The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans

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• 作者：Bianco ; A. ; Coccioli ; F. ; Guiso ; M. ; Marra ; C.
• 关键词：Olive oil ; Phenol fraction ; Isochromans ; HPLC&ndash ; MS/MS
• 刊名：Food Chemistry
• 出版年：2002
• 出版时间：June, 2002
• 年：2002
• 卷：77
• 期：4
• 页码：405-411
• 全文大小：179 K

文摘

A new class of phenolic compounds, hydroxy-isochromans, was found in different samples of extra-virgin olive oil. In particular, the presence of l-phenyl-6,7-dihydroxy-isochroman, 10 and 1-(3′-methoxy-4′-hydroxy)phenyl-6,7-dihydroxy-isochroman, 11 was demonstrated by comparison of the high performance liquid chromatography–mass/mass (HPLC–MS/MS) spectra of biophenolic samples from extra-virgin olive oils with those of compounds obtained by a reaction between hydroxytyrosol and the aromatic aldehydes, benzaldehyde and vanillin, respectively.