Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves

• Type: Article in International Scientific Journal
• Date: 2001

Authors

Paiva Martins, F (Author) FCUP; Gordon, MH (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 49

Pages: 4214-4219

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 90 Citations

Scopus - 97 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-TE1

DOI: 10.1021/jf010373z

Abstract (EN): Storage of olive (Olea europaea) leaves for 22 h at 37 degreesC in closed plastic bags caused the content of a nonglycosidic secoiridoid, 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate (3,4-DHPEA-EDA) to rise from 15% to 50% of the phenolic extract with corresponding falls in the content of oleuropein and two oleuropeindials, which were identified as precursors of 3,4-DHPEA-EDA. Pure product was isolated from one set of stored olive leaves in a 0.16% yield. Storage of olive leaves under various conditions showed that the moisture present in closed plastic bags was important for the formation of 3,4-DHPEA-EDA. The time taken to reach the maximum concentration of the product varied widely for different samples of olive leaves, with a shorter time for the sample with lower initial oleuropein content. The oleuropeindial precursors of the product were readily hydrolyzed to carboxylic acid derivatives, which have been identified by NMR. The antiradical activity of 3,4-DHPEA-EDA, evaluated by scavenging of 2,2-diphenyl-1-picrylhydrazyl radicals, was comparable to that of alpha -tocopherol.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6