The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans

被引：66

作者：

Bianco, A ^{[1
]}

Coccioli, F ^{[1
]}

Guiso, M ^{[1
]}

Marra, C ^{[1
]}

机构：

[1] Univ Roma La Sapienza, Dipartimento Chim, I-00185 Rome, Italy

来源：

FOOD CHEMISTRY | 2002年 / 77卷 / 04期

关键词：

olive oil; phenol fraction; isochromans; HPLC-MS/MS;

D O I：

10.1016/S0308-8146(01)00366-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A new class of phenolic compounds, hydroxy-isochromans, was found in different samples of extra-virgin olive oil. In particular, the presence of 1-phenyl-6,7-dihydroxy-isochroman, 10 and 1-(3'-methoxy-4'-hydroxy)phenyl-6,7-dihydroxy-isochroman, 11 was demonstrated by comparison of the high performance liquid chromatography-mass/mass (HPLC-MS/MS) spectra of biophenolic samples from extra-virgin olive oils with those of compounds obtained by a reaction between hydroxytyrosol and the aromatic aldehydes, benzaldehyde and vanillin, respectively. (C) 2002 Published by Elsevier Science Ltd.

引用

页码：405 / 411

页数：7

共 7 条

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