Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)

Publication date: August 2018 Source:Phytochemistry Letters, Volume 26 Author(s): Apostolis Angelis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki, Leandros A. Skaltsounis An ongoing phytochemical investigation of extra virgin olive oil (EVOO) secondary metabolites, led to the isolation of three secoiridoid acids. Two of them namely Oleocanthalic acid (1) and Oleaceinic acid (2) are new natural products while the third one, acid derivative of dialdehydic form of decarboxymethyl elenolic acid (3), is described for the first time in olive oil. The structure elucidation of purified compounds was based on NMR (1D and 2D) and HRMS and HRMS/MS analysis. Their presence in diverse EVOOs was verified by UHPLC-HRMS analysis characterizing them as standard ingredients of olive oil. Graphical abstract

Source: Phytochemistry Letters - June 16, 2018 Category: Chemistry Source Type: research