Phenolic Compounds from Virgin Olive Oil: Approaches for Their Synthesis and Analogues

• Published in: Journal of agricultural and food chemistry 2022-11, Vol.70 (44), p.14109-14128
• Main Authors: Martins, Beatriz T., Bronze, Maria Rosário, Ventura, M. Rita
• Format: Article
• Language: English
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.2c05349

Virgin olive oil (VOO) is the main fat consumed by populations in the Mediterranean basin, and phenolic compounds, minor components of this fat, are known to be responsible for diverse health benefits when consumed in a regular diet. According to numerous investigations, these benefits are mostly related to phenols such as tyrosol and hydroxytyrosol and secoiridoid derivatives such as ligstroside, oleuropein, oleocanthal and oleacein. These compounds are present in low concentrations, and for some of them, standards are not commercially available, hampering studies on the mechanisms underlying their biological activity. In order to contribute to a better knowledge of the bioactivity of these compounds and their metabolites, they must be available with high purity and in sufficient amounts for the assays. Chemical synthesis has been considered a convenient way to obtain these compounds. This Review will focus on the synthesis of representative VOO compounds, namely, ligstroside, oleuropein, oleocanthal, oleacein and analogues.