Separation and identification of phenolic compounds of extra virgin Olive Oil from Olea Europaea L. by HPLC-DAD-SPE-NMR/MS. Identification of a new diastereoisomer of the aldehydic form of oleuropein aglycone

Míriam Pérez-Trujillo, Ana María Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, Teodor Parella

Producción científica: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

59 Citas (Scopus)

Resumen

The phenolic fraction of a monovarietal extra virgin olive oil (EVOO) from Olea europaea L.var.Cornezu elo was studied by the hyphenated HPLC-DAD-SPE-NMR/MS techniques.This survey led to the identification of 25 main compounds. One was identified as a new diastereoisomer of the aldehydic form of oleuropein aglycone (AOA) and characterized by 1D and 2D NMR techniques. The relative configuration of this new AOA was determined as 5R*,8S*, 9S* on the basis of the results obtained from the combination of NOE experiments and Monte Carlo conformational search calculations. Assuming, as for the described diastereoisomers, that the new AOA comes from the natural oleuropein aglycone (OA), the absolute configuration was proposed as 5S,8R,9R. ©2010 American Chemical Society.
Idioma originalInglés
Páginas (desde-hasta)9129-9136
PublicaciónJournal of Agricultural and Food Chemistry
Volumen58
N.º16
DOI
EstadoPublicada - 25 ago 2010

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Profundice en los temas de investigación de 'Separation and identification of phenolic compounds of extra virgin Olive Oil from Olea Europaea L. by HPLC-DAD-SPE-NMR/MS. Identification of a new diastereoisomer of the aldehydic form of oleuropein aglycone'. En conjunto forman una huella única.

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