Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

• DOI: 10.1021/jf00035a076
• Publication Date: 2005-03-10T23:18:17Z
• Authors: Gianfrancesco. Mo...; Maurizio. Servili; Maura. Baldioli; Roberto. Selvaggini; Enrico. Miniati; Alceo. Macchioni
• Keywords: 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Phenolic compounds are important in relation to nutritional and sensory characteristics and the shelf-life of virgin olive oil. Four new phenolic compounds have been separated by HPLC. The compounds are two (3,4-dihydroxyphenyl)ethanol derivatives and two (p-hydroxyphenyl)ethanol derivatives. This paper reports the NMR, IR, and UV characterization of three of these phenolic compounds. The compounds identified are an isomer of oleuropeine aglycon, the dialdehydic form of elenolic acid linked to (3,4-dihydroxyphenyl)ethanol, and the dialdehydic form of elenolic acid linked to (p-hydroxyphenyl)ethanol.