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

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 13, 2002, Pages 3835-3839

  Romero, Concepción ^a   Brenes, Manuel ^a   García, Pedro ^a   Garrido, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Hydroxytyrosol; Hydroxytyrosol 4 D glucoside; Olives; Phenolic compounds

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; GLUCOSE; GLUCOSIDE; HYDROXYTYROSOL; OLIVE OIL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; POLYMER; POLYPHENOLS; VEGETABLE OIL; WATER; DRUG DERIVATIVE; FLAVONOID;

ARTICLE; CHEMISTRY; FOOD PROCESSING; FRUIT; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLEACEAE; OLIVE; PHYTOCHEMISTRY; PLANT PRODUCT; REVERSED PHASE LIQUID CHROMATOGRAPHY; ULTRAVIOLET SPECTROPHOTOMETRY; ELECTROSPRAY MASS SPECTROMETRY;

OLEACEAE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FRUIT; GLUCOSIDES; MAGNETIC RESONANCE SPECTROSCOPY; OLEACEAE; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; POLYMERS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 0037134657     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011485t     Document Type: Article

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