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3,4-Dihydroxyphenylglycol (DHPG): An Important Phenolic Compound Present in Natural Table Olives

AuthorsRodríguez-Gutiérrez, Guillermo ; Lama Muñoz, Antonio ; Jaramillo Carmona, S. ; Fuentes Alventosa, José María ; Guillén Bejarano, Rafael ; Jiménez Araujo, Ana ; Rodríguez-Arcos, Rocío ; Fernández-Bolaños Guzmán, Juan
KeywordsNatural table olives
HPLC analysis
Issue Date2009
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 57(14): 6298-6304 (2009)
AbstractThe presence of 3,4-dihydroxyphenylglycol (DHPG) was studied in 32 samples and 10 different cultivars of natural table olives, using an accurate method to avoid wrong quantification. Hydroxytyrosol (HT), tyrosol, and verbascoside were also quantified, as these four compounds comprise the majority of the chromatographic profile. Analyses were carried out by HPLC-DAD-UV after extraction of all phenolics, and hydroxytyrosol was the major component in nearly all samples. High levels of DHPG (up to 368 mg/kg of dry weight) were found in the pulp of natural black olives independent of cultivar and processing method, similar to its concentration in the brine in almost all of the samples. The presented data for this antioxidant indicate that natural table olives are a rich source of DHPG and hydroxytyrosol, compounds with interesting nutritional and antioxidant properties.
Publisher version (URL)http://dx.doi.org/10.1021/jf803512r
Appears in Collections:(IG) Artículos
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