY | 1998年 / 49卷 / 05期

关键词：

Olea europea; Oleaceae; semisolid olive oil production cake; 3-[1-(hydroxymethyl)-(E)1-propenyl] glutaric acid; 3-[1-(formyl)-(E)1-propenyl] glutaric acid; oleuropein;

D O I：

10.1016/S0031-9422(97)01066-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Two linear compounds were isolated from the ethyl acetate extract of residues resulting from olive oil processing. These compounds were characterized by NMR and identified as 3-[1-(hydroxymethyl)-(E)1-propenyl] glutaric acid and 3-[1-(formyl)-(E)1-propenyl] glutaric acid. Spectra of the products resulting from reduction and saponification confirmed the proposed structures. These products are structural components of a more complex molecule, oleuropein, which confers a bitter taste to olives. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：1311 / 1315

页数：5

共 10 条

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