Chemistry:Elenolic acid
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Revision as of 16:15, 11 June 2022 by imported>WikiEd2 (linkage)
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Names | |
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Preferred IUPAC name
[(2S,3S,4S)-3-Formyl-5-(methoxycarbonyl)-2-methyl-3,4-dihydro-2H-pyran-4-yl]acetic acid | |
Identifiers | |
3D model (JSmol)
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PubChem CID
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Properties | |
C11H14O6 | |
Molar mass | 242.227 g·mol−1 |
Density | 1.308 g/mL |
Boiling point | 408.9 °C (768.0 °F; 682.0 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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Tracking categories (test):
Elenolic acid is a component of olive oil, olive infusion and olive leaf extract. It can be considered as a marker for maturation of olives.[1]
Oleuropein, a chemical compound found in olive leaf from the olive tree, together with other closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol esters of elenolic acid.
References
- ↑ Esti, M; Cinquanta, L; La Notte, E (1998). "Phenolic Compounds in Different Olive Varieties". Journal of Agricultural and Food Chemistry 46 (1): 32–35. doi:10.1021/jf970391+. PMID 10554192.
![]() | Original source: https://en.wikipedia.org/wiki/Elenolic acid.
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