Phenolic compounds of olive fruit: One- and two-dimensional nuclear magnetic resonance characterization of nuzhenide and its distribution in the constitutive parts of fruit
M. Servili et al., Phenolic compounds of olive fruit: One- and two-dimensional nuclear magnetic resonance characterization of nuzhenide and its distribution in the constitutive parts of fruit, J AGR FOOD, 47(1), 1999, pp. 12-18
The phenolic composition of peel, pulp, and seed of the olive fruit was stu
died for several Italian cultivars used for oil extraction. The seed contai
ned a compound never previously detected in peel and in pulp. The spectrosc
opic characterization of this compound proved, for the first time, the pres
ence of nuzhenide in the olive seed. Study of the phenolic composition show
ed that oleuropein, demethyloleuropein, and verbascoside were present in al
l of the constitutive parts of the fruit; by contrast, nuzhenide was exclus
ively present in the seeds of all the cultivars at all ripening stages stud
ied.