OliveNet 2.0 > Phenols > Secoiridoids> Oleuropein aglycone (3,4-DHPEA-EA)
Oleuropein aglycone (3,4-DHPEA-EA)
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IUPAC Name: Methyl (4S,5E,6R)-4-[2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl]-5-ethylidene-6-hydroxy-4H-pyran-3-carboxylate
Chemical Formula: C19H22O8
Chemical Formula: C19H22O8
Exact Mass: 378.13 g/mol
Exact Mass: 378.13 g/mol
Molecular Weight: 378.38 g/mol
Molecular Weight: 378.38 g/mol
Elemental Analysis: C, 60.21; H, 5.86; O, 33.83
Elemental Analysis: C, 60.21; H, 5.86; O, 33.83
Chemical Structure:
Alternative Names
Alternative Names
3,4-DHPEA-Elenolic acid mono-aldehyde
Oleuropein-aglycone mono-aldehyde
Concentration Analysis
Concentration Analysis
Fruit:
20.0-810.0[1], 24.1-1990.6[2]
Virgin oil:
11.2-40.3[3], 1.7-83.7[4], 222.62-537.83[5]
Pharmacology
Pharmacology
MeSH classification
MeSH classification
References
References
Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
Romani, A., et al., Polyphenolic content in five tuscany cultivars of Olea europaea L. J Agric Food Chem, 1999. 47(3): p. 964-7.
Caponio, F., V. Alloggio, and T. Gomes, Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 1999. 64(2): p. 203-209.
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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