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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

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Chemical Compound Review: 

Elenolic acid     2-[(2S,3S,4S)-3-methanoyl-5...

Synonyms: ELENAIC ACID, AC1L542I, 24582-90-9, 34422-12-3, 51050-95-4
 
 
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High impact information on Elenolic acid

  • A capillary zone electrophoresis method has been carried out to determine and quantitate some compounds of the polyphenolic fraction of virgin olive oil which have never previously been determined before using capillary electrophoresis, such as elenolic acid, ligstroside aglycon, oleuropein aglycon, and (+)-pinoresinol [1].
  • The increase of the total amount of 1 and 2 after processing, as well as the presence of elenolic acid 7 released in brine, revealed the hydrolysis of the ester bond of hydrolyzable phenolic compounds 3, 4, and 6 during thermal processing [2].
  • The molecular structures assigned revealed the presence of two elenolic acid forms presenting different antioxidant abilities closely correlated to their molecular structures, as well as an unstable elenolate which is a rearrangement product of the oleuropein aglycon [3].
 

Analytical, diagnostic and therapeutic context of Elenolic acid

  • The o-diphenolic compounds typical of olive oil, namely, the oleuropein derivatives hydroxytyrosol (3',4'-dihydroxyphenylethanol, 3',4'-DHPEA), the dialdehydic form of elenolic acid linked to 3',4'-DHPEA (3',4'-DHPEA-EDA), and an isomer of oleuropein aglycon (3',4'-DHPEA-EA), were analyzed by HPLC [4].

References

  1. Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Gómez Caravaca, A.M., Carrasco Pancorbo, A., Cañabate Díaz, B., Segura Carretero, A., Fernández Gutiérrez, A. Electrophoresis (2005) [Pubmed]
  2. Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning. Sacchi, R., Paduano, A., Fiore, F., Della Medaglia, D., Ambrosino, M.L., Medina, I. J. Agric. Food Chem. (2002) [Pubmed]
  3. Antioxidant activity of the main bioactive derivatives from oleuropein hydrolysis by hyperthermophilic beta-glycosidase. Briante, R., La Cara, F., Tonziello, M.P., Febbraio, F., Nucci, R. J. Agric. Food Chem. (2001) [Pubmed]
  4. Comparison of the antioxidant activities of extra virgin olive oils. Lavelli, V. J. Agric. Food Chem. (2002) [Pubmed]
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