Chemical Formula: C10H12O4

Exact Mass: 196.07 g/mol

Molecular Weight: 196.20 g/mol

Elemental Analysis: C, 61.22; H, 6.17; O, 32.62

PubChem CID: 155240

ChEBI ID: N/A

HMDB: N/A

Chemical Structure:

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Alternative Names

Concentration Analysis

Virgin oil:

65.0-247.0[1], 5.3-12.0[2], 0.7-14.1[3], 1.13e-2 -0.9[4], 4.1-48.4[5], 0.0-112.0[6], 0.0- 9.00e-2[7], 0.2-5.9[8], 1.2-46.9[9], 9.8-19.7[10], 0.0-1.8[11], 16.4-18.7[12], 4.0-41.8[13], 0.28-1.34[14]

Pharmacology

MeSH classification

References

Morello, J.R., M.P. Romero, and M.J. Motilva, Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. J Agric Food Chem, 2004. 52(19): p. 6002-9.
Brenes, M., et al., Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. J Agric Food Chem, 2000. 48(11): p. 5178-83.
Garcia, A., et al., Phenolic content of commercial olive oils. European Food Research and Technology, 2003. 216(6): p. 520-525.
Gomez-Alonso, S., M. Desamparados-Salvador, and G. Fregapane, Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry, 2002. 50(23): p. 6812-6817.
Morello, J.R., et al., Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry, 2004. 85(3): p. 357-364.
Medina, E., et al., Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. J Agric Food Chem, 2006. 54(14): p. 4954-61.
Krichene, D., et al., Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varieties. Journal of Food Biochemistry, 2007. 31(2): p. 179-194.
Hrncirik, K. and S. Fritsche, Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology, 2004. 106(8): p. 540-549.
Garcia, A., et al., Study of phenolic compounds in virgin olive oils of the Picual variety. European Food Research and Technology, 2002. 215(5): p. 407-412.
Artajo, L.S., et al., Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction. European Journal of Lipid Science and Technology, 2006. 108(1): p. 19-27.
Kachouri, F. and M. Hamdi, Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering, 2006. 77(3): p. 746-752.
Artajo, L.S., M.P. Romero, and M.J. Motilva, Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture, 2006. 86(4): p. 518-527.
Yousfi, K., R.M. Cert, and J.M. Garcia, Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology, 2006. 223(1): p. 117-124.
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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