OliveNet 2.0 > Phenols > Lignans> Pinoresinol
Pinoresinol
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IUPAC Name: 4-[(3S,3aR,6S,6aR)-6-(4-hydroxy-3-methoxyphenyl)-1,3,3a,4,6,6a-hexahydrofuro[3,4-c]furan-3-yl]-2-methoxyphenol
Chemical Formula: C20H22O6
Chemical Formula: C20H22O6
Exact Mass: 358.14 g/mol
Exact Mass: 358.14 g/mol
Molecular Weight: 358.39 g/mol
Molecular Weight: 358.39 g/mol
Elemental Analysis: C, 67.03; H, 6.19; O, 26.78
Elemental Analysis: C, 67.03; H, 6.19; O, 26.78
Chemical Structure:
Alternative Names
Alternative Names
Pino-resinol
(+)-Pinoresinol
Concentration Analysis
Concentration Analysis
Wastewater:
0.4[1]
Virgin oil:
44.8-49.7[2], 0.4-8.1[3], 2.4[4], 0.6-9.9[5], nq-1.23[6]
Pharmacology
Pharmacology
MeSH classification
MeSH classification
References
References
Poerschmann, J., B. Weiner, and I. Baskyr, Organic compounds in olive mill wastewater and in solutions resulting from hydrothermal carbonization of the wastewater. Chemosphere, 2013. 92(11): p. 1472-82.
Servili, M., et al., Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. Journal of Agricultural and Food Chemistry, 2007. 55(16): p. 6609-6618.
Carrasco-Pancorbo, A., et al., Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. J Agric Food Chem, 2006. 54(21): p. 7984-91.
Gomez-Alonso, S., et al., Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem, 2003. 51(3): p. 667-72.
Gomez Caravaca, A.M., et al., Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis, 2005. 26(18): p. 3538-51.
Ouni, Y., et al., Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chemistry, 2011. 127(3): p. 1263-1267.
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