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

被引：20
作者：
Bianco, A
Chiacchio, MA
Grassi, G
Iannazzo, D
Piperno, A
Romeo, R
机构：
[1] Univ Messina, Dipartimento Farmacochim, I-98168 Messina, Italy
[2] Univ Rome, Dipartimento Chim, I-00185 Rome, Italy
[3] Dipartimento Sci Chim, I-95125 Catania, Italy
[4] Ctr Papardo, Dipartimento Chim Organ & Biol, I-98168 Messina, Italy
来源：
FOOD CHEMISTRY | 2006年 / 95卷 / 04期
关键词：
Olea europaea; Oleaceae; ligstroside aglycon; beta-hydroxytyrosyl ester of methyl malate;
D O I：
10.1016/j.foodchem.2004.12.033
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：562 / 565
页数：4
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