Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction

Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction

This paper reports the preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. It was possible to characterize oleuropeine aglycon and three hydrolyzable phenols containing (3,4-dihydroxyp...

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Veröffentlicht in:Journal of agricultural and food chemistry 1992-09, Vol.40 (9), p.1577-1580
Hauptverfasser: Montedoro, Gianfrancesco, Servili, Maurizio, Baldioli, Maura, Miniati, Enrico
Format: Artikel
Sprache:eng
Schlagworte:
Agriculture
Agriculture, Multidisciplinary
Chemistry
Chemistry, Applied
Food Science & Technology
Life Sciences & Biomedicine
Physical Sciences
Science & Technology
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Zusammenfassung:This paper reports the preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. It was possible to characterize oleuropeine aglycon and three hydrolyzable phenols containing (3,4-dihydroxyphenyl)ethanol or (p-hydroxyphenyl)ethanol.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00021a020