TY - JOUR
T1 - Identification of phenolic compounds in the tissues of the novel olive cultivar, Hardys Mammoth
AU - Ryan, Danielle
AU - Antolovich, Michael
AU - Herlt, Tony
AU - Prenzler, Paul
AU - Lavee, Shimon
AU - Robards, Kevin
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of Agricultural and Food Chemistry. ISSNs: 0021-8561;
PY - 2002
Y1 - 2002
N2 - A methodological approach to phenolic profiling making extensive use of LC-MS with extracted ion chromatograms was applied to extracts of five different olive tissues: pulp, seed, stone, new-season leaves, and old-season leaves. Tissue extracts of the cultivars Hardy's Mammoth, Corregiola, Verdale, and Manzanillo were analyzed by HPLC with UV and ESI MS detection. Chromatograms of samples of green Hardy's Mammoth drupes, a uniquely Australian olive cultivar, were dominated by a large, broad peak. This peak was not attributable to oleuropein, which is usually the dominant phenolic compound in green olive fruit, but the phenolic compound I. This compound was isolated by semipreparative HPLC and characterized by 1D- and 2D-NMR. Extraction studies showed that the compound was not likely to be an artifact of an enzymatic degradation process. Tritium labeling studies were used to establish a possible relationship between the biosynthesis of I and oleuropein.
AB - A methodological approach to phenolic profiling making extensive use of LC-MS with extracted ion chromatograms was applied to extracts of five different olive tissues: pulp, seed, stone, new-season leaves, and old-season leaves. Tissue extracts of the cultivars Hardy's Mammoth, Corregiola, Verdale, and Manzanillo were analyzed by HPLC with UV and ESI MS detection. Chromatograms of samples of green Hardy's Mammoth drupes, a uniquely Australian olive cultivar, were dominated by a large, broad peak. This peak was not attributable to oleuropein, which is usually the dominant phenolic compound in green olive fruit, but the phenolic compound I. This compound was isolated by semipreparative HPLC and characterized by 1D- and 2D-NMR. Extraction studies showed that the compound was not likely to be an artifact of an enzymatic degradation process. Tritium labeling studies were used to establish a possible relationship between the biosynthesis of I and oleuropein.
U2 - 10.1021/jf025736p
DO - 10.1021/jf025736p
M3 - Article
SN - 0021-8561
VL - 50
SP - 6716
EP - 6724
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 23
ER -