2017
DOI: 10.3390/ijms18050992
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Abstract: Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and potential health benefits. Specifically, green olive drupes are enriched with oleuropein, a bioactive biophenol secoiridoid. Olive oil contains hydrolytic derivatives such as hydroxytyrosol, oleacein and elenolate from oleuropein as well as tyrosol and oleocanthal from ligstroside. Biophenol secoiridoids are categorized by the presence of elenoic acid or its derivatives in their molecular structure. Medical stud… Show more

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Cited by 11 publications
(27 citation statements)
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References 67 publications
(86 reference statements)
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“…Finally, the peak at m/z 179.06 was assigned to the monohexose moiety in its deprotonated form. A similar fragmentation pattern was reported for oleuropein under ESI‐MS/MS conditions …”
Section: Resultssupporting
confidence: 80%
“…Finally, the peak at m/z 179.06 was assigned to the monohexose moiety in its deprotonated form. A similar fragmentation pattern was reported for oleuropein under ESI‐MS/MS conditions …”
Section: Resultssupporting
confidence: 80%
“…Oleuropein and ligstroside aglycones, oleacein, oleocanthal, hydroxytyrosil-elenolate, tyrosil-elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol, and tyrosol are downstream pathway bioactives from oleuropein and ligstroside precursors [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. Oleuropein is the principal BPseco in green olive fruits, leaves, and table olives, whereas olive oil is rich in its downstream metabolites [ 16 , 17 , 18 ]. Oleuropein causes most of bioactive functions and contributes to the food taste and the prevention of several lethal human diseases [ 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ].…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, oleacein and oleocanthal are downstream forms of decarbomethoxy-oleuropein and decarbomethoxy-ligstroside, respectively, via aglycones to dialdehydes formation, which are responsible for the intensity of the hedonic-sensorial response to pungency and bitterness in olive oil and table olives [ 27 , 28 , 29 ]. Similarly, hydroxytyrosol and tyrosol are downstream bioactive metabolites of oleuropein and ligstroside, respectively [ 16 ]. These olive bioactives exert antioxidants via free radical processes and electrophilic molecular dynamics.…”
Section: Introductionmentioning
confidence: 99%
“…A low intensity peak at m/z 541.17 was assigned as the protonated molecule (see Figure S2a, supporting information). In negative ion mode (Figure S2b), the base peak was given by the deprotonated Ole ([M − H] − ) at m/z 539.26; a less intense peak at m/z 575.26, due to a chlorine adduct ([M + 35 Cl] − ), was found as well.…”
Section: Resultsmentioning
confidence: 99%