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Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products.
J Agric Food Chem. 2002 Jun 19; 50(13):3835-9.JA

Abstract

There is increasing interest in olive polyphenols because of their biological properties as well as their contribution to the color, taste, and shelf life of olive products. However, some of these compounds remain unidentified. It has been shown that hydroxytyrosol 4-beta-D-glucoside (4-beta-D-glucosyl-3-hydroxyphenylethanol) coeluted with hydroxytyrosol [(3,4-dihydroxyphenyl)ethanol] under reversed phase conditions in the phenolic chromatograms of olive pulp, vegetation water, and pomace of olive oil processing. A method to separate this compound from hydroxytyrosol by HPLC has been developed. The concentration of this glucoside increased in olive pulp with maturation and could be the main phenolic compound in mature olives. In contrast, the presence of this compound was not detected in olive oil by using HPLC-MS. The compound must be considered both in table olives and olive oil processing because of its glucose and hydroxytyrosol contribution to these products.

Authors+Show Affiliations

Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain. crb@cica.esNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12059168

Citation

Romero, Concepción, et al. "Hydroxytyrosol 4-beta-D-glucoside, an Important Phenolic Compound in Olive Fruits and Derived Products." Journal of Agricultural and Food Chemistry, vol. 50, no. 13, 2002, pp. 3835-9.
Romero C, Brenes M, García P, et al. Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products. J Agric Food Chem. 2002;50(13):3835-9.
Romero, C., Brenes, M., García, P., & Garrido, A. (2002). Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products. Journal of Agricultural and Food Chemistry, 50(13), 3835-9.
Romero C, et al. Hydroxytyrosol 4-beta-D-glucoside, an Important Phenolic Compound in Olive Fruits and Derived Products. J Agric Food Chem. 2002 Jun 19;50(13):3835-9. PubMed PMID: 12059168.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products. AU - Romero,Concepción, AU - Brenes,Manuel, AU - García,Pedro, AU - Garrido,Antonio, PY - 2002/6/13/pubmed PY - 2002/7/26/medline PY - 2002/6/13/entrez SP - 3835 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 13 N2 - There is increasing interest in olive polyphenols because of their biological properties as well as their contribution to the color, taste, and shelf life of olive products. However, some of these compounds remain unidentified. It has been shown that hydroxytyrosol 4-beta-D-glucoside (4-beta-D-glucosyl-3-hydroxyphenylethanol) coeluted with hydroxytyrosol [(3,4-dihydroxyphenyl)ethanol] under reversed phase conditions in the phenolic chromatograms of olive pulp, vegetation water, and pomace of olive oil processing. A method to separate this compound from hydroxytyrosol by HPLC has been developed. The concentration of this glucoside increased in olive pulp with maturation and could be the main phenolic compound in mature olives. In contrast, the presence of this compound was not detected in olive oil by using HPLC-MS. The compound must be considered both in table olives and olive oil processing because of its glucose and hydroxytyrosol contribution to these products. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12059168/Hydroxytyrosol_4_beta_D_glucoside_an_important_phenolic_compound_in_olive_fruits_and_derived_products_ L2 - https://doi.org/10.1021/jf011485t DB - PRIME DP - Unbound Medicine ER -