Phenolic compounds of olive fruit: One- and two-dimensional nuclear magnetic resonance characterization of nuzhenide and its distribution in the constitutive parts of fruit

Citation
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
Citations number
18
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
47
Issue
1
Year of publication
1999
Pages
12 - 18
Database
ISI
SICI code
0021-8561(199901)47:1<12:PCOOFO>2.0.ZU;2-V
Abstract
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.