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deacetoxy-ligstroside aglycon

 
National Institutes of Health

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Phenols

Papers overview

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2017
2017
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio).
BACKGROUND Fruit development and oil quality in Olea europaea L. are strongly influenced by both light and water availability. In… Expand
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2016
2016
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.
Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic… Expand
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2015
2015
Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties
Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the… Expand
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2012
2012
High-performance liquid chromatography-mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency.
Bitterness and pungency are important parameters for olive oil quality. Therefore, two instrumental methods for evaluation of… Expand
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Highly Cited
2006
Highly Cited
2006
A simple high-performance liquid chromatography method for the determination of throat-burning oleocanthal with probated antiinflammatory activity in extra virgin olive oils.
A high-performance liquid chromatography (HPLC) method was developed to quantitatively analyze oleocanthal in extra virgin olive… Expand
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Highly Cited
2005
Highly Cited
2005
Synthesis and assignment of absolute configuration of (-)-oleocanthal: a potent, naturally occurring non-steroidal anti-inflammatory and anti-oxidant agent derived from extra virgin olive oils.
[structure: see text] Effective total syntheses and the assignment of absolute configurations of both the (+)- and… Expand
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Highly Cited
2004
Highly Cited
2004
Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
Capillary electrophoresis (CE) can be effectively used as a fast screening tool to obtain qualitative and semiquantitative… Expand
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Highly Cited
2004
Highly Cited
2004
Polyphenol changes during fermentation of naturally black olives.
The individual evolution of phenolic compounds has been studied during the natural fermentation of black olives for the first… Expand
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Highly Cited
2003
Highly Cited
2003
Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency.
Polyphenols are an important functional minor component of virgin olive oils that are responsible for the key sensory… Expand
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Highly Cited
2002
Highly Cited
2002
Phenolic compounds profile of cornicabra virgin olive oil.
This study presents the phenolic compounds profile of commercial Cornicabra virgin olive oils from five successive crop seasons… Expand
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