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Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products.

Authors
  • Romero, Concepción
  • Brenes, Manuel
  • García, Pedro
  • Garrido, Antonio
Type
Published Article
Journal
Journal of agricultural and food chemistry
Publication Date
Jun 19, 2002
Volume
50
Issue
13
Pages
3835–3839
Identifiers
PMID: 12059168
Source
Medline
License
Unknown

Abstract

There is increasing interest in olive polyphenols because of their biological properties as well as their contribution to the color, taste, and shelf life of olive products. However, some of these compounds remain unidentified. It has been shown that hydroxytyrosol 4-beta-D-glucoside (4-beta-D-glucosyl-3-hydroxyphenylethanol) coeluted with hydroxytyrosol [(3,4-dihydroxyphenyl)ethanol] under reversed phase conditions in the phenolic chromatograms of olive pulp, vegetation water, and pomace of olive oil processing. A method to separate this compound from hydroxytyrosol by HPLC has been developed. The concentration of this glucoside increased in olive pulp with maturation and could be the main phenolic compound in mature olives. In contrast, the presence of this compound was not detected in olive oil by using HPLC-MS. The compound must be considered both in table olives and olive oil processing because of its glucose and hydroxytyrosol contribution to these products.

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