Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil |
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Authors: | Manuel Brenes Francisco J Hidalgo Aranzazu García José J Rios Pedro García Rosario Zamora Antonio Garrido |
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Affiliation: | (1) Food Biotechnology Department, Instituto de la Grasa, CSIC, Avda. Padre García Tejero 4, 41012 Sevilla, Spain |
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Abstract: | Polyphenols of olive oil show autoprotective, sensory, and nutritional-therapeutic effects. Two new phenolic compounds have
been isolated from virgin olive oils by preparative high-performance liquid chromatography and their structures established
on the basis of their mass spectra and nuclear magnetic resonance spectral data. The compounds identified are the lignans
pinoresinol and 1-acetoxypinoresinol. Both have been found in all the commercial virgin olive oils analyzed. Pinoresinol concentration
was rather similar in all the oils. In contrast, 1-acetoxypinoresinol concentration was higher in oils of the Arbequina and
Empeltre cultivars than in Picual or Picudo cultivars. Pinoresinol and 1-acetoxypinoresinol may represent the major phenolic
compounds in some Arbequina and Empeltre oils. Lignans possess biological and pharmacological properties and, therefore, the
two new compounds identified in olive oils may contribute to the reported beneficial effects which are attributed to polyphenols
on human health of a diet rich in olive oil. |
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Keywords: | 1-Acetoxypinoresinol MS NMR olive oil phenols pinoresinol |
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