1H and 13C NMR characterization of new oleuropein aglycones

Limiroli, Rita; Consonni, Roberto; Ottolina, Gianluca; Marsilio, Vincenzo; Bianchi, Giorgio; Zetta, Lucia

doi:10.1039/p19950001519

Cited by 92 publications

(68 citation statements)

References 16 publications

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“…The decline continues rapidly during black maturation [21] and even can fall to zero when olive fruit is completely black, as reported by Bianco et al [22] in O. europaea, cv. Leccino.…”

Section: Biosynthesis and Biotransformations Of Phenolic Oleosidesmentioning

confidence: 62%

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

Riachy

Priego‐Capote

León

et al. 2011

Eur. J. Lipid Sci. Technol.

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The biosynthesis of the phenolic fraction of olive fruits during ripening and the transformations occurring in this moiety during virgin olive oil (VOO) extraction are discussed in this paper. The influence of agronomical factors that can significantly affect the phenolic profile of VOO is also discussed. Particularly, it is worth emphasizing the role of genetic factors, cultivation and climatic conditions such as water availability, atmospheric temperature, altitude, health status of the fruits, alternate bearing in the olive, and some processing factors such as crushing, malaxation time and temperature or volume of water added during milling. Among these parameters, special attention has been paid to genetic factors due to the high variability observed among Olea europaea genotypes for all recorded traits. In this context, interesting experimental results have been obtained with cultivated and wild olive trees, and also with segregating populations resulting from olive breeding programs. To the authors' knowledge, reviews evaluating the influence of the main factors that contribute to the profile of hydrophilic phenols have not been previously published. The discussion concerning olive breeding programs is a major and novel aspect to be emphasized considering recent trends to obtain new olive cultivars that confer better organoleptic properties and better quality to VOO.

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“…The decline continues rapidly during black maturation [21] and even can fall to zero when olive fruit is completely black, as reported by Bianco et al [22] in O. europaea, cv. Leccino.…”

Section: Biosynthesis and Biotransformations Of Phenolic Oleosidesmentioning

confidence: 62%

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

Riachy

Priego‐Capote

León

et al. 2011

Eur. J. Lipid Sci. Technol.

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“…This paper reported the NMR, UV and IR characterization of the compounds under study, and finally, concluded that the newly identified compounds were an isomer of oleuropein aglycon, the dialdehydic from of elenolic acid linked to hydroxytyrosol, and the dialdehydic from of elenolic acid linked to tyrosol. The results obtained by Limiroli [189] and Bariboldi [190] were useful in contributing to a more in-depth understanding of the secoiridoid fraction of VOO. Following these results, several authors have used NMR to analyze phenolic compounds in olive oils, which summarize the reports which include methodologies combining HPLC and NMR (Table 3).…”

Section: New Analytical Approaches To Characterization Of the Phenolimentioning

confidence: 85%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…When the cleavage of the glycoside bond is enzymatic, the resulting aglycone tends to be very unstable. The enzymatic hydrolysis of oleuropein by b-glucosidase either produced by L actobacillus plantarum (Limiroli et al 1995) or present in the fruits (Montedoro et al 1993 ;Angerosa et al 1995) gives rise to the corresponding aglycone, which is then transformed via the opening of the elenolic ring. However, as seen in Fig 2, the evolution of the concentration of elenolic acid in brine B after 40È50 days did not coincide with the decrease in the concentration of EAG or the increase in the concentration of glucose.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing

Brenes

Castro

1998

J. Sci. Food Agric.

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1H and 13C NMR characterization of new oleuropein aglycones

Cited by 92 publications

References 16 publications

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing

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