4.7 Article

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

Journal

FOOD CHEMISTRY
Volume 77, Issue 4, Pages 405-411

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(01)00366-1

Keywords

olive oil; phenol fraction; isochromans; HPLC-MS/MS

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A new class of phenolic compounds, hydroxy-isochromans, was found in different samples of extra-virgin olive oil. In particular, the presence of 1-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. (C) 2002 Published by Elsevier Science Ltd.

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