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Phenolic Compounds in Spanish Olive Oils
Abstract
Phenolic compounds in Spanish virgin olive oils were characterized by HPLC. Simple phenols such as hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid, and vanillin were found in most of the oils. The flavonoids apigenin and luteolin were also found in most of the oils. The dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol was also detected, as were oleuropein and ligstroside aglycons. The structure of a new compound was elucidated by MS and NMR as being that of 4-(acetoxyethyl)-1,2-dihydroxybenzene. Changes of phenolic compounds in virgin olive oils with maturation of fruits were also studied. Hydroxytyrosol, tyrosol, and luteolin increased their concentration in oils with maturation of fruits. On the contrary, glucoside aglycons diminished their concentration with maturation. No clear tendency was observed for the rest of the phenolic compounds identified.
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Cited by
Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Segura-Carretero, A., Fernández-Gutiérrez, A., & Lercker, G. (2007) · Molecules · doi:10.3390/12081679 · Cited by 784
Tripoli, E., Giammanco, M., Tabacchi, G., Di Majo, D., Giammanco, S., & La Guardia, M. (2005) · Nutrition Research Reviews · doi:10.1079/nrr200495 · Cited by 631
Mateos, R., Espartero, J. L., Trujillo, M., Ríos, J. J., León-Camacho, M., Alcudia, F., & Cert, A. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0013205 · Cited by 472
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
Bordenave, N., Hamaker, B. R., & Ferruzzi, M. G. (2014) · Food Funct. · doi:10.1039/c3fo60263j · Cited by 431
Bioassays as a tool for evaluating advanced oxidation processes in water and wastewater treatment
Rizzo, L. (2011) · Water Research · doi:10.1016/j.watres.2011.05.035 · Cited by 425
Metadata
- Authors
- Brenes, M., García, A., García, P., Rios, J. J., & Garrido, A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-08-14
- Volume
- 47
- Issue
- 9
- Pages
- 3535-3540
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2046464561
- Cited by
- 361
- References
- 0
- FWCI
- 11.36
- Type
- journal article
- Language
- en
- Open access
- closed
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- Brenes, M., García, A., García, P., Rios, J. J., & Garrido, A. (1999). Phenolic Compounds in Spanish Olive Oils. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf990009o
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