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

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• 作者：Armandodoriano Bianco ; Maria A. Chiacchio ; Giovanni Grassi ; Daniela Iannazzo ; Anna Piperno and Roberto Romeo
• 关键词：Olea europaea ; Oleaceae ; Ligstroside aglycon ; β ; -Hydroxytyrosyl ester of methyl malate
• 刊名：Food Chemistry
• 出版年：2006
• 出版时间：2006
• 年：2006
• 卷：95
• 期：4
• 页码：562-565
• 全文大小：105 K

文摘

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.