Title of article
Phenolic components of Olea europea: Isolation of new tyrosol and hydroxytyrosol derivatives
Author/Authors
Bianco، نويسنده , , Armandodoriano and Chiacchio، نويسنده , , Maria A. and Grassi، نويسنده , , Giovanni and Iannazzo، نويسنده , , Daniela and Piperno، نويسنده , , Anna and Romeo، نويسنده , , Roberto، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2006
Pages
4
From page
562
To page
565
Abstract
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 β-hydroxytyrosyl ester of methyl malate. These microcomponents may be responsible for hedonistic-sensorial characteristics of olive products.
Keywords
Olea europaea , Oleaceae , ?-Hydroxytyrosyl ester of methyl malate , Ligstroside aglycon
Journal title
Food Chemistry
Serial Year
2006
Journal title
Food Chemistry
Record number
1952511
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