92167
橄榄苦苷
analytical standard
别名:
(2S,3E,4S)-3-亚乙基-2-（β-D-葡吡喃糖氧基）-3,4-二氢-5-（甲氧羰基）-2 H-吡喃-4-乙酸 2-（3,4-二羟苯基）乙酯
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关于此项目
经验公式（希尔记法）:
C25H32O13
化学文摘社编号:
分子量:
540.51
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
EC Number:
251-129-6
MDL number:
产品名称
橄榄苦苷, analytical standard
InChI key
RFWGABANNQMHMZ-ZCHJGGQASA-N
InChI
1S/C25H32O13/c1-3-13-14(9-19(29)35-7-6-12-4-5-16(27)17(28)8-12)15(23(33)34-2)11-36-24(13)38-25-22(32)21(31)20(30)18(10-26)37-25/h3-5,8,11,14,18,20-22,24-28,30-32H,6-7,9-10H2,1-2H3/b13-3+/t14-,18+,20+,21-,22+,24-,25-/m0/s1
SMILES string
COC(=O)C1=CO[C@@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)\C(=C\C)[C@@H]1CC(=O)OCCc3ccc(O)c(O)c3
grade
analytical standard
assay
≥98.0% (HPLC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
impurities
≤5.0% water
application(s)
food and beverages
format
neat
storage temp.
2-8°C
Quality Level
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Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
General description
Oleuropein is a phenolic compound with pungent odor, which is found in extra virgin olive oil. It can undergo hydrolysis by Lactobacillus plantarum via action of β-glucosidase and esterase to form elenolic acid and hydroxytyrosol as the final products.
Packaging
Bottomless glass bottle. Contents are inside inserted fused cone.
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Oleuropein aglycone enhances UCP1 expression in brown adipose tissue in high-fat-diet-induced obese rats by activating ?-adrenergic signaling
Oi-Kano Y, et al.
The Journal of Nutritional Biochemistry, 40, 209-218 (2017)
Oleuropein hydrolysis by lactic acid bacteria in natural green olives
Ramirez E, et al.
LWT--Food Science and Technology, 78, 165-171 (2017)
Francisca Gutierrez-Rosales et al.
Journal of agricultural and food chemistry, 60(17), 4348-4358 (2012-04-06)
The present study investigates oleuropein metabolism, as well as the involvement of β-glucosidase during the growth, development, and ripening of olive fruit. The results show that in olive fruit the in vivo formation and transformation of oleuropein takes place in
Masoud Alirezaei et al.
Journal of physiology and biochemistry, 68(4), 583-592 (2012-05-15)
Purified oleuropein from olive leaf extract has been shown to have antioxidant effects in our recent studies. Thus, the aim of this study was to assess the antioxidant abilities of oleuropein in comparison with ranitidine in ethanol-induced gastric damages via
Erika Pistarino et al.
Food chemistry, 138(2-3), 2043-2049 (2013-02-16)
The influence of two operative parameters on the fermentation process of table olives from Taggiasca cultivar were investigated. Laboratory scale fermentations were performed using Lactobacillus plantarum as the only starter and in combination with Saccharomyces cerevisiae at three different temperatures
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