Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.

被引：119

作者：

Obied, Hassan K. ^{[1
]}

Prenzler, Paul D. ^{[1
]}

Ryan, Danielle ^{[1
]}

Servili, Maurizio ^{[2
]}

Taticchi, Agnese ^{[2
]}

Esposto, Sonia ^{[2
]}

Robards, Kevin ^{[1
]}

机构：

[1] Charles Sturt Univ, Sch Wine & Food Sci, Wagga Wagga, NSW 2678, Australia

[2] Univ Perugia, Sez Tecnol & Biotecnol Alimenti, Dipartimento Sci Econ Estimat & Degli Alimenti, I-06126 Perugia, Italy

来源：

NATURAL PRODUCT REPORTS | 2008年 / 25卷 / 06期

关键词：

D O I：

10.1039/b719736e

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：

The genus Olea contains the economically important European olive tree (Olea europaea L.). This species is also of chemotaxonomic interest because of the presence of various phenol-conjugated oleosidic secoiridoids or oleosides. The chemistry of these phenolic oleosides is diverse and complicated, and it is only in recent years that attention has been given to their biosynthesis and the biotransformations during the processing and storage of olive products. Many questions regarding these processes remain unanswered, and yet these have significant impact on the quality and value of olive products such as olive oil.

引用

页码：1167 / 1179

页数：13

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