Microcomponents of olive oil—III. Glucosides of 2(3,4-dihydroxy-phenyl)ethanol

The molecular structure of the microcomponents of olive fruit was investigated in order to evidence new molecules which could be transferred to the resulting oil and therefore be typical of olive oil. The three glucosides of 2(3,4-dihydroxy-phenyl)ethanol, 1, 2 and 3 were isolated together with othe...

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Published in:Food chemistry 1998-12, Vol.63 (4), p.461-464
Main Authors: Bianco, Armandodoriano, Mazzei, Raffaele Antonio, Melchioni, Cristiana, Romeo, Giovanni, Scarpati, Maria Luisa, Soriero, Anna, Uccella, Nicola
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Biological and medical sciences
Chemical constitution
Economic plant physiology
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
General pharmacology
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
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Summary:The molecular structure of the microcomponents of olive fruit was investigated in order to evidence new molecules which could be transferred to the resulting oil and therefore be typical of olive oil. The three glucosides of 2(3,4-dihydroxy-phenyl)ethanol, 1, 2 and 3 were isolated together with other glucosides previously identified in Olea europaea. Glucosides 1–3 were detected in the olive oil, there being always present a small quantity of water as an emulsion, together with the aglycone, the 2(3,4-dihydroxy-phenyl)ethanol. The presence of glucosides 1–3 is closely linked with the organoleptic characteristics and to the recognized antioxidant properties of olive oil..
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(98)00064-8