Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products.
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.
Romero
Concepción
C
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain. crb@cica.es
Brenes
Manuel
M
García
Pedro
P
Garrido
Antonio
A
D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000032:analysis; D009682:Magnetic Resonance Spectroscopy; D029592:Oleaceae / Q000737:chemistry*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry; D011108:Polymers / Q000032:analysis*; D059808:Polyphenols; D021241:Spectrometry, Mass, Electrospray Ionization; D013056:Spectrophotometry, Ultraviolet
D005419:Flavonoids; D005960:Glucosides; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D011108:Polymers; D059808:Polyphenols; C005975:3,4-dihydroxyphenylethanol; D010626:Phenylethyl Alcohol